Instant Pot Chicken Noodle Soup Recipe
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.
Servings: 6 servings
Ingredients
- 2 tablespoons oil avocado or olive
- 1 sweet onion finely chopped
- 3 cloves garlic crushed
- 6 cups chicken broth regular sodium
- ½ teaspoon thyme dried
- ½ teaspoon rosemary dried
- ½ teaspoon oregano dried
- 1 ½ - 2 teaspoons salt to taste
- ½ teaspoon black pepper
- 1 - 1 ¼ pounds chicken breasts
- 4 carrots
peeled and cut into bite-sized pieces
- 4 stalks celery cut into bite-sized pieces
- 8 ounces rotini pasta gluten-free if needed*
- 1 cup milk cashew or almond milk
Instructions
- Set a 6-quart Instant Pot to the sauté function and add oil and onions. Sauté for 2-3 minutes. Add crushed garlic and continue sautéing for an additional minute.2 tablespoons oil, 1 sweet onion, 3 cloves garlic
- Pour in chicken broth, scraping the bottom of the pot to ensure no bits or pieces are stuck.6 cups chicken broth
- Mix in dried herbs, salt, and pepper.½ teaspoon thyme, ½ teaspoon rosemary, ½ teaspoon oregano, 1 ½ - 2 teaspoons salt, ½ teaspoon black pepper
- Submerge chicken breasts in the liquid.1 - 1 ¼ pounds chicken breasts
- Layer carrots and then celery in the pot.4 carrots, 4 stalks celery
- Close the lid, ensure the pressure release valve is sealed, and set the Instant Pot to high pressure for 10 minutes. Quick release the pressure when the timer goes off.
- Shred the chicken breasts using two forks when the soup is done cooking.
- Pour in milk and add pasta. Set Instant Pot to the sauté function and cook pasta according to package directions.8 ounces rotini pasta, 1 cup milk
- Serve chicken noodle soup with crackers or homemade croutons. Enjoy!
Notes
- Milk: Opt for dairy free if neccessary.
- Pasta: Gluten-free or regular pasta both work.
- Prep-Ahead: Soup is one of those dishes that definitely gets better with time. The flavors meld together even more perfectly if refrigerated for about 24 hours.
- Storage: Keep leftovers in the refrigerator in a glass or plastic container for up to 3-5 days.
- Freezing: Store in the freezer after following the directions above and letting the soup refrigerate for at least 8 hours. Keep the soup in a freezer-safe plastic container for up to 3-4 months.
- Reheating: Warm this dish back up in a pot on the stove over medium-low heat or in the microwave.
Nutrition
Calories: 428kcal | Carbohydrates: 37g | Protein: 43g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 2252mg | Potassium: 1151mg | Fiber: 4g | Sugar: 4g | Vitamin A: 7011IU | Vitamin C: 24mg | Calcium: 78mg | Iron: 2mg
