Description
Warm up your winter days with this delightful Instant Pot Chicken Noodle Soup. This easy-to-make recipe is perfect for busy families or anyone craving a comforting bowl of goodness. The combination of tender chicken, fresh vegetables, and egg noodles comes together in a matter of minutes, allowing you to enjoy a hearty meal without spending hours in the kitchen. With its rich flavors and inviting aroma, this soup is sure to become a favorite during chilly nights. Pair it with crusty bread or crunchy crackers for a satisfying experience that will please everyone at the table.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 4 medium carrots, peeled and cut into 1/4-inch pieces
- 4 ribs celery, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- 1 bay leaf
- ¾ teaspoon salt (or to taste)
- ¼ teaspoon black pepper
- 8 cups low sodium chicken broth
- 1 pound boneless, skinless chicken breasts
- 6 ounces egg noodles
- Chopped fresh parsley (optional, for serving)
Instructions
- Sauté the onion, carrots, and celery in olive oil using the Instant Pot's sauté function until softened (about 3 minutes). Add garlic and press 'Cancel.'
- Stir in oregano, thyme, bay leaf, salt, pepper, and broth. Nestle chicken breasts into the mixture.
- Secure the lid and set to high pressure for 7 minutes. It will take about 20 minutes to reach pressure.
- After cooking, let pressure release naturally for 10 minutes before carefully venting any remaining steam.
- Remove the bay leaf and shred the chicken with two forks once it’s cool enough to handle.
- Press 'Cancel,' then 'Sauté.' Add egg noodles and cook for about 5 minutes until tender.
- Stir shredded chicken back into the soup, adjust seasonings as needed, and serve hot garnished with parsley if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 250
- Sugar: 4g
- Sodium: 550mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 70mg