Description
Experience the ultimate comfort of a classic chicken noodle soup in a fraction of the time. This pressure cooker recipe transforms tender chicken breast, fresh mirepoix, and delicate egg noodles into a deeply flavorful, wholesome meal. Perfect for chilly weeknights or when you need a nutritious, soul-warming bowl that tastes like it spent all day simmering on the stove, this recipe is a must-have for every modern home cook.
Ingredients
2 pounds boneless skinless chicken breast
8 cups low-sodium chicken broth
1 large onion, diced
1 cup carrots, sliced into rounds
1 cup celery, sliced
2 cloves garlic, minced
1 bay leaf
1/2 cup fresh parsley, chopped
1 tablespoon salted butter
2 tablespoons chicken bouillon powder
1 teaspoon dried thyme
2 teaspoons salt
1 teaspoon black pepper
6 ounces egg noodles
Instructions
Place chicken breasts, chicken broth, onion, carrots, celery, garlic, bay leaf, parsley, butter, bouillon powder, thyme, salt, and pepper into the Instant Pot insert.
Secure the lid and set the valve to the sealing position.
Cook on High Pressure for 10 minutes.
Allow a natural pressure release for 5 minutes before carefully quick-releasing any remaining pressure.
Remove the chicken breasts and shred them using two forks, then return the shredded meat to the pot.
Stir in the egg noodles and set the Instant Pot to the Sauté function.
Cook for 5-7 minutes, or until the noodles are tender to your liking.
Remove the bay leaf and serve warm with extra fresh parsley if desired.
Notes
If the soup becomes too thick after adding the noodles, add an extra cup of warm chicken broth to reach your desired consistency. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 3g
- Sodium: 850mg
- Fat: 7g
- Saturated Fat: 2.5g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 85mg