Description
Instant Pot Chicken Noodle Soup is a comforting bowl filled with tender chicken, fresh veggies, and egg noodles, perfect for a quick and delicious meal any day of the week.
Ingredients
Scale
- 2 medium chicken breasts, cubed, bite size, boneless skinless, could use thighs instead
- 2 tbsp olive oil
- 1/4 tsp salt and pepper, optional, more or less, to taste
- 2 medium carrots, sliced thin
- 2 stalks celery, sliced
- 1/4 small onion, diced
- 48 ounces chicken broth, or half chicken and half vegetable broth
- 2 cup egg noodles, uncooked
- 1/4 tsp basil
- 1/4 tsp oregano
Instructions
- Set the Instant Pot to the sauté function on low and add olive oil.
- Add chicken chunks, celery, onions, and carrots; sauté until the chicken is browned on the outside and the vegetables are slightly softened.
- Turn off the Instant Pot, then pour in the chicken broth, uncooked noodles, salt, pepper, and the desired spices.
- Secure the lid on the Instant Pot, close the valve, and select manual pressure, high for 3 minutes.
- Once cooking is complete, carefully release the pressure by moving the valve slightly. After the steam is released, gently lift the lid and enjoy!
Notes
For a richer flavor, consider using half chicken broth and half vegetable broth.
Feel free to add more vegetables like peas or corn for extra nutrition.
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 1g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg