Instant Pot Chicken Noodle Soup
Poultry, Pressure Cooker, Soups
Ingredients
4 tbsp butter unsalted
1 large onion chopped
4 medium carrots chopped
4 stalks celery chopped
2 tsp salt, or to taste
2 tsp pepper, or to taste
2 tsp dry thyme, or 1 tbsp fresh chopped
2 tsp dry parsley, or 1 tbsp fresh chopped
1 tsp dry oregano, or 1 tbsp fresh chopped
4 cups chicken broth, no sodium added
2 lbs chicken with skin and bones, use at least 1 chicken breast
4 cups water
12 oz egg noodles uncooked (one bag, or about 4 cups)
Directions
Turn your Instant Pot to the saute setting.
Add the butter and cook until the butter has melted.
Add the onion, carrots and celery and saute for 3 minutes until the onion softens and becomes translucent.
Season with salt and pepper, add the thyme, parsley, oregano and stir.
Add the chicken pieces. Pour in the chicken broth & add another 4 cups of water.
Close the lid. Set the Instant Pot to the Soup setting, and set the timer to 7 minutes.
Once the Instant Pot cycle is complete, wait until the natural pressure release is complete, which should take about 10 minutes. Release any remaining pressure.
If not using cubed or chopped chicken, remove the chicken pieces from the soup and shred with two forks.
Add the noodles to the soup and set the Instant Pot to the saute setting again. Cook for another 6 minutes uncovered, or until the noodles are cooked.
Turn off the Instant Pot, by pressing the cancel button.
Add the shredded chicken back to the Instant Pot, taste for seasoning and adjust as necessary.
Garnish with additional parsley if preferred.
Nutrition
Calories: 374kcal | Carbohydrates: 18g | Protein: 26g | Fat: 21g | Saturated Fat: 7g | Cholesterol: 107mg | Sodium: 435mg | Potassium: 469mg | Fiber: 1g | Sugar: 2g | Vitamin A: 58% | Vitamin C: 6.3% | Calcium: 5% | Iron: 11%