5.0 from 9 votes
Instant Pot Chicken Noodle Soup Recipe
Instant Pot Chicken Noodle Soup is a modern twist of the traditional Fall and Winter favorite that is guaranteed to make you feel warm and snuggly. This recipe takes half the time to cook up chicken, noodles, herbs, and veggies in your pressure cooker as the stovetop version.
Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 6 servings
Calories: 428 kcal
Course:
Soup , Dinner
Cuisine:
American
Ingredients
- 2 tablespoons oil avocado or olive
- 1 sweet onion finely chopped
- 3 cloves garlic crushed
- 6 cups chicken broth regular sodium
- ½ teaspoon thyme dried
- ½ teaspoon rosemary dried
- ½ teaspoon oregano dried
- 1 ½ - 2 teaspoons salt to taste
- ½ teaspoon black pepper
- 1 - 1 ¼ pounds chicken breasts
- 4 carrots peeled and cut into bite-sized pieces
- 4 talks celery cut into bite-sized pieces
- 8 ounces rotini pasta gluten-free if needed*
- 1 cup milk cashew or almond milk
Instructions
- Set a 6-quart Instant Pot to the sauté function and add oil and onions. Sauté for 2-3 minutes. Add crushed garlic and continue sautéing for an additional minute.
- Pour in chicken broth, scraping the bottom of the pot to ensure no bits or pieces are stuck.
- Mix in dried herbs, salt, and pepper.
- Submerge chicken breasts in the liquid.
- Layer carrots and then celery in the pot.
- Close the lid, ensure the pressure release valve is sealed, and set the Instant Pot to high pressure for 10 minutes. Quick release the pressure when the timer goes off.
- Shred the chicken breasts using two forks when the soup is done cooking.
- Pour in milk and add pasta. Set Instant Pot to the sauté function and cook pasta according to package directions.
- Serve chicken noodle soup with crackers or homemade croutons. Enjoy!
Cup of Yum
Notes
- Milk: Opt for dairy free if neccessary.
- Pasta: Gluten-free or regular pasta both work.
- Prep-Ahead: Soup is one of those dishes that definitely gets better with time. The flavors meld together even more perfectly if refrigerated for about 24 hours.
- Storage: Keep leftovers in the refrigerator in a glass or plastic container for up to 3-5 days.
- Freezing: Store in the freezer after following the directions above and letting the soup refrigerate for at least 8 hours. Keep the soup in a freezer-safe plastic container for up to 3-4 months.
- Reheating: Warm this dish back up in a pot on the stove over medium-low heat or in the microwave.
Nutrition Information
Calories
428kcal
(21%)
Carbohydrates
37g
(12%)
Protein
43g
(86%)
Fat
11g
(17%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
109mg
(36%)
Sodium
2252mg
(94%)
Potassium
1151mg
(33%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Vitamin A
7011IU
(140%)
Vitamin C
24mg
(27%)
Calcium
78mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 428
% Daily Value*
| Calories | 428kcal | 21% |
| Carbohydrates | 37g | 12% |
| Protein | 43g | 86% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 109mg | 36% |
| Sodium | 2252mg | 94% |
| Potassium | 1151mg | 24% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 7011IU | 140% |
| Vitamin C | 24mg | 27% |
| Calcium | 78mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.