Instant Pot Chicken Noodle Soup Recipe
Chicken noodle soup loaded with vegetables, chicken, and noodles and made in minutes with an Instant Pot.
Servings 8 servings
Calories 176kcal
Ingredients
- 2 Tbsp olive oil
- 1 cup onion diced
- 3 carrots peeled and chopped
- 1 tsp garlic chopped
- 2 celery stalks chopped
- 1 tsp salt more to taste
- 1 tsp pepper
- 2 tsp oregano dried
- 1/2 tsp thyme leaves dried
- 1 tsp rosemary dried
- 2 Tbsp parsley dried
- 4 cups chicken broth
- 4 cups water
- 4 oz. wide egg noodles
- 2 chicken breasts, skinless, boneless
Instructions
- Turn Instant Pot to saute setting. Add olive oil, carrots, celery, onion and garlic. Cook until onion is soft and translucent., 2-3 minutes.
- Add in chicken broth, water and seasonings.
- Add in chicken. Close the lid and set the Instant Pot to SOUP setting for 7 minutes.
- Do a 10 minute natural release and then a quick release.
- Remove the chicken and shred with two forks.
- Turn Instant Pot to Saute and add in noodles. Uncovered, allow soup to boil and cook until noodles are al dente.
- Add chicken to soup. Adjust salt and pepper and serve.
Notes
- If using frozen chicken breast, cut the breast into 2-3 pieces to insure it cooks completely.
- Add the noodles after pressure cooking or cook them separately to prevent them from getting mushy.
- Let the soup rest for a few minutes after cooking for a clearer broth and better flavor.
- Taste and adjust seasoning at the end, since noodles absorb salt as they cook.
- If you do not have an instant pot, check out my stove top Chicken Noodle Soup Recipe.
Nutrition
Calories: 176kcal | Carbohydrates: 15g | Protein: 15g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 48mg | Sodium: 814mg | Potassium: 452mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3940IU | Vitamin C: 13mg | Calcium: 40mg | Iron: 1mg