Instant Pot Chicken Noodle Soup

Experience the warmth and comfort of a homemade classic with our Instant Pot Chicken Noodle Soup. This soul-soothing dish combines tender chicken, wholesome vegetables, and comforting noodles in a flavorful broth, creating a hearty and nourishing meal that’s perfect for any day of the week. With the convenience of the Instant Pot, you can enjoy this comforting soup in a fraction of the time, making it an ideal option for busy weeknights or chilly evenings.

Taste: Our Instant Pot Chicken Noodle Soup offers a delightful balance of flavors and textures that’s sure to please your palate. The tender chicken, aromatic vegetables, and savory broth come together to create a comforting and satisfying dish. The addition of noodles adds a comforting element to the soup, providing a hearty and filling meal that’s perfect for warming up on cold days. Whether enjoyed as a light lunch or a cozy dinner, this chicken noodle soup is sure to become a family favorite.

Nutritional Information: Indulge in our Instant Pot Chicken Noodle Soup knowing that you’re enjoying a wholesome and nutritious meal. Packed with lean protein from the chicken, vitamins and minerals from the vegetables, and carbohydrates from the noodles, this soup provides a well-rounded and balanced nutrition. By using the Instant Pot, you’ll lock in the nutrients and flavors of the ingredients, resulting in a delicious and nourishing soup that’s perfect for any occasion.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, diced
• 2 carrots, sliced
• 2 stalks celery, sliced
• 2 cloves garlic, minced
• 1 pound boneless, skinless chicken breasts or thighs, diced
• 6 cups chicken broth
• 2 cups water
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper, to taste
• 2 cups uncooked egg noodles
• Fresh parsley, chopped (for garnish)

Instructions:

1. Turn on the Instant Pot and select the “Saute” function. Heat the olive oil in the pot.
2. Add the diced onion, sliced carrots, and sliced celery to the pot. Cook for 3-4 minutes, or until the vegetables start to soften.
3. Add the minced garlic and diced chicken to the pot. Cook for an additional 2-3 minutes, or until the chicken is no longer pink.
4. Pour in the chicken broth and water, then add the bay leaves, dried thyme, dried rosemary, salt, and pepper. Stir to combine.
5. Close the lid of the Instant Pot and set the valve to the “Sealing” position. Select the “Manual” or “Pressure Cook” setting and set the timer for 5 minutes.
6. Once the cooking cycle is complete, allow the pressure to naturally release for 10 minutes, then carefully turn the valve to the “Venting” position to release any remaining pressure.
7. Carefully remove the lid and discard the bay leaves. Stir in the uncooked egg noodles.
8. Turn on the “Saute” function again and cook the soup for an additional 3-4 minutes, or until the noodles are cooked to your desired level of doneness.
9. Taste and adjust the seasoning, if needed.
10. Ladle the Instant Pot Chicken Noodle Soup into bowls and garnish with chopped fresh parsley.
11. Serve hot and enjoy the comforting warmth of homemade chicken noodle soup.

Prep Time, Cook Time, Number of Portions, Calories: Enjoy the convenience of our Instant Pot Chicken Noodle Soup, requiring just 10 minutes of prep time and 20 minutes of cooking time. This recipe yields approximately 6 servings, making it perfect for sharing or enjoying leftovers throughout the week. Each serving contains approximately 250-300 calories, depending on the portion size and choice of ingredients.

Potential Upgrades and Substitutes: Customize our Instant Pot Chicken Noodle Soup to suit your taste preferences or dietary needs. You can add additional vegetables such as celery, peas, or spinach for added flavor and nutrition. For a gluten-free option, you can use rice noodles or gluten-free pasta instead of traditional noodles. Feel free to adjust the seasonings to your liking or add herbs such as thyme, rosemary, or parsley for extra flavor. The versatility of this recipe allows you to get creative and tailor it to your preferences.

Serving Options: Serve our Instant Pot Chicken Noodle Soup as a comforting meal on its own, or pair it with crusty bread or a side salad for a more substantial dinner. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the microwave or on the stove for a quick and easy meal. With its rich flavors and wholesome ingredients, our Instant Pot Chicken Noodle Soup is sure to warm your soul and become a favorite in your recipe collection.

Instant Pot Chicken Noodle Soup

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Serves: 6 Prep Time: 10 Cooking Time: 20 20

Nutrition facts: 250-300 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 2 carrots, sliced
• 2 stalks celery, sliced
• 2 cloves garlic, minced
• 1 pound boneless, skinless chicken breasts or thighs, diced
• 6 cups chicken broth
• 2 cups water
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper, to taste
• 2 cups uncooked egg noodles
• Fresh parsley, chopped (for garnish)

Instructions

1. Turn on the Instant Pot and select the "Saute" function. Heat the olive oil in the pot.
2. Add the diced onion, sliced carrots, and sliced celery to the pot. Cook for 3-4 minutes, or until the vegetables start to soften.
3. Add the minced garlic and diced chicken to the pot. Cook for an additional 2-3 minutes, or until the chicken is no longer pink.
4. Pour in the chicken broth and water, then add the bay leaves, dried thyme, dried rosemary, salt, and pepper. Stir to combine.
5. Close the lid of the Instant Pot and set the valve to the "Sealing" position. Select the "Manual" or "Pressure Cook" setting and set the timer for 5 minutes.
6. Once the cooking cycle is complete, allow the pressure to naturally release for 10 minutes, then carefully turn the valve to the "Venting" position to release any remaining pressure.
7. Carefully remove the lid and discard the bay leaves. Stir in the uncooked egg noodles.
8. Turn on the "Saute" function again and cook the soup for an additional 3-4 minutes, or until the noodles are cooked to your desired level of doneness.
9. Taste and adjust the seasoning, if needed.
10. Ladle the Instant Pot Chicken Noodle Soup into bowls and garnish with chopped fresh parsley.
11. Serve hot and enjoy the comforting warmth of homemade chicken noodle soup.