Instant Pot Chicken Noodle Soup (Fall Style)
Instant Pot Chicken Noodle Soup (Fall Style) is the perfect comfort food for chilly evenings. This hearty soup features tender chicken, vibrant vegetables, and egg noodles simmered in a savory broth that envelops you in warmth and nostalgia. With simple preparation and customizable options, this dish is ideal for busy weeknights or cozy gatherings. Enjoy a bowl of goodness that captures the essence of fall!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves approximately 6
- Category: Main
- Method: Pressure Cooking
- Cuisine: American
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 cups carrots, chopped
- 2 cups celery, chopped
- 1 medium onion, diced
- 4 garlic cloves, minced
- 8 oz egg noodles
- 6 cups low-sodium chicken broth
- 1 tsp dried thyme
- 2 dried bay leaves
- Salt and pepper to taste
Instructions
- Chop carrots, celery, onion, and garlic.
- In the Instant Pot on sauté mode, heat olive oil; add onions and garlic until fragrant. Stir in carrots and celery for about 3 minutes.
- Place chicken breasts over veggies, add broth to cover, season with thyme and bay leaves.
- Close lid and cook on high pressure for 10 minutes. Release steam carefully.
- Remove chicken and shred into bite-sized pieces.
- Return shredded chicken to pot with egg noodles. Cook on high pressure for another 5 minutes; allow natural release for 2 minutes.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 3g
- Sodium: 700mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg
Keywords: Customize by adding spinach or swapping chicken for turkey. Use fresh ingredients for maximum flavor. Store leftovers in an airtight container in the refrigerator for up to four days.