Soups · No. 32
Instant Pot Chicken Noodle Soup
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!
Serves 4Total time 50 min223 calories per servingAmericanDinner
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
Method
- 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.
Notes
- From the family list: about 50 min, ~223 cal. Mild, great for kids and sick days.
- Recipe notes from the site:
- To make this quicker, I suggest using pre-chopped veggies or a veggie chopper.
- Times from the recipe page: prep 15 min, cook 35 min, total 50 min.
- 223 calories per serving, from the recipe page (yield as listed: 4 Servings).
- Recipe and photo from Skinnytaste (skinnytaste.com), by Gina Homolka. Saved for personal use.