Instant Pot Chicken Noodle Soup
A quick and easy recipe for Instant Pot Chicken Noodle Soup that takes 30 minutes to make but tastes like it simmered on the stove all day.
Prep Time5 minutes mins
Cook Time25 minutes mins
Total Time30 minutes mins
Course: Main
Cuisine: American
Servings: 15
- 2 boneless skinless chicken breasts
- 1 boneless skinless chicken thigh
- 1 ½ teaspoons sea salt
- 1 teaspoon garlic powder
- ½ teaspoon ground black pepper
- 1 medium onion, chopped
- 1 cup baby carrots, cut in large pieces
- 2 stalks celery chopped, plus celery leaves
- 2 32-ounce cartons organic low sodium chicken broth
- 1 tablespoon Italian seasoning
- 1 teaspoon dried dill
- 3 cups uncooked egg noodles
Place the chicken breasts and thigh on the bottom of the inner pot of the pressure cooker
Season with sea salt, garlic and pepper
Add the onions, carrots and celery
Add the chicken broth, dried dill and Italian seasoning
Cover, turn vent to SEALING position, and hit PRESSURE COOK for 10 minutes
Allow a natural release for 5 minutes, then hit CANCEL, and do a quick release. Remove chicken and add egg noodles. Press SAUTE to boil noodles until soft or allow noodles to cook in hot soup for firmer texture
Meanwhile, shred chicken into large pieces, using 2 forks. Return to soup, and serve when noodles are done
Calories: 64kcal | Carbohydrates: 7g | Protein: 5g | Fat: 1g | Cholesterol: 23mg | Sodium: 269mg | Potassium: 144mg | Vitamin A: 1220IU | Vitamin C: 1.1mg | Calcium: 17mg | Iron: 0.5mg
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