Quick And Easy Instant Pot Chicken Noodle Soup Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

QUICK AND EASY INSTANT POT® CHICKEN NOODLE SOUP



Quick and Easy Instant Pot® Chicken Noodle Soup image

This tasty homemade chicken noodle soup is the most amazing comfort food ever! It's simple, with very few ingredients, and so easy to make in your Instant Pot®.

Provided by Fioa

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 50m

Yield 4

Number Of Ingredients 9

2 boneless chicken breasts, cut into 2-inch pieces
1 onion, chopped
1 cup chopped carrots
2 stalks celery, chopped
1 teaspoon salt
1 teaspoon garlic powder
½ teaspoon ground black pepper
6 cups chicken broth
2 cups egg noodles

Steps:

  • Combine chicken, onion, carrots, celery, salt, garlic powder, and pepper in a multi-functional pressure cooker (such as Instant Pot®). Pour chicken broth into the pot; stir well. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Select Saute function. Add egg noodles, and simmer until tender, about 6 minutes.

Nutrition Facts : Calories 187.9 calories, Carbohydrate 22.3 g, Cholesterol 54.3 mg, Fat 3.1 g, Fiber 2.4 g, Protein 16.4 g, SaturatedFat 0.6 g, Sodium 2394.2 mg, Sugar 5.3 g

QUICK AND EASY CHICKEN NOODLE SOUP



Quick and Easy Chicken Noodle Soup image

When you don't have time to make your soup totally from scratch, this is a very easy, very good substitute.

Provided by MARYVM

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 30m

Yield 6

Number Of Ingredients 11

1 tablespoon butter
½ cup chopped onion
½ cup chopped celery
4 (14.5 ounce) cans chicken broth
1 (14.5 ounce) can vegetable broth
½ pound chopped cooked chicken breast
1 ½ cups egg noodles
1 cup sliced carrots
½ teaspoon dried basil
½ teaspoon dried oregano
salt and pepper to taste

Steps:

  • In a large pot over medium heat, melt butter. Cook onion and celery in butter until just tender, 5 minutes. Pour in chicken and vegetable broths and stir in chicken, noodles, carrots, basil, oregano, salt and pepper. Bring to a boil, then reduce heat and simmer 20 minutes before serving.

Nutrition Facts : Calories 161.5 calories, Carbohydrate 12.1 g, Cholesterol 46.4 mg, Fat 6.1 g, Fiber 1.6 g, Protein 13.4 g, SaturatedFat 2.1 g, Sodium 1356.8 mg, Sugar 3.7 g

CHICKEN AND NOODLES (INSTANT POT)



Chicken and Noodles (Instant Pot) image

Comfort food at its best that you can have on the dinner table in thirty minutes.

Provided by 100krecipes

Categories     Dinner

Time 30m

Number Of Ingredients 5

2 cans chicken broth
2 cans cream of chicken soup
1 stick of butter
1 lb chicken breasts (fresh or frozen)
1 package frozen egg noodles (24 oz) (Rheams?)

Steps:

  • These are the layers you must build:- First: put the chicken at the bottom of the Instant Pot- Second: chicken broth
  • Now add the butter and cream of chicken soup. Do not stir
  • Place the lid on and set the poultry setting for 15 minutes
  • Let the pressure release naturally, take out the chicken and shred it
  • Put the chicken back on the pot and add the frozen noodles. Stir, put the lid back on, and set it to Soup setting for 5 minutes.
  • Quick-release the pressure slowly to avoid any spray.

EASY INSTANT POT CHICKEN NOODLE SOUP



Easy Instant Pot Chicken Noodle Soup image

This easy Instant Pot chicken noodle soup is the answer to homemade chicken noodle soup when you're sick! It's so easy to make and tastes like you simmered it all day. It's made with a whole chicken, making the broth rich and the chicken tender. Use zoodles instead of pasta for a paleo chicken noodle soup! Also includes instructions for stovetop and slow cooker methods.

Provided by Cheryl Malik

Categories     Main Course     Soup

Time 55m

Number Of Ingredients 14

1 tablespoon refined coconut oil (or avocado or olive oil)
1 medium white onion (chopped)
5 cloves garlic (minced)
5 carrots (sliced on the diagonal into ½-inch pieces)
4 stalks celery (sliced into ½-inch pieces)
1 whole chicken (about 5 pounds, giblets removed and discarded or saved for another use)
8 cups water
2 bay leaves
5 black peppercorns
1 tablespoon pink or grey salt
freshly cracked black pepper
1 ½ - 2 cups fusilli (or other pasta, see Notes for alternatives)
½ cup fresh parsley (minced)
1 tablespoon fresh lemon juice

