Name: Instant Pot Chicken Noodle Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 tablespoon olive oil; 1 medium onion, diced; 3 cloves garlic, minced; 3 medium carrots, peeled and sliced; 2 celery stalks, sliced; 1 1/2 pounds boneless skinless chicken breasts or thighs; 6 cups low-sodium chicken broth; 1 teaspoon dried thyme; 1 teaspoon dried parsley; 1 bay leaf; 1 teaspoon salt; 1/2 teaspoon black pepper; 3 cups egg noodles; 2 tablespoons fresh parsley, chopped (for garnish)

Description

This Instant Pot Chicken Noodle Soup is a delicious and wholesome option that brings the flavors of home-cooked comfort food to the table in no time.

Ingredients

Scale

1 tablespoon olive oil
1 medium onion, diced
3 cloves garlic, minced
3 medium carrots, peeled and sliced
2 celery stalks, sliced
1 1/2 pounds boneless skinless chicken breasts or thighs
6 cups low-sodium chicken broth
1 teaspoon dried thyme
1 teaspoon dried parsley
1 bay leaf
1 teaspoon salt
1/2 teaspoon black pepper
3 cups egg noodles
2 tablespoons fresh parsley, chopped (for garnish)

Instructions

Begin by setting your Instant Pot to the Sauté mode. Add the olive oil and let it heat up briefly before tossing in the diced onions, carrots, and celery. Sauté these vegetables for about 3-5 minutes until they become tender and the onions turn translucent. Stir occasionally to ensure that they do not stick to the bottom of the pot. Once the vegetables are softened, add the minced garlic and cook for an additional minute or until fragrant.
Next, it’s time to add the star of the dish—the chicken! Place the boneless skinless chicken breasts or thighs into the pot. Pour in the low-sodium chicken broth along with the dried thyme, dried parsley, bay leaf, salt, and black pepper. Stir gently to combine, ensuring the chicken is submerged in the broth. Close the lid of the Instant Pot, ensuring the vent is sealed, and select the ‘Manual’ or ‘Pressure Cook’ setting. Set the timer for 10 minutes. Once the timer goes off, allow for a natural pressure release for 5 minutes, followed by a quick release to let out the remaining steam. Carefully remove the chicken from the pot and use a fork to shred it into bite-sized pieces.
After shredding the chicken, it’s time to add the egg noodles to the Instant Pot. Switch back to the Sauté mode and stir in the noodles. Let them cook uncovered for about 4-6 minutes, or until they become tender, stirring occasionally.

Notes

Make sure to adjust the salt level according to the broth you use; low-sodium options are ideal to control sodium intake.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Dinner

Nutrition

Calories: 350 kcal
Sodium: 650 mg
Protein: 30 g