Instant Pot Chicken Noodle Soup (Print-Friendly Version)
Classic chicken noodle with carrots and celery, ready fast in the Instant Pot for cozy, hearty dinners.
# Ingredients You'll Need:
→ Main ingredients
01 -
2 boneless, skinless chicken breasts, cut into bite-sized cubes
02 -
2 tablespoons olive oil
03 -
1 cup baby carrots, thinly sliced
04 -
2 celery stalks, sliced
05 -
1/4 onion, diced
06 -
1.4 litres chicken broth
07 -
2 cups dry egg noodles
→ Seasonings
08 -
1/4 teaspoon salt
09 -
1/4 teaspoon black pepper
10 -
1/4 teaspoon dried basil
11 -
1/4 teaspoon dried oregano
# How to Make It:
01 -
Set the Instant Pot to the sauté function on low. Add olive oil, chicken, and diced onions to the pot. Cook, stirring occasionally, until the chicken begins to turn opaque and onions become translucent.
02 -
Incorporate the sliced celery and carrots. Stir to mix and continue sautéing for an additional 5 minutes.
03 -
Turn off the sauté function. Pour in chicken broth, then add salt, black pepper, dried basil, and dried oregano. Stir thoroughly to combine all ingredients.
04 -
Secure the lid on the Instant Pot and ensure the valve is set to sealing. Select manual pressure cooking on high for 5 minutes.
05 -
Once cooking is complete, carefully move the pressure valve to slowly release the steam. After the pressure releases fully, remove the lid with caution.
06 -
Add uncooked egg noodles to the hot soup and stir to incorporate. Replace the lid and allow the soup to sit for 5 minutes; the residual heat will cook the noodles to perfection.
# Extra Information:
01 -
For balanced texture, cut vegetables and chicken in uniform sizes to ensure even cooking.