Pressure Cooker Chicken Noodle Soup
Pressure cooker chicken noodle soup is a quick and easy comfort food recipe. Tender chicken breasts, veggies, and noodles are submerged in a richly flavorful broth.
Ingredients
- 2 Tablespoons Olive Oil
- 3 Large Chicken Breast Cut into bite-size pieces
- 1 Teaspoon Black Pepper
- 1 Teaspoon Seasoning Salt
- 1 Teaspoon Oregano
- 1 Teaspoon Thyme
- 1 Teaspoon Parsley
- 1 Packet Onion Soup Mix
- 3 Large Carrots Sliced into bite-size pieces
- 2 Stalks Celery Cut into bite-size pieces
- 1 Medium-size Onion Diced Fine
- 1 Teaspoon Minced Garlic I used the jarred minced garlic
- 6 Cups Chicken Broth
- 4 Cups Egg Noodles
Instructions
-
Cut chicken into bite-size pieces and place into a bowl. Set aside.
-
Press the sauté button on your Instant Pot. It will say Hot when it's ready to sauté, this took mine about 3 minutes.
-
Add Olive Oil into the inner pot of your IP and let heat up for a minute.
-
Add cubed chicken into the inner pot. Season the meat with the black pepper, seasoning salt, oregano, thyme, and parsley.
-
Sauté the chicken until brown on all sides. This will take about 3-4 minutes.
-
Season the chicken with the onion soup mix just before chicken is finished cooking.
-
Remove Chicken from the inner pot, place it into a clean bowl.
-
Add 1 cup of your chicken broth into the inner pot to deglaze the pot. Turn the sauté button back on. Bring the broth to a boil to loosen any stuck-on chicken. Use a spatula to help loosen any stuck-on chicken. Once everything is loosened from the inner pot turn off the sauté button.
-
Place the chicken, carrots, celery, onion, minced garlic, and broth into the inner pot. Press the ingredients down to have the broth cover it.
-
Place the lid on your IP, turn the release valve to sealing.
-
Press the high pressure or manual button and adjust the time to 7 minutes. It will take your IP anywhere from 5-20 minutes to come to pressure then start the cooking time.
-
Once the cooking time is done do a quick release this is done by turning the release valve to venting. Please be careful of the steam.
-
Remove the lid from your Instant Pot and add the egg noodles. Pressing the noodles down into the broth so the broth covers the noodles. Do not stir.
-
Place the lid back on, turn the release valve back to sealing. Press the high-pressure button and adjust time to 2 minutes. It will take about 3 minutes for the IP to come back up to pressure and then start the cooking time.
-
When the cooking time is done let natural release for 5 minutes. This means to let it sit and let the steam out on its own.
-
After the 5 minutes turn the release valve to venting to release any steam there still might be. Remove the lid and stir the soup.
-
Serve and enjoy.
Recipe Video
Recipe Notes
See post for extra tips
The nutritional value may vary depending on the ingredients used.
Thank you for visiting My Creative Manner. We hope that you enjoy this and many more of our recipes. My Creative Manner is not responsible for the outcome of any of our recipes found on our website. Or that may be linked from or to other websites. The desired outcome of these recipes may not be achieved due to several factors, including ingredients, equipment, errors/typos, or the reader's individual cooking skills.