Description
This Instant Pot Chicken Noodle Soup delivers the classic comfort of a slow-simmered meal in a fraction of the time. By utilizing high-pressure cooking, the chicken remains incredibly succulent while aromatic vegetables infuse the broth with deep, savory flavor. The result is a healthy, restaurant-quality meal that is perfect for busy weeknights, ensuring tender poultry and perfectly al dente noodles every single time.
Ingredients
1.5 lbs boneless skinless chicken breasts
3 medium carrots, diced
3 stalks celery, sliced
1 medium yellow onion, finely chopped
4 cloves garlic, minced
6 cups low-sodium chicken broth
8 oz extra wide egg noodles
1 tsp fresh thyme
1 tbsp olive oil
Instructions
Select the Sauté function on your Instant Pot and heat the olive oil.
Sauté the onions, carrots, and celery until they begin to soften.
Stir in the garlic and cook for thirty seconds until fragrant.
Place the chicken breasts on top of the sautéed vegetable mixture.
Pour the chicken broth over the ingredients and add the fresh thyme.
Seal the lid and cook on high pressure for 10 minutes, followed by a 10-minute natural pressure release.
Remove the chicken breasts, shred them with two forks, and return the meat to the pot.
Cook the egg noodles separately in a pot of boiling water until al dente, drain, and stir them into the soup before serving.
Notes
Cooking the noodles separately is the key to preventing them from absorbing too much broth and becoming mushy. Store leftover soup and noodles in separate containers in the refrigerator for up to 3 days to maintain the best texture.
- Prep Time: 15
- Cook Time: 25
- Category: Dinner
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 3g
- Sodium: 650mg
- Fat: 6g
- Saturated Fat: 1g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 65mg