The BEST Instant Pot Chicken Noodle Soup
This is the BEST Instant Pot Chicken Noodle Soup recipe! Say hello to a super quick and easy homemade chicken soup that's ready in less than 30 minutes but filled with so much flavour!
Servings: 4 servings
- 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)
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!
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