- 2 tablespoons olive oil
- 1 small yellow onion, finely diced
- 4 cloves garlic, smashed and minced
- 6 medium carrots, peeled and chopped into half moons (1.5 cups)
- 4 large celery stalks, diced (1 cup)
- 8 cups chicken broth, separated
- 2 teaspoons Italian seasoning
- 1 teaspoon dried minced garlic
- 1/4 – 1/2 teaspoon red pepper flakes (or more, to taste)
- 1 teaspoon onion powder
- 1 tablespoon Franks hot sauce (or white vinegar)*
- 3/4 teaspoons salt, separated (or more, to taste)
- 2 tablespoons fresh thyme, minced
- 1.5 lbs. boneless, skinless chicken breast
- 3 cups egg noodles*
- 1.5 tablespoons fresh lemon juice
- Turn on your Instant Pot’s sauté feature and add2 tablespoons of olive oil to the Instant Pot.
- When the olive oil is fragrant, add the onion and 1/4 teaspoon salt and sauté over medium/high heat for 3-5 minutes or until the onions become translucent.
- Next, add the garlic, carrots, celery, Italian seasoning, dried minced garlic, red pepper flakes, onion powder, hot sauce, salt, thyme, and 4 cups of chicken broth to the pot and stir. Then, submerge chicken breast under the broth.
- Cover the Instant Pot, seal the pot, and cook the soup on manual > high pressure for 8 minutes. It will take around 10 minutes for your Instant Pot to fully pressurize and start counting down from 8.
- When the timer goes off, quick-release the pressure from the Instant Pot. Then, take the lid off.
- Remove the chicken breast from the pot and add the rest of the chicken broth to the Instant Pot and turn the sauté feature back on and bring the soup to a boil.
- While the soup is coming to a boil, shred the chicken with two forks and add it back into the Instant Pot.
- Once the soup has come to a boil, turn the Instant Pot off, add the egg noodles to the pot, stir, and place the cover back on.
- Let the egg noodles sit in the hot broth for 4-6 minutes or until fully cooked.
- Finally, add the lemon juice to the soup and mix.
- Serve immediately.
Tips & Notes
- egg noodles: if you are planning to freeze this soup or have a lot of leftovers, we recommend making the egg noodles completely separate. Store cooked egg noodles and soup in separate containers in the refrigerator so the noodles don’t get soggy. Freeze only the chicken soup part and NOT the noodles so they do not get soggy.
- hot sauce: if you like heat, use a vinegar-based hot sauce. If you don’t, feel free to use white vinegar instead.
Nutrition FactsServing Size: 1/6 Calories: 282 Sugar: 4 Fat: 7 Carbohydrates: 21 Fiber: 3 Protein: 25
Keywords: Instant Pot Chicken Noodle Soup