Chicken Noodle Soup Instant Pot
Equipment
Ingredients
- 1½ lbs chicken breast cubed see notes for whole chicken pieces
- 2 ribs celery sliced
- 2 whole carrots sliced
- 1 small onion diced
- 12 oz Frozen Noodles I use Reames
- 10 cups chicken broth
- parsley optional
Instructions
- Layer items in pot starting with the veggies on the bottom. Add cubed chicken next and top off with your frozen noodles.
- Gently pour broth over everything and do not stir or mix ingredients.
- Pressure Cook for 6 min High Pressure and 15 min NPR.
- Chicken noodle soup is something that always foams and will spew from the pot if you aren't on top of it. You will do a controlled release after the 15 min NPR. Let the pressure out in spurts until it is safe to release the rest of the pressure. Stir and serve.
- Add fresh chopped parsley if desired.
Notes
If you have an Instant Pot Max, cook for 2 min High Pressure and select the PR option.
If you have whole chicken pieces, place those on the bottom of your pot first. Then layer with veggies, broth etc. Your cooking time will remain the same. When soup is done, remove chicken pieces to a plate. Check the temp of your chicken pieces with a thermometer or cut apart to make sure they are done. Cut up chicken, or shred into chunks with your fingers, and add back into soup.
Not using frozen noodles? You can use dry too. This works best if doing chicken pieces. Just cook your soup first with veggies and chicken. When done cooking and NPR is done, open pot and remove chicken pieces to cool. Add 8 oz of dry noodles and set pot to Saute. Cook until noodles are done. Cut up chicken while noodles are cooking and add back into pot when noodles are done.
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Chicken Noodle Soup Instant Pot
Servings: 4 servings
Equipment
Ingredients
- 1½ lbs chicken breast cubed see notes for whole chicken pieces
- 2 ribs celery sliced
- 2 whole carrots sliced
- 1 small onion diced
- 12 oz Frozen Noodles I use Reames
- 10 cups chicken broth
- parsley optional
Instructions
- Layer items in pot starting with the veggies on the bottom. Add cubed chicken next and top off with your frozen noodles.
- Gently pour broth over everything and do not stir or mix ingredients.
- Pressure Cook for 6 min High Pressure and 15 min NPR.
- Chicken noodle soup is something that always foams and will spew from the pot if you aren't on top of it. You will do a controlled release after the 15 min NPR. Let the pressure out in spurts until it is safe to release the rest of the pressure. Stir and serve.
- Add fresh chopped parsley if desired.
Notes
If you have an Instant Pot Max, cook for 2 min High Pressure and select the PR option.
If you have whole chicken pieces, place those on the bottom of your pot first. Then layer with veggies, broth etc. Your cooking time will remain the same. When soup is done, remove chicken pieces to a plate. Check the temp of your chicken pieces with a thermometer or cut apart to make sure they are done. Cut up chicken, or shred into chunks with your fingers, and add back into soup.
Not using frozen noodles? You can use dry too. This works best if doing chicken pieces. Just cook your soup first with veggies and chicken. When done cooking and NPR is done, open pot and remove chicken pieces to cool. Add 8 oz of dry noodles and set pot to Saute. Cook until noodles are done. Cut up chicken while noodles are cooking and add back into pot when noodles are done.
3 comments on “Chicken Noodle Soup Instant Pot”
How would I use frozen chicken pieces, cubed?
It depends on the size of your pieces. You would layer any whole pieces on the bottom. Add other ingredients on top. Add 5 minutes to your cooking time. If your pieces are frozen together in a lump, I am afraid the noodles may overcook.
Noodles and Hamburger, diced tomatoes, Ranch dressing
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