Instant Pot Chicken Noodle Soup
Homemade Instant Pot Chicken Noodle Soup is warm, comforting, and the perfect meal for cooler days. Made with fresh vegetables and blend of delicious spices.
Servings: 6 servings
Calories: 385kcal
Equipment
Ingredients
- 2 lbs chicken thighs trimmed
- 3 garlic cloves
- 1 tablespoon butter
- 1 yellow onion diced
- 3 carrots sliced
- 2 celery ribs chopped
- 1 teaspoon thyme
- ½ teaspoon rosemary
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 bay leaf
- 2 teaspoon Better Than Bouillon Roasted Chicken Base*
- 6 cups chicken broth low sodium
- 2 cups dry Amish egg noodles**
Instructions
- Set the Instant Pot to Saute and add the butter and allow it to melt.
- Add the garlic, carrots, celery, and onions. Saute until the onions are translucent.
- Press cancel.
- Add one cup of the broth and deglaze the bottom of the pot with a spoon.
- Add the trimmed chicken thighs to the pot.
- The spices are then added along with the remaining chicken broth.
- Top the pot off with a bay leaf.
- Close the lid and set to High Pressure for 10 minutes.
- Allow the pot to naturally release pressure for 10 minutes before removing the lid.
- Discard the bay leaf.
- Return the pot to Saute mode and submerge the dry egg noodles.
- Leave on saute for about 6 minutes or until the desired texture of noodles is reached.
- Stir and serve warm.
- Garnish with parsley if desired.
Notes
*To replace the Better Than Bouillon, add 3 chicken flavored bouillon cubes.
**You can substitute Amish egg noodles for any egg noodles you wish, cooking time will vary.
Always refer to your pressure cooker's manual for safety and proper use.
Nutrition
Serving: 1serving | Calories: 385kcal | Carbohydrates: 7g | Protein: 27g | Fat: 28g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 158mg | Sodium: 1227mg | Potassium: 490mg | Fiber: 1g | Sugar: 3g | Vitamin A: 5300IU | Vitamin C: 4mg | Calcium: 42mg | Iron: 1mg
