Easy Instant Pot Chicken Noodle Soup
This Easy Instant Pot Chicken Noodle Soup is ready in less than 30 minutes. It’s a comforting homemade soup that’s filled with flavour!
Servings: 4 servings
Calories: 332kcal
Ingredients
- 1 tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- 1/2 tsp each salt & pepper
- 2 chicken breasts
- 3 celery stalks, chopped
- 2 carrots, chopped
- 2 cups dry rotini or fusili pasta
- 6 cups chicken broth
- 1/2 cup frozen peas, defrosted
- 1 tbsp fresh chopped parsley (optional)
Instructions
- Add all ingredients to Instant Pot in order that they are listed with the exception of peas and parsley. Place lid on Instant Pot and make sure valve is set to seal.
- Press the pressure cook button and set to high, then cook for 5 minutes. Instant Pot will take about 10-15 minutes to come to pressure then pressure cook the 5 minutes.
- Do a quick release of the pressure on the Instant Pot by flicking the switch at the top with a spoon. Open the lid when pressure gauge has dropped and the lid opens easily.
- Shred chicken, then add back to pot of soup along with peas. Garnish with fresh parsley then serve and enjoy!
Video
Notes
Use whole-wheat pasta to make this soup even healthier and get an added boost of fibre.
Store the leftovers in the fridge for 3 days. Reheat in a pot on the stovetop or in the microwave for 1-2 minutes.
Freeze this soup for up to 3 months. If freezing, leave out the noodles and added in cooked noodles after you thaw and reheat the soup.
Nutrition
Calories: 332kcal | Carbohydrates: 33g | Protein: 31g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 72mg | Sodium: 1470mg | Potassium: 1026mg | Fiber: 3g | Sugar: 5g | Vitamin A: 5405IU | Vitamin C: 38mg | Calcium: 73mg | Iron: 2.2mg