Instant Pot® Chicken Noodle Soup

Simple and fast chicken noodle soup made in the Instant Pot®.



Step: 1

Turn on a multi-functional pressure cooker (such as Instant Pot®), select Saute function, and add butter. Add carrots, celery, and onion to the melted butter; saute until soft, 3 to 5 minutes. Stir in thyme, oregano, salt, and pepper. Cancel Saute function.

Step: 2

Stir in chicken broth, water, bouillon cubes, and bay leaves. Add frozen chicken breasts. Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.

Step: 3

Release pressure using the natural-release method according to manufacturer’s instructions, 10 minutes. Switch to the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid.

Step: 4

Remove chicken from the pot. Carefully chop or shred the meat, and add back to the pot.

Step: 5

Select Saute function and add egg noodles. Cook until noodles are tender yet firm to the bite, 8 to 10 minutes. Stir in dried parsley and serve.


Per Serving: 300 calories; protein 22.1g; carbohydrates 34.5g; fat 7.8g; cholesterol 85mg; sodium 2046mg.

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