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Instant Pot Chicken Noodle Soup
4.91
from
20
votes
Enjoy this quick and easy Instant Pot Chicken Noodle Soup on a cold day or when you’re feeling under the weather. It’s so comforting!
Prep Time:
15
minutes
mins
Cook Time:
35
minutes
mins
Total Time:
50
minutes
mins
Yield:
4
Servings
Course:
Dinner, Lunch, Soup
Cuisine:
American
Equipment
Instant Pot
Ingredients
4
boneless skinless chicken thighs
(trimmed of all fat (about 1 pound total) or use 1 lb chicken breasts)
1/4
teaspoon
kosher salt
1
teaspoon
olive oil
1/2
cup
diced onion
1/2
cup
diced celery
1/2
cup
peeled and sliced carrot
3
cloves
garlic
(minced)
4
cups
low-sodium chicken broth
2
bay leaves
black pepper
(to taste)
1
cup
egg noodles
((1 1/2 oz))
parsley
(optional for garnish)
Instructions
Season the chicken with salt. Press sauté and add the oil.
Add the onion, celery, carrot and garlic and sauté until soft, 4 to 5 minutes.
Add the chicken, broth, bay leaves and 1/8 teaspoon black pepper.
Cover and cook high pressure 15 minutes. Let the pressure release naturally when finished cooking.
Discard the bay leaves, coarsely shred the chicken with two forks and return to the soup, add the noodles and cook 2 minutes high pressure.
Quick or natural release. Garnish with parsley and serve.
Notes
To make this quicker, I suggest using pre-chopped veggies or a veggie chopper.
Nutrition
Serving:
1
1/2 cups
,
Calories:
223
kcal
,
Carbohydrates:
13.5
g
,
Protein:
26.5
g
,
Fat:
6.5
g
,
Saturated Fat:
1.5
g
,
Cholesterol:
117
mg
,
Sodium:
775
mg
,
Fiber:
1.4
g
,
Sugar:
3
g
- WW Points:
4