Instant Pot Chicken Noodle Soup
User Reviews
5
Instant Pot Chicken Noodle Soup
Description
Instant Pot Chicken Noodle Soup starts by layering chicken breasts with aromatic vegetables and seasonings in an electric pressure cooker. The addition of a flour whisked into water creates a slight thickening agent in the broth. Chicken broth complements the flavor. Pressure cooking on high for 25 minutes cooks the chicken to shredding tenderness, and after shredding, frozen noodles are added and cooked quickly under pressure to prevent overdone noodles.
The soup finishes as a rich, mildly thickened broth featuring tender chicken chunks, softened vegetables, and cooked noodles. Flavor from garlic, thyme, and pepper adds complexity while the pressure cooker speeds the process.
It can be served on its own or with bread, offering a convenient comfort food option. Using frozen or fresh chicken and noodles both work, with small timing adjustments included in the notes.
Frozen chicken requires a longer initial cook of 30 minutes, while regular egg noodles cook faster and need a shorter final pressure cook time.
Ingredients
- 2 chicken breast boneless skinless
- 1/2 onion finely chopped
- 3 talks celery chopped
- 3 carrot chopped
- 1/4 tsp thyme ground
- 1 tsp garlic minced
- 1/2 tsp black pepper
- 1 tsp salt
- 1/4 cup flour
- 4 cups water
- 4 cups chicken broth (1 carton)
- 16 oz. noodle we used Reames but any will work great, frozen
Instructions
- Place the chicken, onions, carrots, and celery in an electric pressure cooker.
- Add in the seasonings.
- Take the 4 cup of water and whisk in the 1/4 cup of flour.
- Pour this mixture into the Instant pot.
- Add in the chicken broth.
- Seal the electric pressure cook and cook on high pressure for 25 minutes.
- After this cook time, do a quick release and shred the chicken.
- Stir the frozen noodles into the instant pot.
- Seal and cook on high pressure for 5 minutes with a quick release. Make sure to release the pressure immediately so that the noodles do not over cook.
- Serve warm and enjoy!
Notes
- Frozen chicken breasts can be used by increasing the initial pressure cook to 30 minutes with a quick release.
- Regular egg noodles can be substituted for frozen noodles, cooking for 3 minutes under pressure with quick release.
- Ensure quick pressure releases after adding noodles to avoid overcooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 317 kcal
% Daily Value*
| Calories | 317kcal | 16% |
| Carbohydrates | 52g | 17% |
| Protein | 18g | 36% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 111mg | 37% |
| Sodium | 1064mg | 44% |
| Potassium | 438mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 5202IU | 104% |
| Vitamin C | 15mg | 17% |
| Calcium | 40mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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