Instantpot Chicken Noodle Soup
There's nothing quite like a steaming bowl of chicken noodle soup to warm your heart and soul! This is my simple and go-to Instant Pot Chicken Noodle Soup — perfect for those busy days when you need a comforting meal in a hurry!
Servings 4 servings
Ingredients
- 1 tablespoon olive oil
- 3 cloves garlic minced
- 1 yellow onion diced
- 8 cups chicken broth
- 3 stalks celery chopped
- 2 bay leaves
- 1 tablespoon fresh parsley
- 1 lb chicken breast
- 8 oz egg noodles
- sea salt and pepper
Instructions
- On your instantpot, turn on sauté mode. add oil, garlic and onions to cook until softened. Add in broth, carrots, celery, bay leaves, parsley and chicken breast. Stir to mix up ingredients, then cover with lid making sure the nozzle is on sealing.
- Cook on soup mode high pressure for 10 minutes. When done, release to venting. Allow all pressure to release, then open lid and remove bay leaves. Take out chicken and turn to sauté mode again.
- Shred chicken, then place back in. When soup is at a light simmer, add in egg noodles to cook for another 6-7 minutes until noodles are cooked. Serve warm!