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Instant Pot Chicken Noodle Soup
Course
Soup
Cuisine
American
Keyword
chicken breasts, Chicken Noodle Soup, egg noodles
Prep Time
5
minutes
minutes
Cook Time
5
minutes
minutes
Total Time
10
minutes
minutes
Servings
5
Calories
239
kcal
Author
Corrie
Ingredients
2
chicken breasts cubed
bite size, boneless skinless
2
tablespoon
olive oil
¼
teaspoon
salt
2
carrots
thinly sliced
2
stalks
celery
sliced
¼
onion
diced
48
ounce
chicken broth
2
cups
egg noodles
uncooked
¼
teaspoon
basil
¼
teaspoon
oregano
Instructions
Turn on the instant pot and select sauté on low.
Add olive oil, chicken, celery, onions and carrots.
Cook until chicken is no longer pink.
Turn off the instant pot and add broth, noodles, salt.
Close the lid of the instant pot.
Set the instant pot to “Manual” at high pressure for 3 minutes, release the pressure naturally through steam vent.
Open the lid of the instant pot.
Serve and enjoy.
Nutrition
Calories:
239
kcal