CHICKEN SOUP INSTANT POT RECIPES

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CHICKEN NOODLE SOUP – INSTANT POT RECIPES



Chicken Noodle Soup – Instant Pot Recipes image

Our recipe for Instant Pot® Chicken Noodle Soup makes preparing a delicious, homey soup even easier than picking up take-out. You just need 5 ingredients and this warm, comforting soup is ready in about 30 minutes. Chicken, veggies and noodles cook together in the flavorful chicken broth in the Instant Pot®. Now you can have comfort food in no time with this easy chicken soup recipe!

Provided by Campbell's®

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 5

1/2 lbs boneless (skinless chicken breasts)
1 carrot (peeled and chopped (about 1/2 cup))
1 stalk celery (sliced (about 1/2 cup))
2 oz uncooked extrawide egg noodles (about 1 cup dry)
4 cups Swanson® Chicken Broth

Steps:

  • Season the chicken with salt and pepper. Add the carrot, celery, chicken, noodles and broth to a 6 quart Instant Pot®.
  • Lock the lid and close the pressure release valve. Pressure cook on High pressure, setting the timer to 5 minutes (timer will begin counting down once pressure is reached- it takes about 15 minutes). When done, press Cancel and use the quick release method to release the pressure.
  • Remove the chicken from the pot. Shred the chicken and return to the pot. Season to taste.

INSTANT POT CHICKEN NOODLE SOUP - HOW TO MAKE INSTANT PO…



Instant Pot Chicken Noodle Soup - How to Make Instant Po… image

Like every other Instant Pot soup recipe you love, this extra-cozy chicken noodle soup is mostly hands-off and loaded with flavor.

Provided by Lauren Miyashiro; Recipe by Kellie Kelley

Categories     comfort food    dinner    lunch    main dish    soup

Total Time 1 hours

Prep Time 10 minutes

Cook Time 0S

Yield 4-6 servings

Number Of Ingredients 14

2 tbsp. butter
1 large onion, chopped
3 carrots, cut into 1-inch pieces
2 celery stalks, cut into 1-inch pieces
3 garlic cloves, chopped
1 tbsp. chopped fresh thyme leaves
1 tbsp. chopped fresh oregano
1 1/2 tsp. kosher salt
1/2 tsp. ground black pepper
1 bay leaf
2 lb. boneless skinless chicken breasts
4 c. chicken stock
6 oz. extra-wide egg noodles
Chopped fresh parsley, optional

Steps:

  • Add the butter to the liner of a 6- or 8-quart Instant Pot and set to SAUTE. Add onion, carrots, and celery to the pot and cook, stirring, for 3 minutes. Add the garlic, thyme, oregano, salt and pepper and cook 1 more minute. Add the bay leaf, chicken, stock, and 2 cups of water.
  • Cover the Instant Pot with the lid and lock into place. Seal the steam release handle. Select HIGH PRESSURE and set the timer for 10 minutes. When the timer is up, let rest for 10 minutes, then manually release the pressure (unseal the steam release handle). Unlock and remove the lid, being careful of any remaining steam. Remove the bay leaf.
  • Remove the chicken from the pot and shred with two forks. 
  • Meanwhile, set cooker to SAUTE and bring the soup to a boil. Add the noodles and cook 5-7 minutes or until the noodles are tender. Return the shredded chicken to pot and stir gently. Transfer to serving bowls and garnish with chopped parsley, if desired.

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