Instant Pot Chicken Noodle Soup

Prep Time 10 mins Cook Time 5 mins Total Time 15 mins

Instant Pot chicken noodle soup recipe that is quick to make, needs only a few ingredients and a healthy pressure cooker recipe that is perfect year round.

Servings: 5

Calories: 239 kcal

Author: The Typical Mom

Ingredients

2 chicken breasts cubed,, bite size, boneless skinless

2 tbsp olive oil

1/4 tsp salt and pepper optional, more or less, to taste

2 carrots sliced thin

2 stalks celery sliced

1/4 onion diced

48 ounces chicken broth or half chicken and half vegetable broth

2 c egg noodles uncooked

1/4 tsp basil

1/4 tsp oregano

Instructions

1. Put Instant Pot on saute low and add olive oil, chicken cut into spoon sized chunks, celery, onions, and carrots.
2. Cook for a bit so chicken gets just a bit cooked on outside and veggies soften just slightly.
3. Turn IP off and add chicken broth, uncooked noodles, salt, pepper, and spices if desired.
4. Put lid on IP, close valve and set to manual, pressure, high for 3 minutes.
5. When it beeps move the pressure valve just slightly to release the pressure clowly. Once steam is released carefully lift lid and enjoy!

4.96 from 22 votes

The Typical Mom thetypicalmom.com

Nutrition Facts

Amount Per Serving (6 oz) Calories 239; Calories from Fat 81

Total Fat 9g; Saturated Fat 1g

Cholesterol 70 mg

Sodium 1250 mg

Potassium 717 mg

Total Carbohydrates 15g

Dietary Fiber 1g

Sugars 1g

Protein 22g

Source: https://temeculablogs.com/instant-pot-chicken-noodle-soup/