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.
Find it online: https://dontwastethecrumbs.com/instant-pot-chicken-noodle-soup/
