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Instant Pot Chicken Noodle Soup
Instant Pot Chicken Noodle soup is hearty, comforting and so easy to make! Succulent chicken swimming with noodles in a delicious broth, a recipe perfect for your pressure cooker.
Prep Time
5 mins
Cook Time
5 mins
Total Time
35 mins
Servings: 4 people
Calories: 531 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 1 tablespoon vegetable oil
- 1 cup diced onion (1 onion)
- 1½ cups sliced carrots (2 carrots)
- 1 cup diced celery (2 ribs)
- 5 cups low-sodium chicken broth
- 1 teaspoon Kosher salt and freshly ground black pepper plus more to taste
- 1 tablespoon Italian seasoning
- 1 pound boneless, skinless chicken thighs
- 6 ounces dry egg noodles (about 2¼ cups)
- chopped fresh parsley optional, for serving
Instructions
- Turn the instant pot to “sauté” mode and add in oil, onion, carrots, and celery. Cook until almost cooked through, about 3-5 minutes.
- Turn off “saute” mode and layer in whole chicken thighs.
- Add in seasonings and pour in chicken broth.
- Secure lid on instant pot and switch the valve to the “sealing” position. Set instant pot to “pressure cook.” Start timer on instant pot to 15 minute and use quick release.
- Using tongs, remove chicken from instant pot and shred. Set aside.
- Turn instant pot to “saute” mode and add in egg noodles. Let noodles simmer for 5-6 minutes or until cooked through.
- Turn off instant pot and add shredded chicken back into pot and stir.
- Garnish with chopped fresh parsley if desired. Serve warm.
Cup of Yum
Notes
- Storage: Store Instant Pot chicken noodle soup in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
- This soup is very warm and comforting, as well as super easy to make!
- This soup is meant to be on the thicker side. Every bite is going to have chicken and noodles. If you would like a thinner soup, feel free to add in an additional 1-2 cups of chicken broth or water.
- Whole wheat egg noodles work really well in this recipe.
- You can use rotisserie chicken. Stir the cooked, shredded chicken into the soup at the end.
Nutrition Information
Calories
531kcal
(27%)
Carbohydrates
44g
(15%)
Protein
32g
(64%)
Fat
26g
(40%)
Saturated Fat
9g
(45%)
Cholesterol
147mg
(49%)
Sodium
821mg
(34%)
Potassium
883mg
(25%)
Fiber
4g
(16%)
Sugar
6g
(12%)
Vitamin A
8268IU
(165%)
Vitamin C
7mg
(8%)
Calcium
91mg
(9%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 531
% Daily Value*
| Calories | 531kcal | 27% |
| Carbohydrates | 44g | 15% |
| Protein | 32g | 64% |
| Fat | 26g | 40% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 147mg | 49% |
| Sodium | 821mg | 34% |
| Potassium | 883mg | 19% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 8268IU | 165% |
| Vitamin C | 7mg | 8% |
| Calcium | 91mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.