How To Make Instant Pot Chicken Noodle Soup
Warm, comforting chicken noodle soup made quickly in the Instant Pot.
Serves:
Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 onion, chopped
- 3 carrots, chopped
- 3 stalks celery, chopped
- 4 cloves garlic, minced
- 6 cups low-sodium chicken broth
- 1 tsp dried thyme
- 1 tsp dried rosemary
- salt and pepper to taste
- 4 oz egg noodles
Instructions
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Turn on the Instant Pot and select Sauté mode. Add the olive oil and let it heat up.
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Add the onion, carrots, and celery and sauté for 3-4 minutes until they start to soften.
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Add the garlic and sauté for another 1-2 minutes.
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Add the chicken breasts to the Instant Pot, followed by the chicken broth, dried thyme, dried rosemary, salt, and pepper.
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Close the lid and set the Instant Pot to Manual mode for 10 minutes.
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Once the cook time is done, release the pressure manually and remove the chicken from the pot. Shred the chicken with two forks.
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Turn the Instant Pot back on to Sauté mode and add the egg noodles to the pot. Cook for 5-7 minutes until the noodles are cooked through.
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Add the shredded chicken back to the pot and stir to combine. Serve hot.
Nutrition
- Calories : 327kcal
- Total Fat : 7g
- Saturated Fat : 1g
- Cholesterol : 99mg
- Sodium : 773mg
- Total Carbohydrates : 25g
- Dietary Fiber : 3g
- Sugar : 5g
- Protein : 40g
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