Instant Pot Chicken Noodle Soup Recipe
In just 25 minutes, you’ll have a comforting bowl of this Instant Pot Chicken Noodle Soup. It's ideal for busy nights or when you're craving something warm and delicious.
Servings: 8
Calories: 138kcal
Equipment
Ingredients
- 2 teaspoons olive oil
- 1 medium onion chopped
- 1 pound boneless skinless chicken breasts cut into one-inch pieces
- 1 cup carrots chopped
- 2 stalks celery chopped
- 1 teaspoon salt
- 1 tsp garlic powder
- 1/2 teaspoon pepper
- 8 cups chicken broth
- 2 cups egg noodles
Instructions
- Heat the olive oil in the Instant Pot insert on the sauté setting. Add the onion and cook until softened, stirring occasionally. Add the chicken to the pot and cook until lightly browned.
- Add the carrots, celery, salt, garlic powder, and pepper, and stir to combine. Add the chicken broth to the pot, stir, and turn off the SAUTE function.
- Place the lid on the pot, turn the knob to seal, and cook on high pressure for 10 minutes. Quick release the pressure, then add the noodles to the pot. Press the sauté function on the pot, and cook for 5-6 minutes, until the noodles are tender. Serve immediately.
Notes
To STORE your Homemade Chicken Noodle Soup, keep it in an airtight container in the refrigerator for 3-4 days. To FREEZE, let the soup cool completely, then transfer it to a freezer-safe container or freezer bag, leaving some room for expansion. It can be frozen for up to 3 months.
For best results, freeze without the noodles to avoid mushiness. To REHEAT, thaw in the fridge overnight, bring to a boil in a pan over medium heat, and add noodles. Simmer until tender.
Nutrition
Calories: 138kcal | Carbohydrates: 11g | Protein: 15g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 49mg | Sodium: 1243mg | Potassium: 355mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2706IU | Vitamin C: 3mg | Calcium: 25mg | Iron: 1mg
