Instant Pot Chicken Noodle Soup
The easiest and most delicious recipe for Instant Pot Chicken Noodle Soup.
Servings: 6 servings
Calories: 458kcal
Ingredients
- 2 tablespoons unsalted butter
- 1 white onion diced
- 3 carrots peeled and diced
- 2 stalks celery diced
- 2 cloves garlic minced
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon dried thyme
- 2 bay leaves
- 1 lb boneless skinless chicken breasts diced
- 1 lb boneless skinless chicken thighs diced
- 4 cups chicken broth
- 12 ounces frozen egg noodles can also use dried
- 3 cups water
- fresh parsley chopped for topping
Instructions
- Set Instant Pot/pressure cooker to brown/saute setting.
- Add butter and melt.
- Once melted, add onion, carrots, and garlic. Cook for 5-7 minutes, until veggies begin to soften.
- Add salt, pepper, thyme, bay leaves, chicken, chicken broth, and water.
- Close the lid and cook on high for 7 minutes.
- Wait until the natural cycle release is done, about 10 minutes. Then release the rest of the pressure.
- Add the egg noodles and set Instant Pot to saute/brown setting.
- Cook another 6-8 minutes, until the noodles are cooked.
- Serve topped with fresh parsley.
Nutrition
Calories: 458kcal | Carbohydrates: 46g | Protein: 40g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 178mg | Sodium: 964mg | Potassium: 853mg | Fiber: 3g | Sugar: 3g | Vitamin A: 5288IU | Vitamin C: 15mg | Calcium: 63mg | Iron: 3mg