Instant Pot Chicken Noodle Soup
Instant Pot Chicken Noodle Soup: Hearty veggies, and tender chicken will warm you from the inside out. Comfort food that cooks up quick!
- 2 Boneless Skinless Chicken Breasts, Cubed
- 2 Tablespoons Olive Oil
- Salt/Pepper, to taste
- 1 Cup Baby Carrots, thinly sliced
- 2 Stalks Celery, Sliced
- 1 Onion, Diced
- 48 Ounces Low Sodium Chicken Broth
- 2 Cups Egg Noodles, Uncooked
- 1/4 teaspoon Basil, Dried
- 1/4 teaspoon Oregano, Dried
Set Instant Pot
to saute mode. Heat olive oil.
Once hot, add chicken, onion, carrots, and celery. Cook until chicken is browned on all sides and veggies are softened (about 5-7 minutes).
Add broth, basil, oregano, and salt/pepper to taste.
Put the lid on the instant pot and close the pressure valve. Cook on manual high pressure for 5 minutes.
Do a quick release of pressure.
Stir in egg noodles. Place lid on instant pot, and allow to sit for 5 minutes.
Calories: 279kcal, Carbohydrates: 23g, Protein: 22g, Fat: 11g, Saturated Fat: 2g, Cholesterol: 52mg, Sodium: 213mg, Potassium: 715mg, Fiber: 2g, Sugar: 3g, Vitamin A: 90.4%, Vitamin C: 5%, Calcium: 4.8%, Iron: 9.3%