Instant Pot Chicken Noodle Soup
A comforting, homemade soup with tender chicken, vibrant vegetables, and egg noodles, perfect for any occasion.
Ingredients
Vegetables
- 1 cup onion diced
- 1 cup carrots sliced
- 1 cup celery sliced
Main Ingredients
- 1 pound chicken breasts boneless, skinless
- 4 cups chicken broth low sodium recommended
- 2 cups egg noodles uncooked
Instructions
Preparation
- Sauté the onion and garlic until fragrant, about 3–4 minutes.1 cup onion
- Add chicken, carrots, celery, and broth to the pot, scraping any browned bits.1 cup onion, 1 cup carrots, 1 cup celery
- Seal the lid and cook on high pressure for 15 minutes. Quick release the steam.
- Remove the chicken, shred it, then stir in egg noodles and cook until tender, about 5 minutes.
Notes
Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.