Description
A comforting and nourishing Instant Pot Chicken Noodle Soup, perfect for busy weeknights and chilly evenings.
Ingredients
Scale
1 tablespoon Olive Oil
1.5 lbs Boneless, Skinless Chicken Breast or Thighs
1 medium Yellow Onion, chopped
2–3 medium Carrots, peeled and sliced
2–3 Celery Stalks, sliced
4–5 cloves Garlic, minced
8 cups Chicken Broth (low sodium)
1 Dried Bay Leaf
1 teaspoon Dried Thyme
½ teaspoon Dried Rosemary
4–6 oz Egg Noodles or Gluten-Free Pasta
¼ cup Fresh Parsley, chopped
Salt and Freshly Ground Black Pepper to taste
Instructions
- Select the 'Sauté' function on your Instant Pot. Add olive oil and sauté chopped onion, carrots, and celery for 5-7 minutes
- Stir in minced garlic and cook for another minute. Add chicken pieces, sauté for 2-3 minutes
- Pour in ½ cup of chicken broth to deglaze the pot and add remaining broth, bay leaf, thyme, and rosemary. Season with salt and pepper
- Secure the lid, select 'Manual' or 'Pressure Cook' (High Pressure) for 8 minutes
- Perform a Quick Release after cooking. Remove and shred chicken with forks
- Return shredded chicken to the pot, add noodles, and let sit for 5-7 minutes until cooked
- Stir in fresh parsley, adjust seasonings, and serve
Notes
Use high-quality broth for better flavor and nutrition.
Add more vegetables or use gluten-free options to customize.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 4g
- Sodium: 650mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 75mg