Instant Pot Chicken Noodle Soup

By Lori

4 Person

30 Minutes

273 Calories

Oh, baby, it’s getting cold outside! Warm-up with this ALL IN ONE POT Instant Pot Chicken Noodle Soup. Chicken breasts, veggies, pasta, chicken broth and about 20 minutes of work is all you need. Let’s all celebrate the cold weather with some Chicken Noodle Soup made in the blink of an eye in the bestestest (yes, that’s a word) of all best kitchen gadgets: the Instant Pot! Most recipes out there pretty much call for cooking each ingredient separately. What’s the point of using the instant pot then? Where is the advantage if I cook first chicken, then veggies, then pasta? There had to be a better way. I wanted to find the magic formula for an all in one pot Instant Pot Chicken Noodle Soup that required only the pot itself, a chopping board, a knife, and a wooden spatula to get dirty. You need to chop the veggies super small. Fry the onion and garlic. Then stir fry the cubed chicken just a little bit until it’s mostly white from the outside but still raw in the middle. Then add all other ingredients, lid on, high pressure cooking for 5 minutes, quick pressure release, add peas, finished. Yes, it’s that easy!

Ingredients

parsley
Pepper
sea salt
1 cup cooked frozen peas
8 cups chicken broth (about 2 liters, preferably at room temperature, take out of fridge 30 minutes before cooking)
7 oz. fussili (200 g)
1 cup diced celery (about 3 stalks)
1 cup diced carrots (about 2 medium)
2 large cubed chicken breasts (preferably at room temperature, take out of fridge 30 minutes before cooking)
2 cloves garlic
1 cup chopped onion (about 1 medium)

Method

01

Preheat instant pot by pressing "sauté" and adjust to high heat.
02

While preheating instant pot, peel and chop onion and peel and crush the garlic. Peel and dice carrot, wash and dice celery and cube chicken.
03

Once Instant Pot beeps and shows "hot" on display, add a splash of oil and chopped onions. Stir fry until starting to brown. Move around often. Then add garlic and chicken and stir fry until chicken starts to get white from all sides.
04

Add diced carrots and celery, pasta, chicken broth, some salt, and pepper (depending on how seasoned your broth is), add the lid, move venting knob to "SEALING" and press "cancel", then "manual" and adjust pressure to high pressure and time to 5 minutes.
05

Instant Pot will need anywhere from 7-15 minutes to come to pressure depending on the temperature of broth. I recommend using broth at room temperature to reduce the time of instant pot to come to pressure, it works perfectly fine with cold broth though, too.
06

Once 5-minute high-pressure cooking is over, instant pot beeps. Release pressure by turning venting know to "venting". Wait for all pressure to be released and the pin drops.
07

Open the instant pot and add cooked frozen peas. Try the broth and season with additional salt and pepper if necessary.
08

Serve immediately with some freshly chopped parsley sprinkled on top.

Related Tags

Chicken Recipes

Chicken Soup Recipes

Chicken Noodle Soup Recipes

Instant Pot Chicken Noodle Soup

4.3

( By Lori )

01 Information

Grade easy
Serving 4 servings
Calorie 273 Kcal
Prep Time 20 Mins
Cook Time 10 Mins
Total Time 30 Mins

02 Ingredients

parsley

Pepper

sea salt

1 cup cooked frozen peas

8 cups chicken broth (about 2 liters, preferably at room temperature, take out of fridge 30 minutes before cooking)

7 oz. fussili (200 g)

1 cup diced celery (about 3 stalks)

1 cup diced carrots (about 2 medium)

2 large cubed chicken breasts (preferably at room temperature, take out of fridge 30 minutes before cooking)

2 cloves garlic

1 cup chopped onion (about 1 medium)

03 Method

Step 1

Preheat instant pot by pressing "sauté" and adjust to high heat.

Step 2

While preheating instant pot, peel and chop onion and peel and crush the garlic. Peel and dice carrot, wash and dice celery and cube chicken.

Step 3

Once Instant Pot beeps and shows "hot" on display, add a splash of oil and chopped onions. Stir fry until starting to brown. Move around often. Then add garlic and chicken and stir fry until chicken starts to get white from all sides.

Step 4

Add diced carrots and celery, pasta, chicken broth, some salt, and pepper (depending on how seasoned your broth is), add the lid, move venting knob to "SEALING" and press "cancel", then "manual" and adjust pressure to high pressure and time to 5 minutes.

Step 5

Instant Pot will need anywhere from 7-15 minutes to come to pressure depending on the temperature of broth. I recommend using broth at room temperature to reduce the time of instant pot to come to pressure, it works perfectly fine with cold broth though, too.

Step 6

Once 5-minute high-pressure cooking is over, instant pot beeps. Release pressure by turning venting know to "venting". Wait for all pressure to be released and the pin drops.

Step 7

Open the instant pot and add cooked frozen peas. Try the broth and season with additional salt and pepper if necessary.

Step 8

Serve immediately with some freshly chopped parsley sprinkled on top.

04 Author