Description
Warm your soul with this Instant Pot Chicken Noodle Soup, a comforting bowl of rich broth filled with tender chicken, vibrant vegetables, and classic egg noodles. This easy recipe is perfect for chilly evenings or when you need a nostalgic pick-me-up. With just a few simple ingredients and minimal prep time, you can enjoy a hearty meal that brings everyone together around the table.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 medium carrots, sliced
- 2 stalks celery, chopped
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 6 cups low-sodium chicken broth
- 3 cups egg noodles
- 1 tsp dried thyme
- 1/2 tsp black pepper
- Salt to taste
Instructions
- Set your Instant Pot to sauté mode. Add a splash of oil and sauté onions and garlic until fragrant (about 3 minutes).
- Stir in sliced carrots and celery along with the chicken breasts.
- Pour in chicken broth, scraping up any brown bits from the bottom of the pot. Add thyme and black pepper.
- Secure the lid and set to high pressure for 10 minutes.
- Perform a quick release of pressure and add egg noodles to the pot. Stir well.
- Let it simmer for another 5 minutes until noodles are tender. Adjust salt if needed before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximately 350g)
- Calories: 380
- Sugar: 4g
- Sodium: 720mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 42g
- Cholesterol: 110mg