Instant Pot Chicken Noodle Soup
A comforting and quick chicken noodle soup made in an Instant Pot, perfect for busy nights or chilly days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Soup
- Method: Pressure Cooking
- Cuisine: American
- Diet: Non-Vegetarian
Ingredients
- 1 pound chicken breast (boneless, skinless)
- 2 cups chicken broth (low-sodium recommended)
- 2 carrots, diced
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 cup egg noodles
- Fresh parsley for garnish
Instructions
- Sauté the garlic, carrots, and celery for about 3-4 minutes until softened.
- Add the chicken breast, chicken broth, thyme, salt, and pepper. Stir to combine.
- Close the lid and cook on high pressure for 10 minutes.
- Release the pressure quickly by switching the valve to venting. Open the lid when steam dissipates.
- Shred the chicken and return it to the pot.
- Add the egg noodles and cook on high pressure for an additional 5 minutes.
- Stir in the shredded chicken and adjust seasonings as needed. Serve hot with fresh parsley.
Notes
Use fresh ingredients for best flavor and texture. Don’t overcook the noodles and taste before serving to adjust the seasonings.