Description
This Instant Pot Chicken Noodle Soup is a comforting and easy-to-make meal, perfect for chilly days or when you need a quick, hearty dinner. Tender bite-sized chicken breast pieces are sautéed with onions, carrots, and celery, then simmered in a flavorful chicken broth with fragrant herbs. The soup is finished with tender egg noodles that soak up all the savory goodness, creating a warm, satisfying bowl of classic comfort food in just 25 minutes.
Ingredients
Scale
Chicken and Vegetables
- 2 chicken breasts, cubed bite size (boneless and skinless)
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup baby carrots, sliced thin
- 2 stalks celery, sliced
- 1/4 onion, diced
Broth and Seasoning
- 48 ounces chicken broth
- 1/4 teaspoon basil
- 1/4 teaspoon oregano
- 2 cups egg noodles, uncooked
Instructions
- Preheat Instant Pot: Set the Instant Pot to sauté mode on low heat to begin cooking.
- Sauté chicken and onions: Add olive oil, cubed chicken breasts, and diced onions into the pot. Cook until the chicken pieces start to brown slightly and the onions become translucent, enhancing flavor.
- Add vegetables: Stir in the sliced celery and carrots, mixing well to combine all ingredients.
- Continue sautéing: Cook the mixture for an additional 5 minutes to soften the vegetables and develop the soup base.
- Turn off sauté mode: Switch the Instant Pot off to prepare for pressure cooking.
- Add broth and seasonings: Pour in the chicken broth, then add salt, pepper, basil, and oregano. Stir gently to combine.
- Pressure cook the soup: Secure the lid on the Instant Pot and ensure the valve is set to manual pressure on high. Cook for 5 minutes under pressure.
- Release pressure: When cooking time finishes and the Instant Pot beeps, carefully release the pressure slowly by slightly moving the valve, ensuring safety.
- Open the lid: Once all pressure is released and the valve drops, open the lid carefully.
- Add noodles: Stir in the uncooked egg noodles thoroughly, mixing them into the hot broth and ingredients.
- Rest with lid on: Place the lid back on the Instant Pot without turning it on, and let the soup sit for 5 minutes to allow the noodles to cook fully in the residual heat.
Notes
- Use low-sodium chicken broth if you prefer to control the salt level better.
- If you like a thicker soup, you can increase the amount of noodles or reduce broth slightly.
- The pressure cooking time is short to keep the chicken tender and the vegetables slightly crisp.
- For extra flavor, you can add minced garlic during the sauté step.
- Ensure the pressure valve is properly closed before cooking to avoid any steam leaks.
