Instant Pot Chicken Noodle Soup
User Reviews
4.8
18 reviews
Excellent
Instant Pot Chicken Noodle Soup
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Classic and comforting chicken noodle soup prepared easily right in the Instant Pot with simple seasonings and a flavorful broth! Delicious with a side of Ciabatta bead!
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Ingredients
- 3 Tablespoons butter
- 1 yellow onion diced (small/medium)
- 4 celery stalks diced
- 1 cup carrots diced
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon mustard powder
- ¼ teaspoon Turmeric
- ½ teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon hot sauce
- 1 teapsoon soy sauce
- 2 lbs. bone-in chicken breasts skin on, if possible.
- 8 cups chicken broth
- ¾ cup frozen green beans optional
- 2 cups uncooked egg noodles
Instructions
- Turn on the Sauté setting on the Instant Pot and melt the butter. Add the diced onion, celery, and carrots and stir until the onions become soft and translucent, about 5 minutes. Add the parsley, basil, oregano, thyme, mustard powder, turmeric, salt, pepper, hot sauce, soy sauce, and chicken broth, Stir to combine, then add the chicken.
- Close the Instant Pot and ensure the pressure release valve is closed. Select the Pressure Cook button and set the timer to 11 minutes for bone-in chicken breasts. If frozen, cook for 17 minutes. If using boneless, cook for 8 minutes for fresh, and 14 minutes for frozen.
- If time allows, let the pressure release naturally, otherwise do a quick release. (I like to give the chicken enough time to really flavor the soup.)
- Open the Instant Pot and use tongs to carefully remove the chicken and place it on a cutting board.
- Select the Sauté button on the Instant Pot and add the frozen green beans and egg noodles. The noodles will need about 7 minutes to cook. (Refer to package.) Note: If you expect leftovers, I recommend cooking the noodles separately and adding them directly to serving bowls as they absorb a lot of broth during storage.
- Use two forks to shred the chicken and place the meat back in to the Instant Pot. Discard the remains.
Notes
- Pro Tips
- I add frozen corn along with the frozen green beans on occasion as well.
- If using fresh green beans, they can be included during pressure cooking.
- Using bone-in chicken adds a lot of flavor to the broth. If you only have boneless, that’s okay.
- You can't taste the hot sauce or the soy sauce in this recipe, they act as flavor enhancers.
- I add frozen corn along with the frozen green beans on occasion as well.
- If using fresh green beans, they can be included during pressure cooking.
- Using bone-in chicken adds a lot of flavor to the broth. If you only have boneless, that’s okay.
Nutrition Information
Show Details
Calories
164kcal
(8%)
Carbohydrates
16g
(5%)
Protein
10g
(20%)
Fat
6g
(9%)
Saturated Fat
3g
(15%)
Cholesterol
40mg
(13%)
Sodium
287mg
(12%)
Potassium
366mg
(10%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
2980IU
(60%)
Vitamin C
4.2mg
(5%)
Calcium
40mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 164 kcal
% Daily Value*
| Calories | 164kcal | 8% |
| Carbohydrates | 16g | 5% |
| Protein | 10g | 20% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 40mg | 13% |
| Sodium | 287mg | 12% |
| Potassium | 366mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 2980IU | 60% |
| Vitamin C | 4.2mg | 5% |
| Calcium | 40mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
18 reviews
Excellent
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