Instant Pot Chicken Noodle Soup
Cook Time
25 mins
Course:
Soup
Cuisine:
American
Keyword:
Chicken, Chicken Noodle Soup, Instant Pot
Servings: 4
Ingredients
- 2 tbsp butter unsalted
- 1 large onion diced
- 2 medium carrots chopped
- 2 stalks celery chopped
- 1/2 teaspoon salt or to taste
- 1 1/4 teaspoons pepper or to taste
- 1 teaspoon thyme
- 1 tablespoon oregano
- 1 1/2 teaspoons chicken base
- 4 cups chicken broth no sodium added
- 2 lbs chicken boneless and skinless
- 4 cups water
- 5 oz egg noodles uncooked (about 2 cups)
- 2 cups frozen green beans
- 2 cups frozen corn
Instructions
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Turn your Instant Pot to the saute setting.
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Add the butter and cook until the butter has melted.
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Add the onion, carrots and celery and saute for 3 minutes until the onion softens and becomes translucent.
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Season with salt and pepper, add the thyme, chicken base, oregano and stir.
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Pour in the chicken broth. Add the chicken pieces and add another 4 cups of water.
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Close the lid. Set the Instant Pot to the Soup setting and set the timer to 8 minutes.
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Once the Instant Pot cycle is complete, wait until the natural release cycle is complete, about 10 minutes.
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Remove the lid from the instant pot.
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Remove the chicken pieces from the soup and shred with two forks.
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Add the noodles, corn and green beans to the soup and set the Instant Pot to the saute setting again. Cook for another 7 minutes uncovered, or until the noodles are cooked.
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Turn off the Instant Pot, by pressing the cancel button. Add the shredded chicken back to the Instant Pot, taste for any needed seasoning.