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Instant Pot Chicken Noodle Soup

4.95 from 38 votes

Enjoy this quick and easy Instant Pot Chicken Noodle Soup on a cold day or when you’re feeling under the weather. It’s so comforting!

Prep Time: 15

Cook Time: 35

Total Time: 50

Yield: 4 Servings

Course: Dinner, Lunch, Soup

Cuisine: American

Equipment

Instant Pot

Ingredients

4 boneless skinless chicken thighs (trimmed of all fat (about 1 pound total) or use 1 lb chicken breasts)
1/4 teaspoon kosher salt
1 teaspoon olive oil
1/2 cup diced onion
1/2 cup diced celery
1/2 cup peeled and sliced carrot
3 cloves garlic (minced)
4 cups low-sodium chicken broth
2 bay leaves
black pepper (to taste)
1 cup egg noodles ((1 1/2 oz))
parsley (optional for garnish)

Instructions

Season the chicken with salt. Press sauté and add the oil.
Add the onion, celery, carrot and garlic and sauté until soft, 4 to 5 minutes.
Add the chicken, broth, bay leaves and 1/8 teaspoon black pepper.
Cover and cook high pressure 15 minutes. Let the pressure release naturally when finished cooking.
Discard the bay leaves, coarsely shred the chicken with two forks and return to the soup, add the noodles and cook 2 minutes high pressure.
Quick or natural release. Garnish with parsley and serve.

Notes

To make this quicker, I suggest using pre-chopped veggies or a veggie chopper.

Nutrition

Serving: 11/2 cups, Calories: 223kcal, Carbohydrates: 13.5g, Protein: 26.5g, Fat: 6.5g, Saturated Fat: 1.5g, Cholesterol: 117mg, Sodium: 775mg, Fiber: 1.4g, Sugar: 3g

- WW Points: 2

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