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.
Servings: 15
Ingredients
- 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
Instructions
- 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
Video
Nutrition
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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