This instant pot chicken noodle soup is easy to make with chicken breasts, egg noodles, and simple veggies for the most amazing comfort food ever!
Preparation Time
15 mins
Cooking Time
25 mins
Total Time
40 mins
Calories
188 Calories
Recipe Instructions
Step 1
Combine chicken, onion, carrots, celery, salt, garlic powder, and pepper in a multi-functional pressure cooker (such as Instant Pot). Pour chicken broth into the pot; stir well. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
Step 2
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Select Sauté function. Add egg noodles, and simmer until tender, about 6 minutes.
Ingredients
1 teaspoon salt
1 onion, chopped
1 teaspoon garlic powder
2 stalks celery, chopped
1 cup chopped carrots
6 cups chicken broth
2 cups egg noodles
2 boneless chicken breasts, cut into 2-inch pieces
