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Instant Pot Chicken Noodle Soup

Easy Instant Pot Chicken Noodle Soup Recipe in 35 Minutes

This Instant Pot Chicken Noodle Soup is a quick, comforting dish that's perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 310
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 3 medium carrots diced
  • 2 stalks celery diced
  • 1 small yellow onion diced
  • 2 cloves garlic minced
  • 8 cups low sodium chicken broth
  • 1 pound boneless skinless chicken breasts
  • 8 ounces pasta or egg noodles
  • 2 teaspoons dried basil
  • 1 teaspoon dried parsley
  • 1 teaspoon dried thyme
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Equipment

  • Instant Pot

Method
 

  1. Set your Instant Pot to sauté mode and heat olive oil. Add diced carrots, celery, onion, and garlic; sauté until softened.
  2. Stir in dried basil, parsley, thyme, salt, and pepper.
  3. Pour in chicken broth and add chicken breasts; secure lid and cook on high pressure for 5 minutes.
  4. Carefully release steam and remove chicken; shred once cool enough to handle.
  5. Return shredded chicken to the pot along with pasta or egg noodles; set to sauté mode again and cook until noodles are al dente.
  6. Remove bay leaves before serving; adjust seasonings as needed.

Nutrition

Serving: 1servingCalories: 310kcalCarbohydrates: 36gProtein: 26gFat: 9g

Notes

Feel free to customize with different proteins or vegetables for added nutrition and flavor.

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