Chicken Noodle Soup
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.
Servings Prep Time
6Servings 10Minutes
Cook Time
20Minutes
Servings Prep Time
6Servings 10Minutes
Cook Time
20Minutes
Ingredients
  • 2tablespoons salted butter
  • 2 large carrotspeeled and diced
  • 2 large stalks celerytrimmed and sliced into 1/4″ pieces
  • 1/2 medium yellow onionpeeled and diced
  • 32ounces chicken broth
  • 2cups cubed cooked bonelessskinless chicken breasts
  • 1/2teaspoon salt
  • 1/4teaspoon ground black pepper
  • 1/4teaspoon garlic powder
  • 1/4teaspoon dried thyme
  • 2cups uncooked egg noodles
Instructions
  1. 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.
  2. 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.
  3. Add noodles to the pot while keeping the Keep Warm mode on. Let noodles cook uncovered 10 Minutes until tender, stirring occasionally. Serve warm.