Description
Warm up with this Instant Pot Chicken Noodle Soup, where tender chicken mingles with fresh vegetables in a savory broth. Perfect for chilly nights or family gatherings, this quick and easy recipe is sure to wrap you in comfort with every spoonful.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (1.5 lbs)
- 2 medium carrots, diced (about 1 cup)
- 2 stalks celery, diced
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 6 cups low-sodium chicken broth
- 8 oz egg noodles
- 1 tsp dried thyme
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Set the Instant Pot to the sauté function and add a drizzle of olive oil. Sauté the onions, carrots, and celery until softened (about 5 minutes).
- Stir in minced garlic for about 30 seconds until fragrant.
- Add seasoned chicken breasts to the pot and pour in the chicken broth along with thyme and parsley. Scrape any bits stuck to the bottom.
- Secure the lid and pressure cook on high for 10 minutes. Allow natural release for 5 minutes before releasing remaining pressure.
- Shred the chicken directly in the pot. Add egg noodles and stir until submerged in broth. Cook on sauté mode until noodles are tender (around 5 minutes).
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 320
- Sugar: 3g
- Sodium: 650mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg