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–+ servings
David Murphy

Instant Pot Chicken Noodle Soup

An Easy Instant Pot chicken noodle soup your family will love. 
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Prep Time 12 minutes
Cook Time 30 minutes
Total Time 42 minutes
Servings: 4
Course: Soups
Cuisine: American

Ingredients
  

  • 2 pounds boneless skinless chicken breasts
  • 2 tablespoons of olive oil
  • 3 cloves garlic minced
  • 6-10 mushrooms chopped (button or baby portobellos)
  • 2-3 medium carrots chopped
  • 1-2 celery stalks chopped
  • 5 cups low sodium chicken broth you can use normal
  • 12 ounces egg noodles 6 ounces if you want less noodles
  • sea salt and cracked pepper to taste

Instructions
 

  1. Gather your ingredients and head over to the Instant Pot! Press the Sauté button and click adjust, until you see Sauté More. Sauté the mushrooms and garlic in 2 tablespoons oil. Stir evenly to coat mushrooms. Add in carrots and celery, and salt and pepper.
  2. Pour 2 cups chicken stock into the veggie mixture. Add chicken breasts, partially submerging them. Close the lid and cook on High Pressure for 10 minutes. Do a Quick Release.
  3. Shred the chicken, then pour in 3 more cups chicken stock, and the noodles. Stir so noodles are wet. Cook on High Pressure for 6-8 minutes or until noodles are cooked.

Notes

*You can add less egg noodles for your own personal liking
*Total cooking time includes time it takes for your instant pot to come to pressure

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