Instant Pot Chicken Noodle Soup

PREP TIME: 15minutes mins
COOK TIME: 35minutes mins
TOTAL TIME: 50minutes mins
YIELD: 4 Servings
COURSE: Dinner, Lunch, Soup
CUISINE: American
  • Instant Pot
  • 4 boneless skinless chicken thighs (trimmed of all fat (about 1 pound total) or use 1 lb chicken breasts)
  • 1/4 teaspoon kosher salt
  • 1 teaspoon olive oil
  • 1/2 cup diced onion
  • 1/2 cup diced celery
  • 1/2 cup peeled and sliced carrot
  • 3 cloves garlic (minced)
  • 4 cups low-sodium chicken broth
  • 2 bay leaves
  • black pepper (to taste)
  • 1 cup egg noodles ((1 1/2 oz))
  • parsley (optional for garnish)
  • Season the chicken with salt. Press sauté and add the oil.
  • Add the onion, celery, carrot and garlic and sauté until soft, 4 to 5 minutes.
  • Add the chicken, broth, bay leaves and 1/8 teaspoon black pepper.
  • Cover and cook high pressure 15 minutes. Let the pressure release naturally when finished cooking.
  • Discard the bay leaves, coarsely shred the chicken with two forks and return to the soup, add the noodles and cook 2 minutes high pressure.
  • Quick or natural release. Garnish with parsley and serve.
To make this quicker, I suggest using pre-chopped veggies or a veggie chopper.
Serving: 11/2 cups, Calories: 223kcal, Carbohydrates: 13.5g, Protein: 26.5g, Fat: 6.5g, Saturated Fat: 1.5g, Cholesterol: 117mg, Sodium: 775mg, Fiber: 1.4g, Sugar: 3g
– W/W Points: 4

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