Instant Pot Chicken Noodle Soup

Instant Pot Chicken Noodle Soup might be just the soup you are searching for. One serving contains 488 calories, 33g of protein, and 29g of fat. This recipe serves 6. For $2.16 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 50 minutes. It is a good option if you're following a dairy free diet. If you have low sodium chicken broth, yellow onion, carrots, and a few other ingredients on hand, you can make it. This recipe from Cooking Classy has 147 fans. Overall, this recipe earns a spectacular spoonacular score of 91%. Instant Pot Chicken Noodle Soup, Instant Pot Chicken Noodle Soup, and Instant Pot Chicken Noodle Soup are very similar to this recipe.

Servings: 6

Preparation duration: 10 minutes

Cooking duration: 20 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Select the "saute" setting on the Instant Pot and let heat until the label reads "hot." Drizzle in olive oil then add in carrots, celery and onion saute 2 minutes. Add garlic and saute 1 minute longer. Add in broth, thyme, rosemary, bay leaf and season with salt and pepper to taste, then add in chicken. Press "cancel" on Instant Pot turn turn off saute mode. Cover and close lid and make sure the vent on the lid is set to "sealing" position. Select "manual" (or high pressure on other pressure cookers) and set to 10 minutes. Once time is up let the pressure come down naturally for 10 minutes then carefully use the quick release method to release any remaining pressure. Remove chicken and transfer to a cutting board. Press "cancel" on the Instant pot then press "saute." Add noodles and let cook, uncovered, until noodles are tender, about 5 - 6 minutes. Meanwhile shred chicken. Once noodles are done, stir in lemon juice, parsley and chicken, serve warm. *I prefer this soup without the skin, it's much less greasy. But the bones add flavor so don't just go for boneless thighs. To skin the thighs simply start from one corner and pull the skin off, use a knife to trim away any portion that is stuck on. Recipe source: inspired by my Slow Cooker Chicken Noodle Soup

 

Step by step:

1. Select the "saute" setting on the Instant Pot and let heat until the label reads "hot."

2. Drizzle in olive oil then add in carrots, celery and onion saute 2 minutes.

3. Add garlic and saute 1 minute longer.

4. Add in broth, thyme, rosemary, bay leaf and season with salt and pepper to taste, then add in chicken. Press "cancel" on Instant Pot turn turn off saute mode.

5. Cover and close lid and make sure the vent on the lid is set to "sealing" position.

6. Select "manual" (or high pressure on other pressure cookers) and set to 10 minutes.

7. Once time is up let the pressure come down naturally for 10 minutes then carefully use the quick release method to release any remaining pressure.

8. Remove chicken and transfer to a cutting board. Press "cancel" on the Instant pot then press "saute."

9. Add noodles and let cook, uncovered, until noodles are tender, about 5 - 6 minutes.

10. Meanwhile shred chicken. Once noodles are done, stir in lemon juice, parsley and chicken, serve warm.

11. *I prefer this soup without the skin, it's much less greasy. But the bones add flavor so don't just go for boneless thighs. To skin the thighs simply start from one corner and pull the skin off, use a knife to trim away any portion that is stuck on.

12. Recipe source: inspired by my Slow Cooker Chicken Noodle Soup

Nutrition Information:

covered percent of daily need

 

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