Instant Pot Chicken Noodle Soup
Instant Pot chicken noodle soup recipe that is quick to make, needs only a few ingredients and a healthy pressure cooker recipe that is perfect year round.
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
- 2 chicken breasts cubed,, bite size, boneless skinless
- 2 tbsp olive oil
- 1/4 tsp salt and pepper optional, more or less, to taste
- 2 carrots sliced thin
- 2 stalks celery sliced
- 1/4 onion diced
- 48 ounces chicken broth or half chicken and half vegetable broth
- 2 c egg noodles uncooked
- 1/4 tsp basil
- 1/4 tsp oregano
Put Instant Pot on saute low and add olive oil, chicken cut into spoon sized chunks, celery, onions, and carrots.
Cook for a bit so chicken gets just a bit cooked on outside and veggies soften just slightly.
Turn IP off and add chicken broth, uncooked noodles, salt, pepper, and spices if desired.
Put lid on IP, close valve and set to manual, pressure, high for 3 minutes.
When it beeps move the pressure valve just slightly to release the pressure clowly. Once steam is released carefully lift lid and enjoy!
Serving: 6oz | Calories: 239kcal | Carbohydrates: 15g | Protein: 22g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 70mg | Sodium: 1250mg | Potassium: 717mg | Fiber: 1g | Sugar: 1g | Vitamin A: 83.5% | Vitamin C: 27.2% | Calcium: 4.1% | Iron: 6.9%