Mom's Instant Pot Chicken Noodle Soup
Chicken Noodle Soup is a classic recipe that is full of chicken, noodles, and veggies! Perfect comfort food, made in a fraction of the time using the Instant Pot!
Servings: 8
Calories: 165kcal
Ingredients
- 2 tablespoon butter, unsalted
- 1 onion, chopped
- 2 carrots, chopped
- 1/2 cup celery, chopped
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon thyme, dried
- 1 teaspoon parsley, dried
- 1 teaspoon oregano, dried
- 4 cups chicken broth
- 1 lb chicken breasts, boneless
- 4 cups water
- 2 cups egg noodles, uncooked
Instructions
- Turn saute function on Instant Pot and add the butter.
- Once melted, add in the onions, carrots, and celery. Saute for 3 minutes.
- Sprinkle the salt, pepper, thyme, parsley, and oregano on top.
- Pour in the chicken broth. Stir to combine.
- Add the chicken breasts on top, followed by the water.
- Turn saute function off and place lid securely on top.
- Ensure valve is to sealing postion and set to "soup" setting for 7 minutes.
- Once timer goes off, allow a natural pressure release.
- Once pressure has fully released and pin drops, remove lid and shred chicken using two forks.
- Turn saute function back on and add in the pasta.
- Allow to cook for about 6 minutes, or until pasta is cooked to desired texture.
- Turn off Instant Pot and season with any additional salt/pepper desired. Serve!
Notes
*Recipe adapted from: Jo Cooks
Nutrition
Calories: 165kcal | Carbohydrates: 14g | Protein: 15g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 811mg | Potassium: 413mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2710IU | Vitamin C: 11mg | Calcium: 36mg | Iron: 1mg
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