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Pressure Cooker Chicken Noodle Soup Recipe
This Pressure Cooker Chicken Noodle Soup Recipe is comfort food at its best. Quick and easy homemade chicken soup for those chilly winter days or to make you feel better when you’re sick. This traditional chicken noodle soup is made right in your Instant Pot!
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Servings: 8
Calories: 350kcal
Ingredients
- 1.5 Pounds Boneless Skinless Chicken Thighs – cut into 1 inch pieces
- 4 Carrots – sliced ¼ inch thick
- 4 Celery Stalks – sliced ¼ inch thick
- 1 Small White Onion – chopped
- ½ Lemon
- 1 Bay Leaf
- 64 ounces Chicken Stock
- 1 teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- ½ teaspoon Sea Salt
- 8 ounces Dry Pasta
Instructions
- Turn pressure cooker to sauté setting and allow to heat for 1 minute. Coat the bottom of pot with oil then add chicken. Cook 3 minutes, stirring frequently. Add the celery, carrots and onion. Sauté 3 more minutes then turn off sauté function.
- Add the lemon, bay leaf, stock (do not go above max fill line), garlic powder, onion powder and salt. Secure the top of pressure cooker and be sure the valve is in the sealed position. Cook on the High Pressure for 7 minutes.
- Manually release pressure completely then remove lid. Remove lemon and bay leaf. Switch back to the sauté function and bring soup to a boil. Add dry pasta and boil until al dente. Turn off pressure cooker.
- Salt and Pepper to taste and serve.
Nutrition
Serving: 1g | Calories: 350kcal | Carbohydrates: 34g | Protein: 31g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Cholesterol: 111mg | Sodium: 659mg | Fiber: 2g | Sugar: 6g
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