Instant Pot Chicken Noodle Soup
Comforting Instant Pot Chicken Noodle Soup made with tender chicken, carrots, celery, onion, savory broth, and egg noodles.
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Servings: 4
Ingredients
- 2 boneless chicken breasts cut into 2-inch pieces
- 1 onion chopped
- 1 c chopped carrots
- 2 stalks celery chopped
- 1 tsp salt
- 1 tsp garlic powder
- 1/2 tsp ground black pepper
- 6 c chicken broth
- 2 c egg noodles
Instructions
- Place the chicken pieces into the insert of a multi-functional pressure cooker, such as an Instant Pot.
- Add the chopped onion, carrots, celery, salt, garlic powder, and black pepper.
- Pour the chicken broth into the pot.
- Stir until all ingredients are evenly combined.
- Close and lock the lid according to the manufacturer’s instructions.
- Select High Pressure and set the cooking time to 10 minutes.
- Allow 10 to 15 minutes for the pressure to build.
- Once the cooking cycle is complete, carefully release the pressure using the quick-release method according to the manufacturer’s instructions.
- Allow approximately 5 minutes for the pressure to release.
- Unlock and remove the lid carefully.
- Select the Sauté function.
- Add the egg noodles to the soup.
- Simmer for approximately 6 minutes, or until the noodles are tender.
- Stir occasionally while the noodles cook.
- Taste and adjust the seasoning if needed.
- Serve hot.
Notes
To make this Instant Pot Chicken Noodle Soup gluten free, replace the egg noodles with gluten-free noodles or gluten-free pasta.
Confirm that the chicken broth, garlic powder, black pepper, and all packaged ingredients are labeled gluten free.
Cook gluten-free noodles carefully, as they may soften faster than traditional egg noodles.
For the best texture, cook the gluten-free noodles separately and add them to individual bowls before serving.
Use clean utensils, cutting boards, measuring cups, Instant Pot parts, and serving bowls to prevent gluten cross-contact.