Instant Pot Chicken Noodle Soup

Instant Pot Chicken Noodle Soup

from spendwithpennies.com
Chicken
30 min
198 kcal / serving

You’re going to love this Instant Pot chicken soup recipe, especially if you’ve ever made chicken noodle soup the old fashioned way.

Ingredients

  • 1 largeonion (diced)
  • 1 tablespoonolive oil
  • 2 largeboneless skinless chicken breasts (8 oz each)
  • 2 mediumcarrots (sliced, about 1 cup)
  • 2ribs celery (sliced, about 1 cup)
  • 1 tablespoonchopped fresh parsley
  • 1bay leaf
  • 6 cupschicken broth (or stock)
  • 4 ouncesegg noodles (approx. 2 ½ cups dry)
  • salt and black pepper (to taste)

Directions

  1. 1

    Turn the instant pot on to SAUTE. Cook onion in olive oil until softened.

  2. 2

    Add remaining ingredients except noodles. Select SOUP (or MANUAL), HIGH PRESSURE and change the time to 10 minutes. The instant pot will take about 10 minutes to build pressure.

  3. 3

    Quick release pressure. Once cooked, remove and discard bay leaf. Remove chicken breasts and shred with a fork. 

  4. 4

    Turn Instant Pot onto SAUTE. Once broth begins to boil, add egg noodles and allow to simmer 6-8 minutes or until tender.

  5. 5

    Stir in chicken and season with salt and pepper to taste.