Kitchen Fun With My 3 Sons

Instant Pot Chicken Noodle Soup

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Instant Pot Chicken Noodle Soup is just what you need on these cold winter days. Fresh carrots, celery, basil and oregano with chicken will warm your belly!

We love our Instant Pot so much. It has totally transformed how we do dinner! We’ve been making Beef Stew, Baby Back Ribs, and even a Crawfish Boil all in our Instant Pot. This chicken noodle soup recipe is one of the best things we’ve made in it.

Instant Pot Chicken Noodle Soup

This is the fastest way ever to get homemade chicken noodles in your belly. No more need for the canned stuff!

Every time I get the slightest scratchy throat or cough I start instantly craving chicken noodle soup. And for good reason! Did you know that a bowl of it can help you clear nasal congestion and it has a mild anti-inflammatory effect that can help ease cold symptoms? So cool!

Instant Pot Chicken Noodle Soup is just what you need on these cold winter days. Fresh carrots, celery, basil and oregano with chicken will warm your belly!

How To Make Instant Pot Chicken Noodle Soup

First, you will saute the chicken with oil and onions until the chicken starts to brown. Next, you’ll add the veggies and saute those as well.

Once that’s done, the broth and spices go in and the noodles are the very last addition. All in all this will be ready to eat in under half an hour. Pretty awesome, right?

This Instant Pot Chicken Noodle Soup is delicious all on it’s own, but we also have a delicious, homemade 30 minute dinner roll recipe that goes great with it.

Instant Pot Chicken Noodle Soup is just what you need on these cold winter days. Fresh carrots, celery, basil and oregano with chicken will warm your belly!

Enjoy your yummy chicken noodle soup!

INSTANT POT CHICKEN NOODLE SOUP

Ingredients

  • 2 chicken breasts cubed bite size boneless, and skinless
  • 2 Tbsp olive oil
  • 1/4 tsp salt and pepper
  • 1 cup baby carrots sliced thin
  • 2 stalks celery sliced
  • 1/4 onion diced
  • 48 oz chicken broth
  • 2 C egg noodles uncooked
  • 1/4 tsp basil
  • 1/4 tsp oregano

Instructions

  1. Set Instant Pot on saute' low.
  2. Add olive oil, chicken, and onions.
  3. Cook until the chicken gets slightly cooked on the outside while onions begin to look translucent.
  4. Add your celery and carrots.
  5. Stir to combine.
  6. Saute' for another 5 minutes.
  7. Turn the instant pot to Off.
  8. Add broth, salt, pepper, basil, and oregano.
  9. Put the lid on the instant pot.
  10. Close the valve setting to manual, pressure, high for 5 minutes.
  11. When the instant pot beeps move the pressure valve slightly to release the pressure slowly.
  12. Once the stream is released carefully lift lid.
  13. Add the egg noodles and stir to combine.
  14. Place the lid on the Instant Pot and allow to sit for 5 minutes.

 

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