Instant Pot Chicken Noodle Soup is a modern twist of the traditional Fall and Winter favorite that is guaranteed to make you feel warm and snuggly. This recipe takes half the time to cook up chicken, noodles, herbs, and veggies in your pressure cooker as the stovetop version.
Olive Oil | Onion | Garlic Chicken Broth | Dried Thyme Dried Rosemary | Dried Oregano Salt | Black Pepper Chicken | Carrots | Celery Rotini Pasta | Milk
Sauté onions in your instant pot for 2-3 minutes. Add the garlic and sauté for another minute. Pour in the chicken broth. Mix in the herbs, pepper, and salt.
Submerge the chicken breasts completely. Add the carrots and celery to the pot. Close lid and the pressure release valve and set pressure to high for 10 minutes. Release the pressure after the 10 minutes.
Shred the chicken breast when soup is done. Add the milk and pasta and set the instant pot to sauté and cook the pasta. Serve with croutons or crackers.