Instant Pot Chicken Noodle Soup
A hearty and comforting chicken noodle soup prepared quickly in the Instant Pot using chicken, egg noodles, carrots, celery, onion, and broth.
4 Servings
Ingredients
- 2 boneless skinless chicken breasts, cut into 2-inch pieces
- 1 medium yellow onion chopped
- 1 cup carrots peeled and chopped
- 2 celery stalks chopped
- 1 teaspoon salt
- 1 teaspoon garlic powder
- ½ teaspoon ground black pepper
- 6 cups chicken broth
- 2 cups egg noodles
Instructions
Combine primary ingredients:
- In the bowl of a multi-functional pressure cooker (such as an Instant Pot), add the chicken breast pieces, chopped onion, carrots, celery, salt, garlic powder, and black pepper. Stir gently to distribute the seasonings evenly.
Add the broth and cook:
- Pour the chicken broth into the pot and stir to combine. Secure the lid and lock it in place. Select the High Pressure setting, and set the timer for 10 minutes. Allow 10–15 minutes for the pressure to build.
Release the pressure safely:
- Once the cooking cycle is complete, carefully release the pressure using the quick-release method as per manufacturer instructions. This process will take approximately 5 minutes. Remove the lid once pressure has fully released.
Cook the noodles using Sauté function:
- Select the Sauté function on the Instant Pot. Add the egg noodles to the broth, and allow them to cook for approximately 6 minutes, or until tender, stirring occasionally to prevent sticking.
Final adjustments and serve:
- Once the noodles are fully cooked, taste the soup and adjust seasoning if necessary. Serve the soup hot, garnished with fresh herbs if desired.
Notes
To make this Instant Pot Chicken Noodle Soup gluten-free, substitute the egg noodles with gluten-free pasta. Additionally, verify that the chicken broth and all seasoning blends are certified gluten-free, as some brands may include additives containing gluten.