Description
A quick and easy chicken noodle soup made in the Instant Pot, perfect for a comforting meal.
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
- Put Instant Pot on saute low and add olive oil, chicken cut into spoon sized chunks, celery, onions, and carrots.
- Cook for a bit so chicken gets just a bit cooked on outside and veggies soften just slightly.
- Turn IP off and add chicken broth, uncooked noodles, salt, pepper, and spices if desired.
- Put lid on IP, close valve and set to manual, pressure, high for 3 minutes.
- When it beeps move the pressure valve just slightly to release the pressure slowly.
- Once steam is released carefully lift lid and enjoy!
Notes
- Feel free to adjust the seasoning based on your taste preferences.
- This recipe can also be made with leftover chicken.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: soup
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg