Instant Pot Chicken Noodle Soup



This recipe for Instant Pot Chicken Noodle Soup is fast and easy to make. No need to cook the chicken ahead of time, just add it straight to your pressure cooker along with the veggies and broth. We love making this recipe on a cold day or when we have a sick one in the house. 

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This recipe for Instant Pot Chicken Noodle Soup is fast and easy to make. No need to cook the chicken ahead of time, just add it straight to your pressure cooker along with the veggies and broth. We love making this recipe on a cold day or when we have a sick one in the house. 

Instant Pot Chicken Noodle Soup

Chicken noodle soup is one of those foods that is underrated. It’s just so unassuming and basic that I often forget about how good a bowl of chicken noodle soup tastes on a cold day.

If you’re not wanting to go to all the effort of making your own chicken stock or cooking an entire chicken then I have a recipe for you. This is an easy recipe that a college student could make (or anyone for that matter). Plus it tastes great. My family ate the entire batch of this last night!

A few recipe notes…

  1. Onion–so guess what? I found something really awesome for people who don’t like to cut up an onion. It’s basically ice cubes of sauteed onions. Look in the frozen section at your grocery store. I found mine at Walmart.pop and cook sauteed glazed onionsThis is perfect if you’re short on time. I used a couple of these in my soup last night to get things going faster. Of course, you can also start this soup by dicing up an onion and sauteeing it in a little oil.
  2. Chicken–for chicken soup I like to use a mix of boneless skinless chicken thighs and breasts. I really enjoy the combination of dark and white meat. You can also just use one or the other.
  3. Better than Bouillon Chicken Base–this is the basis for the broth of this soup. It tastes amazing and I really have no other substitutions besides using a carton of chicken broth. I find Better than Bouillon* to be incredibly convenient. I buy mine in bulk at Costco.
  4. Noodles–traditionally egg noodles are used in chicken noodle soup but you can also use any other type of pasta that suits your fancy. I’ve used radiatore and rotini before.

Pin this recipe for later!

This recipe for Instant Pot Chicken Noodle Soup is fast and easy to make. No need to cook the chicken ahead of time, just add it straight to your pressure cooker along with the veggies and broth. We love making this recipe on a cold day or when we have a sick one in the house. 

More soup recipes you’ll love

Instant Pot Tortellini Soup with Chicken Sausage, Spinach and Mushrooms

Instant Pot Tomato Basil Parmesan Soup

Instant Pot Broccoli Cheddar Soup

Pin this recipe for later!

This recipe for Instant Pot Chicken Noodle Soup is fast and easy to make. No need to cook the chicken ahead of time, just add it straight to your pressure cooker along with the veggies and broth. We love making this recipe on a cold day or when we have a sick one in the house. 

What Pressure Cooker Did You Use?

For Instant Pot Chicken Noodle Soup I used my 6 quart Instant Pot Duo 60 7 in 1*. I love this Instant Pot because it has the yogurt making function which I use almost weekly.  It has two pressure settings (high and low), and there are also little slots in the handles so that you can rest the lid there instead of putting it down on your counter-top.

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Instant Pot Chicken Noodle Soup


Description

This recipe for Instant Pot Chicken Noodle Soup is fast and easy to make. No need to cook the chicken ahead of time, just add it straight to your pressure cooker along with the veggies and broth. We love making this recipe on a cold day or when we have a sick one in the house. 


Ingredients

  • 1 yellow onion, diced (or 3 cubes of Pop and Cook Sauteed Glazed Onions)
  • 2 tsp olive oil
  • 8 cups water 
  • 3 Tbsp Better than Bouillon Chicken Base
  • 2 large carrots, sliced into rounds
  • 3 celery ribs, sliced
  • 1 1/2 tsp dried basil
  • 1 1/2 tsp dried oregano
  • 1 bay leaf
  • 1 1/2 pounds uncooked boneless, skinless chicken breasts and thighs, cut into small bite-size pieces
  • 8 ounces dry egg noodles (or other pasta of your choice)

Instructions

  1. Turn your Instant Pot to the saute function (“more”) and wait for it to heat up. When it says HOT on the display add in the oil. Let the oil heat for one minute. Then add in the onion. Saute for 4-5 minutes. (If you’re using the pop and cook sauteed onions then just eliminate this step and add the cubes straight to the pot).
  2. Add in the water, Better than Bouillon, carrots, celery, basil, oregano, bay leaf and chicken.
  3. Cover the pot and secure the lid. Make sure valve is on “sealing.” Set the manual button (or pressure cook button) to 5 minutes on high pressure.
  4. When the cook time ends let the pressure release naturally for 5 minutes and then finish by moving the valve to “venting.”
  5. Remove the lid. Discard the bay leaf. Turn the Instant Pot back to the saute setting and add in the uncooked noodles. Let them cook until they reach your desired level of doneness. About 5-8 minutes. Alternatively, you can cook the noodles according to the package directions on the stove top while your soup is cooking in the pressure cooker. Then drain the noodles and add them to the pressure cooker.
  6. Ladle soup into bowls and enjoy!

Notes

I used my 6 quart Instant Pot Duo 60 7 in 1*.

Chicken–for chicken soup I like to use a mix of boneless skinless chicken thighs and breasts. I really enjoy the combination of dark and white meat. You can also just use one or the other.

Better than Bouillon Chicken Base–this is the basis for the broth of this soup. It tastes amazing and I really have no other substitutions besides using a carton of chicken broth. I find Better than Bouillon* to be incredibly convenient. I buy mine in bulk at Costco. If you want to use chicken broth instead eliminate the water and the better than bouillon and just pour in 8 cups of high quality chicken broth.

Noodles–traditionally egg noodles are used in chicken noodle soup but you can also use any other type of pasta that suits your fancy. I’ve used radiatore and rotini before.

Nutrition

  • Serving Size: 1 1/4 cup
  • Calories: 197
  • Sugar: 1 gram
  • Sodium: 1007 mg
  • Fat: 8 grams
  • Carbohydrates: 10 grams
  • Protein: 22 grams

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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.




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