Instant Pot Chicken Noodle Soup

Instant Pot Chicken Noodle Soup
  • PREP TIME
    15 mins
  • COOK TIME
    25 mins
  • TOTAL TIME
    45 mins
  • SERVING
    4 People
  • VIEWS
    148

Embrace the warmth of homemade goodness with this incredibly comforting chicken noodle soup, crafted effortlessly in your Instant Pot. A symphony of simple ingredients harmonizes to create a culinary hug in a bowl.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    22 g
  • Cholesterol
    54 mg
  • Fiber
    2 g
  • Protein
    16 g
  • Saturated Fat
    1 g
  • Sodium
    2394 mg
  • Sugar
    5 g
  • Fat
    3 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 5 mins Combine the chicken, onion, carrots, celery, salt, garlic powder, and pepper in the Instant Pot. (5 minutes)

Image Step 02
02 Step

Recipe View 2 mins Pour the chicken broth over the ingredients and stir well to combine. (2 minutes)

Image Step 03
03 Step

Recipe View 15 mins Close and lock the Instant Pot lid, ensuring the pressure release valve is set to the sealing position. Select the 'Manual' or 'Pressure Cook' function on high pressure and set the timer for 10 minutes. Allow 10-15 minutes for the pressure to build. (15 minutes)

Image Step 04
04 Step

Recipe View 5 mins Once the cooking cycle is complete, carefully release the pressure using the quick-release method, following the manufacturer's instructions. (5 minutes)

Image Step 05
05 Step

Recipe View 2 mins Unlock and remove the lid. Select the 'Sauté' function on the Instant Pot. (2 minutes)

Image Step 06
06 Step

Recipe View 6 mins Add the egg noodles to the pot and simmer until they are tender, stirring occasionally to prevent sticking. (6 minutes)

For a richer flavor, consider browning the chicken pieces in the Instant Pot using the 'Sauté' function before adding the other ingredients.
Adjust the amount of salt and pepper to your personal preference.
Feel free to add other vegetables like peas, corn, or green beans to the soup.
For a thicker soup, you can add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) during the last few minutes of simmering.
Leftovers can be stored in the refrigerator for up to 3 days.

Kendall Beckermayer

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.7/ 5 ( 49 Ratings)
Total Reviews: (3)
  • Monroe Hirthe

    I added some thyme and bay leaf for extra flavor, and it was a hit!

  • Alex Adams

    My kids loved this soup! Will definitely be making it again.

  • Dakota Shanahan

    This recipe is a lifesaver on busy weeknights! So easy and the soup tastes amazing.

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