Instant Pot Chicken Noodle Soup
Make this quick & easy Instant Pot Chicken Noodle Soup using chicken breast, thighs, or legs, even frozen! Set the timer for 30 minutes and dinner is done!
- Prep Time: 30 mins
- Cook Time: 30 mins
- Total Time: 1 hour
- Yield: 4-8 servings 1x
- Category: Main meals
- Method: Instant Pot
- Cuisine: American
Ingredients
Scale
- 1 cup diced carrots (about 2 large carrots)
- 1 cup diced celery (about 2 celery ribs)
- 1 cup diced onions (about 1 onion)
- 8 cups chicken stock (here’s how to make slow cooker chicken stock)
- 3 tsp finely diced garlic (about 3 cloves)
- 1 Tbsp Italian seasoning
- 2 bay leaves
- 1 Tbsp salt
- 1 tsp pepper
- 4 oz noodles (I used whole wheat spaghetti)
- ½ lb chicken, raw (I used chicken breast) OR 2 cups cooked shredded chicken
Instructions
- Place all the ingredients through the pepper in the Instant Pot (I have this one). Add the noodles, breaking them into smaller pieces if necessary. (I broke spaghetti into quarters.)
- If you’re using raw chicken, add it to the Instant Pot.
- Close and lock the lid and of the Instant Pot. Press the [soup] function, adjust the pressure to medium and set the timer to 30 minutes.
- The Instant Pot will take about 20-30 minutes to come to pressure before the timer will start.
- Once the timer goes off, use the Quick Pressure Released to release the steam. If you’re using shredded chicken, stir it into the hot soup at this time.
Keywords: Instant pot chicken noodle soup
Find it online: https://dontwastethecrumbs.com/instant-pot-chicken-noodle-soup/