Instant Pot Chicken Noodle Soup
Instant Pot Chicken Noodle Soup is a heartwarming dish that captures the essence of comfort food. This quick and easy recipe features tender chicken, fresh vegetables, and hearty egg noodles simmered in a rich broth, perfect for busy weeknights or chilly days. With just a few simple ingredients and minimal effort, you can enjoy a delicious bowl of nostalgia that warms the soul and satisfies your cravings.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 6 people 1x
- Category: Soup
- Method: Pressure Cooking
- Cuisine: American
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 3 medium carrots, thinly sliced
- 2 stalks celery, chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 6 cups low-sodium chicken broth
- 8 oz wide egg noodles
- 1 tsp dried thyme
- 2 bay leaves
- Salt and pepper to taste
Instructions
- Turn on the Instant Pot and select the sauté function. Add olive oil, onion, carrots, and celery; cook for about 5 minutes until soft.
- Stir in minced garlic and sauté for an additional minute until fragrant.
- Add chicken breasts to the pot along with chicken broth, thyme, bay leaves, salt, and pepper. Stir well.
- Close the lid securely and set the Instant Pot to high pressure for 10 minutes.
- Perform a quick release by carefully turning the valve away from you.
- Remove chicken and shred it using two forks. Stir in egg noodles and cook on sauté mode until tender (about 3 minutes). Serve hot.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 720mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg
Keywords: For added nutrition, consider including spinach or kale. Substitute chicken with turkey or use frozen vegetables added in the last few minutes of cooking for convenience. Store leftovers in an airtight container in the fridge for up to three days.