BEST Instant Pot Chicken Noodle Soup Recipe

This homemade healthy instant pot chicken noodle soup will be warm and ready on your table in under 30 minutes. Made with chicken thighs, veggies and even gluten free noodles, this is the best recipe you will find. You can even use frozen chicken! ✨RECIPE BELOW ✨ ⊹

Instant Pot Chicken Noodle Soup

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t i m e s t a m p s
intro: 0:00
saute onions: 0:20
ingredients: 0:39
pressure cook: 0:58
quick release: 1:13
shred the chicken: 1:30
boil noodles: 1:40
stir and serve: 1:57

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a b o u t m e
I’m Molly, a food photographer, recipe creator and owner of What Molly Made. I’m so glad you’re here. My hope is that the recipes you’ll find here will bless your home and nourish your bodies. I want my videos to be a tool to help you feel your best and feed your family with meals they look forward to eating. These recipes have helped me overcome a difficult diagnosis and gather my family around the table, and I hope they can help you too!

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What’s up welcome back to my kitchen today we are making a classic recipe in the instant pot it is chicken noodle soup but we’re making it an anti-inflammatory way so we’re adding some turmeric we’ve got tons of fresh veggies and then we’re also using gluten-free egg noodles you can use

Regular ones but we’re gonna use gluten-free today start by setting your instant pot to saute mode and then add some olive oil to the bottom of the pot let that heat up for a little bit then you’re gonna go in with some diced yellow onion stir that around for about

Three to five minutes we’re going to let it sweat and get nice and translucent once it’s ready you’re going to add some garlic to the onion and stir it around until it’s fragrant press cancel on the saute mode then you’re going to add all of the rest of your ingredients the

Chicken thighs the celery the carrots thyme chicken broth bay leaves turmeric lemon juice salt and pepper all of that’s going right in with the garlic and onion you’re going to close the lid and then make sure your sealing vent is turned to sealing you don’t want any of

That steam coming out that’s how this instant pot comes to pressure press the pressure cook or the manual cook setting on your instant pot and set the timer for high pressure for 10 minutes when the time is up let all the steam out all at once so you can use a

Wooden spoon to turn the vent from sealing to venting and that’s going to let all of the steam out you can put a towel over your instant pot to help protect your cabinets or anything that might get in the way of the steam once it’s done carefully open up the lid and

Then you’re going to remove all of your chicken thighs to a cutting board and set the pressure cooker to saute mode again now you’re going to let it bubble and get nice and boiling and then you’re going to add all of your egg noodles right to the pot to simmer and cook

While those are cooking you’re going to move over to your cutting board and use two forks to shred up all of your chicken when the noodles are cooked you can add your chicken back to the instant pot and give it all a big stir cancel the instant pot saute setting and you’re

Ready to serve i used to think that homemade chicken noodle soup was super complicated and took hours to make but this instant pot version only takes 30 to 40 minutes to make it’s super simple and you’re gonna think that it’s been cooking on the stove all day plus it’s anti-inflammatory so we’re using

Gluten-free noodles and it also has garlic and turmeric and awesome things that are going to really support your immune system and just make you feel warm and cozy so let’s scoop out a ladle of this into our bowl it packs so much flavor in one bite i

Promise you are gonna love this recipe and if you do love this recipe be sure to check out my other healthy dinners and keep cooking with me