Instant Pot Chicken Noodle Soup Recipe
Servings: 6 Servings
Ingredients
- 1 tablespoon cooking oil vegetable, canola, olive, etc.
- 1 cup white onion about 1 medium onion, diced
- 1 cup carrots about 3 medium carrots, sliced
- ½ cup celery about 2 ribs, sliced
- ½ teaspoon dried oregano
- ¼ teaspoon dried thyme
- Salt and pepper start with less than ½ teaspoon of each
- 3 garlic cloves
- 1 pound boneless skinless chicken breasts
- 1 bay leaf
- 6 cups low-sodium chicken broth
- 4 ounces egg noodles
Instructions
- Turn on the pressure cooker using the “saute” function, and allow the stainless steel liner to get hot.
- Add the oil, onions, carrots, celery, oregano, thyme, salt, and pepper. Saute for 3 to 5 minutes or until the vegetables begin to soften. Add the garlic, and saute for an additional 30 seconds. Press “cancel” to turn off the pressure cooker.1 tablespoon cooking oil, 1 cup white onion, 1 cup carrots, ½ cup celery, ½ teaspoon dried oregano, ¼ teaspoon dried thyme, Salt and pepper, 3 garlic cloves
- Add the chicken breasts, bay leaf, and chicken broth. Close the lid, ensure that the valve is set to “sealing,” and press the manual (pressure cook) button. Adjust the time to 8 minutes.1 pound boneless skinless chicken breasts, 1 bay leaf, 6 cups low-sodium chicken broth
- After the time is up, allow a 10 minute natural release before opening the valve to release any remaining pressure. Carefully open the lid, and remove both chicken breasts from the pressure cooker. Place them on a plate or in a large bowl, and use two forks to shred. Set aside.
- Press “cancel” on the pressure cooker, then press “saute.” Add the egg noodles, and stir to combine. Cook the egg noodles for 5 to 6 minutes or until the desired firmness is reached. Press “cancel” again to turn off the pressure cooker.4 ounces egg noodles
- Add the shredded chicken back to Instant Pot, and stir. Serve hot.
Notes
The calories listed are an approximation based on the ingredients and a serving size of about 1 cup of the Instant Pot chicken noodle soup. Actual calories will vary. The chicken soup can be stored, in a sealed container, in your fridge for up to 3 days.
*This soup has a lot of noodles, chicken, and veggies but is light on broth. If you prefer more broth, add an additional 1 to 2 cups of broth to the recipe. The spices may need to be adjusted to compensate for the additional liquid.
Nutrition Facts
Instant Pot Chicken Noodle Soup Recipe
Serving Size
1 cup
Amount per Serving
Calories
217
% Daily Value*
Fat
6
g
9
%
Saturated Fat
1
g
5
%
Trans Fat
0.03
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
2
g
Cholesterol
69
mg
23
%
Sodium
986
mg
41
%
Potassium
506
mg
14
%
Carbohydrates
20
g
7
%
Fiber
2
g
8
%
Sugar
4
g
4
%
Protein
21
g
42
%
Vitamin A
3647
IU
73
%
Vitamin C
5
mg
6
%
Calcium
43
mg
4
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
