Can I use frozen chicken thighs?

Yes. Place the frozen thighs directly on top of the vegetables without thawing first. Pressure cook on High for 12 minutes and allow a 10-minute Natural Release before opening the lid, then shred and proceed as normal.

My soup is too thick - how do I thin it out?

This recipe is intentionally thick and stew-like so every bite is loaded with chicken and noodles. If you prefer a thinner, more traditional broth, stir in 1 to 2 extra cups of chicken broth or water when you add the noodles in Step 7.

Can I use chicken breasts instead of thighs?

Yes. Chicken breasts work as a leaner swap, though they may be slightly less rich and tender than thighs. The cook time and method remain exactly the same.

Easy Instant Pot Chicken Noodle Soup - Hearty, Comforting, and Incredibly Simple

Name: Instant Pot Chicken Noodle Soup
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Cuisine: American
Ingredients: 1 tablespoon vegetable oil; 1 cup diced onion (from 1 onion); 1 1/2 cups sliced carrots (from 2 carrots); 1 cup diced celery (from 2 ribs); 5 cups low-sodium chicken broth; 1 teaspoon kosher salt, plus more to taste; 1 teaspoon ground black pepper, plus more to taste; 1 tablespoon Italian seasoning; 1 pound boneless, skinless chicken thighs; 6 ounces dry egg noodles (about 2 1/4 cups); Chopped fresh parsley, optional for serving

Instant Pot Chicken Noodle Soup

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Hearty, comforting, and incredibly easy to make in just 40 minutes, this Instant Pot chicken noodle soup is packed with tender shredded chicken thighs, egg noodles, and fresh vegetables in a deeply seasoned one-pot broth.

Author: Emily Rose Carter
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Yield: 4 servings 1x
Category: Soup
Method: Pressure Cook, Saute
Cuisine: American

Ingredients

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1 tablespoon vegetable oil
1 cup diced onion (from 1 onion)
1 1/2 cups sliced carrots (from 2 carrots)
1 cup diced celery (from 2 ribs)
5 cups low-sodium chicken broth
1 teaspoon kosher salt, plus more to taste
1 teaspoon ground black pepper, plus more to taste
1 tablespoon Italian seasoning
1 pound boneless, skinless chicken thighs
6 ounces dry egg noodles (about 2 1/4 cups)
Chopped fresh parsley, optional for serving

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Instructions

Turn the Instant Pot to Saute mode. Add the vegetable oil, diced onion, sliced carrots, and diced celery. Cook, stirring occasionally, until vegetables are almost softened, about 3 to 5 minutes.
Turn off Saute mode. Layer the whole boneless, skinless chicken thighs directly on top of the vegetables in a single layer. Do not stir.
Sprinkle the kosher salt, black pepper, and Italian seasoning over the chicken. Pour in the low-sodium chicken broth. Do not stir.
Secure the lid and set the valve to Sealing. Select Pressure Cook on High for 15 minutes. The pot will take 8 to 10 minutes to pressurize before the timer starts.
When cooking is complete, immediately perform a Quick Release by turning the valve to Venting. Do not use Natural Release.
Open the lid and use tongs to transfer the chicken thighs to a cutting board. Shred using two forks and set aside.
Turn the Instant Pot back to Saute mode. Add the dry egg noodles to the hot broth and simmer uncovered for 5 to 6 minutes, stirring occasionally, until noodles are tender. Do not pressure cook the noodles.
Turn off the Instant Pot. Gently stir the shredded chicken back into the soup.
Taste and adjust salt and pepper as needed. Garnish with fresh parsley and serve warm immediately.

Notes

Always use Quick Release immediately. Natural Release will cause the carrots to turn mushy and dull the broth flavor.
Never pressure cook the egg noodles. They must be cooked on Saute mode after the pressure cooking step or they will turn gummy.
For frozen chicken thighs: pressure cook for 12 minutes and allow a 10-minute Natural Release before opening.
For a thinner, more traditional broth: stir in 1 to 2 extra cups of chicken broth or water when adding the noodles.
To freeze: leave noodles out and freeze the broth, vegetables, and chicken for up to 3 months. Add fresh noodles when reheating.

Nutrition

Serving Size: 1 bowl
Calories: 420 kcal
Sugar: 6 g
Sodium: 620 mg
Fat: 12 g
Saturated Fat: 3 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 44 g
Fiber: 4 g
Protein: 35 g
Cholesterol: 143 mg

Find it online: https://www.benefitiany.com/instant-pot-chicken-noodle-soup/