Description
This Instant Pot Chicken Noodle Soup recipe delivers a rich, clear broth packed with tender chicken, sweet carrots, crisp celery, and perfectly cooked egg noodles. Ready in just 20 minutes, it’s an easy weeknight dinner that combines comfort and nutrition. The pressure cooker locks in flavor, while simple steps keep the process stress‑free. Ideal for busy families, the soup freezes well and reheats beautifully, making it a versatile staple for any pantry. Perfect for you need warm comfort extras
Ingredients
Scale
- 1 lb chicken breast, diced
- 4 cups chicken broth
- 2 cups egg noodles
- 1 cup carrots, sliced
- 1 cup celery, sliced
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tsp thyme
- 1 tsp parsley
- Salt and pepper to taste
Instructions
- Set Instant Pot to sauté, add oil, and cook onion, garlic, carrots, celery until softened.
- Add chicken, thyme, parsley, salt, pepper; stir.
- Pour in chicken broth and add noodles.
- Seal lid, set to high pressure for 8 minutes.
- Quick release, stir, adjust seasoning, serve.
Notes
- For a richer broth
- use bone‑in chicken and shred after cooking. Adjust vegetables to taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 6 servings
- Calories: 250
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 70 mg
Keywords: Instant Pot Chicken Noodle Soup, instant pot chicken soup, chicken noodle soup recipe, easy soup recipe, pressure cooker soup, quick chicken soup, comforting chicken soup, homemade chicken noodle soup, healthy chicken soup