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Instant Pot Chicken Noodle Soup
Are you looking for a warm and comforting dinner? Or maybe a nourishing meal to help you feel better during cold season? This Instant Pot Chicken Noodle Soup is quick and easy and better than anything from a can!
Course Soup
Cuisine American
Prep Time 10 minutes minutes
Cook Time 20 minutes minutes
pressure 15 minutes minutes
Total Time 30 minutes minutes
Servings 6
Calories 207 kcal
1 pound boneless skinless chicken breast 4 oz baby carrots peeled and finely diced 5 cups chicken broth 1 teaspoon herb and garlic seasoning 5 oz extra wide Amish style egg noodles
Add chicken, carrots, broth and seasoning to pressure cooker
Cover, seal and set to high pressure for 12 minutes
Allow 5 minute natural pressure release then release remaining pressure
Remove and shred chicken and return to Instant Pot
Switch pot to sauté and add egg noodles
Boil for 8 minutes or until tender
Feel free to sub gluten-free egg noodles for regular
Add extra chopped veggies like celery and onions if desired
Leftover soup can be stored in fridge up to 3 days or freezer up to 3 months. Be sure to seal tightly and remove excess air.
Calories: 207 kcal | Carbohydrates: 22 g | Protein: 21 g | Fat: 4 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Trans Fat: 1 g | Cholesterol: 68 mg | Sodium: 810 mg | Potassium: 546 mg | Fiber: 2 g | Sugar: 1 g | Vitamin A: 105 IU | Vitamin C: 16 mg | Calcium: 37 mg | Iron: 2 mg