Instant Pot Chicken Noodle Soup Recipe
This Instant Pot chicken noodle soup recipe is a family favorite for sick days or anytime it's cold outside. You will love it because it cooks quickly, tastes great, and is freezer friendly!
Servings: 6 servings
Calories: 227kcal
Equipment
Ingredients
- 6 cups chicken stock
- 2 boneless skinless chicken breasts
- 3 carrots sliced
- 2 celery stalks sliced
- 1 tablespoon onion powder
- 1/4 teaspoon garlic powder
- 1/8 teaspoon black pepper
- 1 1/2 teaspoon salt
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried parsley
- 1 bay leaf
- 8 ounces bow tie pasta
Instructions
- Combine chicken stock, chicken, carrots, celery, onion powder, garlic powder, black pepper, salt, oregano, parsley, and bay leaf in Instant Pot.
- Close lid and set pressure release to sealing.
- Press manual or pressure cook button and set to 30 minutes.
- Quick Release Pressure and remove lid.
- Remove chicken and shred with two forks. Return chicken to pot.
- Remove bay leaf and discard.
- Press sauté button and bring chicken noodle soup to a boil.
- Pour in pasta and let boil 5 minutes.
- Remove from heat and serve.
Notes
Cut the cook time down to 15 minutes if using fresh or thawed chicken breast.
Nutrition
Serving: 1g | Calories: 227kcal | Carbohydrates: 24g | Protein: 21g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Cholesterol: 41mg | Sodium: 928mg | Fiber: 2g | Sugar: 5g