5.0 from 1,260 votes
Instant Pot Chicken Noodle Soup
You’re going to love this Instant Pot chicken soup recipe, especially if you’ve ever made chicken noodle soup the old fashioned way.
Prep Time
10 mins
Cook Time
10 mins
Additional Time
10 mins
Total Time
40 mins
Servings: 6 servings
Calories: 198 kcal
Course:
Main Course , Dinner
Cuisine:
American
Ingredients
- 1 large onion diced
- 1 tablespoon olive oil
- 2 large boneless skinless chicken breasts 8 oz each
- 2 medium carrots sliced, about 1 cup
- 2 ribs celery sliced, about 1 cup
- 1 tablespoon chopped fresh parsley
- 1 bay leaf
- 6 cups chicken broth or stock
- 4 ounces egg noodles approx. 2 ½ cups dry
- salt and black pepper to taste
Instructions
- Turn the instant pot on to SAUTE. Cook onion in olive oil until softened.
- Add remaining ingredients except noodles. Select SOUP (or MANUAL), HIGH PRESSURE and change the time to 10 minutes. The instant pot will take about 10 minutes to build pressure.
- Quick release pressure. Once cooked, remove and discard bay leaf. Remove chicken breasts and shred with a fork.
- Turn Instant Pot onto SAUTE. Once broth begins to boil, add egg noodles and allow to simmer 6-8 minutes or until tender.
- Stir in chicken and season with salt and pepper to taste.
Cup of Yum
Nutrition Information
Calories
198
(10%)
Carbohydrates
17g
(6%)
Protein
19g
(38%)
Fat
5g
(8%)
Cholesterol
64mg
(21%)
Sodium
120mg
(5%)
Potassium
463mg
(13%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
3730IU
(75%)
Vitamin C
5mg
(6%)
Calcium
28mg
(3%)
Iron
0.8mg
(4%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 198
% Daily Value*
| Calories | 198 | 10% |
| Carbohydrates | 17g | 6% |
| Protein | 19g | 38% |
| Fat | 5g | 8% |
| Cholesterol | 64mg | 21% |
| Sodium | 120mg | 5% |
| Potassium | 463mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 3730IU | 75% |
| Vitamin C | 5mg | 6% |
| Calcium | 28mg | 3% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.