30 minutes6 servingsand sliced into 1/4" pieces

Chicken Noodle Soup

By Robin Fields

6 Servings

30 Minutes

Recipe Details

Prep Time: 10 min

Cook Time: 20 min

Total Time: 30 Minutes

Cooking Technique: Pressure Cook, Saute

Yield: 6 Servings

Ingredients

2 tbsp salted butter
2 large carrots, peeled and diced
2 large stalks celery, trimmed and sliced into 1/4" pieces
1/2 med yellow onion, peeled and diced
32 oz chicken broth
2 cups cubed cooked boneless, skinless chicken breasts
1/2 tsp salt
1/4 tsp ground black pepper
1/4 tsp garlic powder
1/4 tsp dried thyme
2 cups uncooked egg noodles

It doesn’t get much more comforting than Chicken Noodle Soup. This classic dish hits all the right notes with savory broth, vegetables, and perfectly cooked noodles packed into each warm bowl. This recipe uses precooked chicken to make it weeknight friendly. You can use canned chicken, a rotisserie chicken, or any leftover chicken you may have; just be sure to dice it into bite-sized pieces. Excerpted from The “I Love My Instant Pot®” Three-Step Recipe Book by Robin Fields. Available where books are sold.

INSTRUCTIONS

Press the Sauté button on an Instant Pot® and allow to heat until the display reads Hot. Place the butter, carrots, celery, and onion in the pot. Sauté 3 Minutes until fragrant. Pour broth into the pot and scrape the bottom of the pot with a wooden spoon to remove any browned bits. Add chicken, salt, pepper, garlic powder, and thyme. Press the Cancel button.
Place the lid on the Instant Pot® and click into place to close. Press the Pressure Cook button and adjust the timer to 7 Minutes. When the timer beeps, quick-release the pressure until float valve drops. Unlock lid. When done, vegetables should be tender.
Add noodles to the pot while keeping the Keep Warm mode on. Let noodles cook uncovered 10 Minutes until tender, stirring occasionally. Serve warm.

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About the chef

Robin Fields

Robin Fields is an experienced food blogger, air fryer user, and recipe developer who specializes in creating quick and easy recipes that have minimal ingredients and maximum flavor. She lives in Missouri with her husband and two young children.

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