Instant Pot Chicken Noodle Soup
User Reviews
4.9
99 reviews
Excellent
Instant Pot Chicken Noodle Soup
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Enjoy this quick and easy Instant Pot Chicken Noodle Soup on a cold day or when you’re feeling under the weather. It’s so comforting!
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Ingredients
- 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)
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Instructions
- 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.
Equipments used:
Notes
- To make this quicker, I suggest using pre-chopped veggies or a veggie chopper.
Nutrition Information
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Serving
11/2 cups
Calories
223kcal
(11%)
Carbohydrates
13.5g
(5%)
Protein
26.5g
(53%)
Fat
6.5g
(10%)
Saturated Fat
1.5g
(8%)
Cholesterol
117mg
(39%)
Sodium
775mg
(32%)
Fiber
1.4g
(6%)
Sugar
3g
(6%)
Nutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 223 kcal
% Daily Value*
| Serving | 11/2 cups | |
| Calories | 223kcal | 11% |
| Carbohydrates | 13.5g | 5% |
| Protein | 26.5g | 53% |
| Fat | 6.5g | 10% |
| Saturated Fat | 1.5g | 8% |
| Cholesterol | 117mg | 39% |
| Sodium | 775mg | 32% |
| Fiber | 1.4g | 6% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
99 reviews
Excellent
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