Instant Pot Chicken Noodle Soup
Keyword: Chicken, Chicken Noodle Soup, Instant Pot
- 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
Turn your Instant Pot to the saute setting.
Add the butter and cook until the butter has melted.
Add the onion, carrots and celery and saute for 3 minutes until the onion softens and becomes translucent.
Season with salt and pepper, add the thyme, chicken base, oregano and stir.
Pour in the chicken broth. Add the chicken pieces and add another 4 cups of water.
Close the lid. Set the Instant Pot to the Soup setting and set the timer to 8 minutes.
Once the Instant Pot cycle is complete, wait until the natural release cycle is complete, about 10 minutes.
Remove the lid from the instant pot.
Remove the chicken pieces from the soup and shred with two forks.
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.
Turn off the Instant Pot, by pressing the cancel button. Add the shredded chicken back to the Instant Pot, taste for any needed seasoning.