Homemade 15-Minute Instant Pot Chicken Noodle Soup
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 1x
Scale
Ingredients
- 1 large onion, chopped
- 2 garlic cloves, minced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 1 pound skinless, boneless, chicken breasts
- 1 bay leaf
- 1 tsp dried basil
- 1 tsp dried oregano, crushed
- 5 cups chicken broth or stock
- 4 oz dried thin egg noodles
- 4 tbsp chopped fresh parsley or cilantro
- salt, black pepper to taste
Instructions
- Press the SAUTE button on the Instant pot and let stand until screen reads “HOT”.
- Add the olive oil.
- Add the onion, carrots and celery and cook for 1-2 minutes.
- Add the garlic and cook for 30 seconds.
- Press the CANCEL button.
- Add the chicken, dried basil, oregano, bay leaf and chicken broth.
- Stir to combine.
- Close and seal the Instant pot.
- Turn the venting knob to SEALING.
- Press PRESSURE COOK button and check to make sure the pressure level shows as “High” in the display.
- Adjust the timer to 8 minutes.
- When finished cooking, quick-release pressure according to manufacturer’s directions.
- Open the lid and remove the chicken from the pot.
- Discard the bay leaf.
- Shred the chicken with 2 forks.
- Add the chicken back into the Instant Pot.
- Stir in the chopped parsley.
- Press the SAUTE button on the Instant pot and bring the soup to a boil.
- Add the noodles and cook until al dente.
- Season to taste with salt and black pepper.
- Serve warm.
Find it online: https://misswish.com/easy-instant-pot-chicken-noodle-soup