Celebrate Soup Month with this Instant Pot Chicken Noodle Soup
Did you know that January is soup month? I didn’t until recently but it stands to reason that January is normally one of the colder months of the year. I mean right now as I am writing this, it is currently 23° in North Carolina but by Thursday we are almost up to 70°. Yep crazy weather here in North Carolina. For instance one week at the beginning of the week we were in the high 70s and by the end of the week, we have snow on the ground. Living in North Carolina, you can experience all the seasons in one week. JK but seriously, I am a total soup person and when I get to make a recipe using my new best friend, my Instant Pot I jump at the chance.
Why is the Instant Pot my new best friend? That’s easy because I can forget to put stuff on for dinner and still be able to get dinner on the table ( when I do cook ;)) at the same time I would if I didn’t forget. Yep, total procrastinator here.
So back to soup month. nothing tastes better than a bowl of warm soup on a cold day. And this Instant Pot Chicken Noodle Soup sure hits the spot.
Instant Pot Chicken Noodle Soup
Ingredients:
- 2 chicken breasts (cubed bite size, boneless, and skinless)
- 2 Tbsp olive oil
- 1/4 tsp salt and pepper
- 1 cup baby carrots (sliced thin)
- 2 stalks celery (sliced)
- 1/4 onion (diced)
- 48 oz chicken broth
- 2 C egg noodles (uncooked)
- 1/4 tsp basil
- 1/4 tsp oregano
Directions:
- Set Instant Pot on saute’ low.
- Add olive oil, chicken, and onions.
- Cook until the chicken gets slightly cooked on the outside while onions begin to look translucent.
- Add your celery and carrots.
- Stir to combine.
- Saute’ for another 5 minutes.
- Turn the instant pot to Off.
- Add broth, salt, pepper, basil, and oregano.
- Put the lid on the instant pot.
- Close the valve setting to manual, pressure, high for 5 minutes.
- When the instant pot beeps move the pressure valve slightly to release the pressure slowly.
- Once the stream is released carefully lift the lid.
- Add the egg noodles and stir to combine.
- Place the lid on the Instant Pot and allow to sit for 5 minutes.
Enjoy!
PS If you like the crock soup bowls, you can get some just like them here.
Celebrate Soup Month with this Instant Pot Chicken Noodle Soup
Ingredients
- 2 chicken breasts cubed bite size, boneless, and skinless
- 2 Tbsp olive oil
- 1/4 tsp salt and pepper
- 1 cup baby carrots sliced thin
- 2 stalks celery sliced
- 1/4 onion diced
- 48 oz chicken broth
- 2 C egg noodles uncooked
- 1/4 tsp basil
- 1/4 tsp oregano
Instructions
- Set Instant Pot on saute’ low.
- Add olive oil, chicken, and onions.
- Cook until the chicken gets slightly cooked on the outside while onions begin to look translucent.
- Add your celery and carrots.
- Stir to combine.
- Saute’ for another 5 minutes.
- Turn the instant pot to Off.
- Add broth, salt, pepper, basil, and oregano.
- Put the lid on the instant pot.
- Close the valve setting to manual, pressure, high for 5 minutes.
- When the instant pot beeps move the pressure valve slightly to release the pressure slowly.
- Once the stream is released carefully lift the lid.
- Add the egg noodles and stir to combine.
- Place the lid on the Instant Pot and allow to sit for 5 minutes.
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