Instant Pot Chicken Noodle Soup
You are going to love this Instant Pot Chicken Noodle Soup Recipe. It is the best chicken noodle soup recipe! Easy Chicken Noodle Soup Instant Pot Recipe.
Servings: 6
Cost: $11.05, $1.84 per Serving
Ingredients
- 2 boneless skinless chicken breasts
- ½ onion finely chopped
- 3 stalks celery chopped
- 3 carrots chopped
- ¼ tsp ground thyme
- 1 tsp minced garlic
- ½ tsp pepper
- 1 tsp salt
- ¼ cup flour
- 4 cups water
- 4 cups chicken broth (1 carton)
- 16 oz. Frozen Noodles (we used Reames but any will work great)
Instructions
- Place the chicken, onion, celery and carrots into an Instant Pot or electric pressure cooker.
- Add the thyme, garlic, pepper and salt.
- In a mixing bowl or large measuring cup, whisk together the water and flour until smooth.
- Pour the flour mixture into the Instant Pot.
- Add the chicken broth and stir gently to combine all the ingredients.
- Secure the lid and set the pressure cooker to High Pressure for 25 minutes.
- When the cooking time is complete, carefully perform a quick release.
- Remove the chicken breasts and shred them using two forks. Return the shredded chicken to the Instant Pot.
- Stir in the frozen egg noodles.
- Secure the lid again and cook on High Pressure for 5 minutes.
- Immediately perform a quick release when the cooking cycle ends to prevent the noodles from overcooking.
- Stir well, serve warm, and enjoy.
Video
Notes
You can also make this with frozen chicken breast. When using frozen chicken, increase the initial cook time to 30 minutes with a quick release.
Also, regular egg noodles can be used instead of the frozen noodles in this recipe. If using regular noodles, cook them on high pressure for 3 minutes with a quick release once they have been added.
Nutrition
Calories: 317kcal | Carbohydrates: 52g | Protein: 18g | Fat: 4g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 1064mg | Potassium: 438mg | Fiber: 3g | Sugar: 4g | Vitamin A: 5202IU | Vitamin C: 15mg | Calcium: 40mg | Iron: 1mg
