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–+ servings

Instant Pot Chicken Noodle Soup

How to make Instant Pot Chicken Noodle Soup - super easy, delicious, and perfect for fighting off a cold. 
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Overhead view of Homemade Instant Pot Chicken Noodle Soup on white plate with vintage napkin
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes

Ingredients

  • 1 tablespoon olive oil
  • 3 cloves garlic
  • 1 onion
  • 8 baby carrots
  • 3 stalks celery
  • ½ teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • 2 pounds boneless, skinless chicken breasts
  • fresh salt and pepper to taste
  • 32 ounces boxed chicken broth
  • 1 sprig fresh rosemary
  • 8 ounces broad noodles
  • 1 fresh lemon, squeezed

Instructions

  • Gather the baby carrots, garlic, onion, and celery.
  • For this step, you can either hand dice and chop the veggies or you can throw it all in a food processor. 
  • If you go the food processor route, pulse until the veggies are a size you like. I usually prefer mine a little larger than in this picture, but this worked great as well. 
  • Set Instant Pot to the high saute setting, add olive oil, allow to heat up a bit (about a minute) then add your chopped veggies. Cook, stirring occasionally about 2 to 3 minutes until your veggies are tender. 
    Fresh chopped celery, onion, carrots, and garlic being sauteed in Instant Pot.
  • Stir in the rosemary and thyme. 
    Instant pot on countertop with dried thyme and rosemary and measuring spoon
  • Top veggies with chicken breasts. Salt and pepper to taste. 
    Chicken breasts in Instant Pot seasoned with salt and pepper
  • Add bone broth to Instant Pot.
    Box of bone broth.
  • Top with rosemary sprig and 4 cups water.  
    Chicken bone broth in instant pot with chicken and veggies.
  • Put lid on instant pot and seal properly.  Select manual setting, choose high pressure and set timer for 10 minutes. 
  • When the timer goes off, do a quick release following the directions in your Instant Pot manual. 
    quick release of instant pot chicken noodle soup
  • Remove lid. 
  • Remove chicken from pot and shred. Place in bowls or set aside for serving later. 
  • Select high saute setting and bring broth and veggies to a boil. Stir in noodle and cook, uncovered, until tender. Turn off Instant Pot, add lemon juice, salt and pepper. 
  • Add broth and noodles to bowl atop shredded chicken and serve!

Notes


Instant Pot DUO80 8 Qt 7-in-1 Multi- Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer
This is the Instant Pot I have and recommend.

As with any of my recipes, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.

Nutrition

Serving: 8g | Calories: 286kcal | Carbohydrates: 24g | Protein: 32g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 96mg | Sodium: 201mg | Potassium: 594mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1500IU | Vitamin C: 10.6mg | Calcium: 34mg | Iron: 1.3mg
Servings: 8
Calories: 286kcal
Author: Mary Beth