Best Instant Pot Chicken Noodle Soup
Hearty veggies, and tender chicken thighs will warm you from the inside out. Comfort food that cooks up quick!
Servings 4 Servings
Calories 279kcal
Ingredients
- 2 Pounds Boneless Skinless Chicken Thighs About 6-8 Thighs
- 2 Tablespoons Olive Oil
- Salt/Pepper to taste
- 1 Cup Baby Carrots thinly sliced
- 2 Stalks Celery Sliced
- 1 Onion Diced
- 2 Cloves Garlic
- 1 Tablespoon Worcestershire Sauce
- 6 Cups Water
- 2 Tablespoons Better Than Bouillon Chicken Base
- 2 Cups Egg Noodles Uncooked
- 1 Teaspoon Basil Dried
- 1 Teaspoon Thyme Dried
Instructions
- Set Instant Pot to saute mode. Heat olive oil. Season chicken with salt and pepper and sear on both sites for 2-3 minutes each. Set aside.
- Add onion, carrots, and celery. Cook until veggies are softened (about 5-7 minutes). Add garlic and cook 1 more minute.
- Combine hot water with Better Than Bouillon until dissolved. Pour into pot and scrape the bottom.
- Stir in basil, oregano, and salt/pepper.
- Put the lid on the instant pot and close the pressure valve. Cook on manual high pressure for 7 minutes.
- Do a quick release of pressure. Remove chicken from pot and shred and discard bones.
- Stir in egg noodles. Place lid on instant pot, and allow to sit for 5 minutes.
Nutrition
Calories: 279kcal | Carbohydrates: 23g | Protein: 22g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 52mg | Sodium: 213mg | Potassium: 715mg | Fiber: 2g | Sugar: 3g | Vitamin A: 4520IU | Vitamin C: 4.1mg | Calcium: 48mg | Iron: 1.7mg