Recipes

Instant Pot Chicken Noodle Soup

Instant Pot Chicken Noodle Soup

Instant Pot Chicken Noodle Soup is the easiest, most flavorful chicken noodle soup you’ll ever make! With this pressure cooker soup recipe, there’s no need to wait hours for a flavorful soup. It’s literally ready in minutes! You can try also this Instant Pot Mississippi Ranch Chicken, It’s the best 10-minute dinner you’ll ever make!

I love soup. Most of the time they’re simple to make and healthy. I don’t think there is any better dinner for a chilly night than a bowl of steaming hot soup so as we enter that time of the year, I’ve been revisiting some of my favorite soup recipes.

Instant Pot Chicken Noodle Soup

The one thing I don’t love about soup is that they typically take hours to make. Even most slow cooker soups need to be prepared in the morning and while that’s certainly an easy option, there are some days when I just start craving soup and it’s already too late to prepare any good, flavorful soup. Like when a crisp fall day turns rainy and dreary and I’d just love to have a bowl of soup.

Pressure cooker soup recipes completely change that “problem”. In the same amount of time, it’d take to cook any other dinner, you can have a flavorful, hot and delicious soup, like this Instant Pot Chicken Soup.

There’s nothing quite like a bowl of chicken soup, is there?

I still remember the homemade chicken soup my mom would make any time anyone in the family was sick. I don’t know if the whole idea that chicken soup helps you feel better faster is just an old tale or not but I do think there’s something comforting about a big bowl of chicken noodle soup.

Of course, chicken noodle soup isn’t just for sick days. Comfort food is comfort food any day of the week and this Instant Pot Chicken Noodle Soup is both delicious AND healthy.

How To Make Soup In Instant Pot:

This Instant Pot Chicken Soup is made using chicken breasts. I recommend boneless and skinless chicken breasts as the skin can add lots of unnecessary fat to the soup and they should be cut into bite-sized pieces.

The other main ingredients in this Instant Pot Chicken Noodle Soup are the traditional chicken noodle soup ingredients – carrots, celery, onions, chicken broth, and egg noodles. Simple ingredients that somehow come together to make a timeless dish loved by all. For extra flavor, I add small amounts of basil and oregano.

I am also a big believer that the only noodles that should be in chicken noodle soup are egg noodles and that’s especially true for making Instant Pot noodles in this recipe as they’re added uncooked at the end and other varieties of noodles may not cook completely at the end.

If you’re a soup lover like me or just want an easy, warming dinner you must try this Instant Pot Chicken Noodle Soup! It’ll become one of your go-to pressure cooker soup recipes.

How To Make Instant Pot Chicken Noodle Soup:

Cut chicken breasts into small cubes and evenly dice the onions, celery, and carrots.

Saute chicken and onions. Add carrots and celery once the onions turn translucent.

Add broth, salt, pepper, basil and oregano.  Turn Instant Pot to pressure. 

After soup has finished cooking and pressure has been released, add the egg noodles, and close the lid again for 5 minutes while the egg noodles cook.

Instant Pot Chicken Noodle Soup

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By Laura Serves: 5
Prep Time: 30 minutes

Instant Pot Chicken Noodle Soup is the easiest, most flavorful chicken noodle soup you'll ever make! With this pressure cooker soup recipe, there's no need to wait hours for a flavorful soup.

Ingredients

  • 2 chicken breasts (cubed bite size, boneless, and skinless)
  • 2 Tbsp olive oil
  • 1/4 tsp salt and pepper
  • 1 cup baby carrots (sliced thin)
  • 2 stalks celery (sliced)
  • 1/4 onion (diced)
  • 48 oz chicken broth
  • 2 C egg noodles (uncooked)
  • 1/4 tsp basil
  • 1/4 tsp oregano

Instructions

1

Set Instant Pot on saute' low.

2

Add olive oil, chicken, and onions.

3

Cook until the chicken gets slightly cooked on the outside while onions begin to look translucent.

4

Add your celery and carrots.

5

Stir to combine.

6

Saute' for another 5 minutes.

7

Turn the instant pot to Off.

8

Add broth, salt, pepper, basil, and oregano.

9

Put the lid on the instant pot.

10

Close the valve setting to manual, pressure, high for 5 minutes.

11

When the instant pot beeps move the pressure valve slightly to release the pressure slowly.

12

Once the stream is released carefully lift lid.

13

Add the egg noodles and stir to combine.

14

Place the lid on the Instant Pot and allow to sit for 5 minutes.

Nutrition

  • 295 Calories

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Instant Pot Chicken Noodle Soup

 

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