Name: Instant Pot Chicken Noodle Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1 large onion, diced; 1 ½ pounds chicken breasts, boneless, skinless; 3 large carrots, sliced; 3 stalks celery, sliced; 2-3 bay leaves; 6 cups chicken broth; 1 teaspoon salt; ½ teaspoon freshly ground black pepper; 2 cups egg noodles, uncooked; 2 tablespoons fresh parsley, chopped (plus more for garnish)

Ingredients

Scale

2 tablespoons olive oil
1 large onion, diced
1 ½ pounds chicken breasts, boneless, skinless
3 large carrots, sliced
3 stalks celery, sliced
2–3 bay leaves
6 cups chicken broth
1 teaspoon salt
½ teaspoon freshly ground black pepper
2 cups egg noodles, uncooked
2 tablespoons fresh parsley, chopped (plus more for garnish)

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Instructions

Turn the Instant Pot to sauté and add the olive oil. Once hot, add the diced onion and cook for 3-4 minutes until softened and translucent.
Add the sliced carrots, celery, bay leaves, chicken breasts, chicken broth, salt, and pepper to the Instant Pot. Stir to combine.
Close the lid and set the steam release valve to sealing position. Select manual/high pressure and set the timer for 10 minutes.
Once cooking is complete, allow pressure to naturally release for 10 minutes. Carefully switch the steam release valve to venting position to release remaining pressure.
Open the lid and remove the chicken breasts. Shred the chicken with two forks and set aside. Discard the bay leaves.
Turn the Instant Pot back to sauté and bring the soup to a boil. Add the egg noodles and simmer for 6-8 minutes, until tender.
Stir the shredded chicken back into the soup with fresh chopped parsley. Taste and adjust the seasoning if needed.
Serve hot, garnished with additional parsley if desired.

Last Step:

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Notes

You can use rotisserie chicken for a quicker prep time.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Feel free to add your favorite vegetables for extra flavor.

Author: Alejandro
Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Soup
Method: Pressure Cooking
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 320
Sugar: 3g
Sodium: 800mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 25g
Cholesterol: 70mg