Steps:

  • Turn Instant Pot to Sauté and heat 1 tablespoon oil in pot. Add onions and cook until softened, about 3-4 minutes.
  • Add garlic, carrots, and celery, and sauté for 1-2 more minutes, or until garlic is fragrant and celery is beginning to soften.
  • Place whole chicken on top of vegetables, then pour in water, bay leaves, peppercorns, salt, and freshly cracked black pepper.
  • Secure lid and set to Manual High Pressure for 20 minutes.
  • When timer is up, Quick Release lid carefully. Carefully transfer whole chicken to a large cutting board, keeping an eye open for any liquid from the cavity. It will be very hot!
  • Turn Instant Pot on Sauté mode. Add pasta.
  • While pasta cooks, with two forks, shred chicken off the bone. When pasta is tender, return chicken pieces to soup, discarding bones. Stir in fresh parsley and fresh lemon juice.
  • Add more salt or pepper to taste.
  • Portion into bowls and serve hot.

Nutrition Facts : Calories 346 kcal, Carbohydrate 26 g, Protein 22 g, Fat 17 g, SaturatedFat 6 g, Cholesterol 71 mg, Sodium 997 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving, TransFat 1 g

EASY CHICKEN NOODLE SOUP



Easy Chicken Noodle Soup image

This easy homemade chicken noodle soup recipe is cozy, satisfying, and made from scratch with simple everyday ingredients. It has just 10 minutes of prep and will get you through those chilly days!

Provided by Natasha Bull

Categories     Soup

Time 45m

Number Of Ingredients 13

1 tablespoon olive oil
1 tablespoon butter
1 medium onion (chopped)
2 medium carrots (peeled & sliced)
2 sticks celery (chopped)
2 cloves garlic (minced)
4 cups chicken broth
2 cups water
1.5 pounds uncooked chicken breasts (boneless skinless)
1/2 teaspoon Italian seasoning
2 cups uncooked egg noodles
Salt & pepper (to taste)
1 tablespoon fresh parsley (chopped)

Steps:

  • Add the oil, butter, onion, carrots, and celery to a soup pot. Sauté over medium-high heat for 5-7 minutes.
  • Stir in the garlic and cook for 30 seconds or so.
  • Add in the chicken broth, water, chicken breasts, and Italian seasoning.
  • Turn the heat up to high and bring the soup to a boil, and once it's boiling, reduce the heat, cover the pot (with the lid slightly ajar), and simmer for 15 minutes.
  • Stir in the noodles and cook for another 8 minutes, with the lid off, stirring occasionally so the noodles don't stick to the bottom of the pot. You may need to turn the heat up a bit again so it's boiling gently.
  • Take the chicken out of the pot and cut it up/shred it, then add it back in. It should be cooked through, but you can always give it a few more minutes if it's not (chicken is safe to eat at 165F).
  • Season the soup with salt & pepper as needed (I am generous with both) and add in the fresh parsley.

Nutrition Facts : Calories 243 kcal, Carbohydrate 14 g, Protein 27 g, Fat 8 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 88 mg, Sodium 754 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

INSTANT POT CHICKEN NOODLE SOUP RECIPE BY TASTY



Instant Pot Chicken Noodle Soup Recipe by Tasty image

Is there anything better than chicken noodle soup when you are feeling chilly or under the weather? Use homemade chicken stock for a deeper flavor or store-bought for a quick and easy fix-either way, this soup is comforting and delicious.

Provided by Betsy Carter

Categories     Lunch

Time 40m

Yield 8 servings

Number Of Ingredients 12

1 tablespoon olive oil
1 medium yellow onion, diced
4 carrots, thinly sliced
4 celery stalks, thinly sliced
3 cloves garlic, minced
1 teaspoon dried thyme
1 ½ teaspoons kosher salt
1 teaspoon freshly ground black pepper
4 cups shredded rotisserie chicken
8 cups chicken stock
8 oz egg noodle
cracker, for serving (optional)

Steps:

  • Set the Instant Pot to sauté and add the olive oil. Once the oil begins to shimmer, add the onion, carrots, and celery and cook, stirring often, until just starting to soften, about 10 minutes. Add the garlic, thyme, salt, and pepper and cook, stirring constantly, until aromatic, about 30 seconds.
  • Add the chicken and chicken stock and cover with the lid. Place the lid on the Instant Pot and set to Soup/Broth for 5 minutes. Once the timer goes off, release the pressure naturally for 10 minutes.
  • Remove the lid, then add the egg noodles. Cover and turn the Instant Pot to sauté. Cook for about 7 minutes, or according to the package instructions, until the noodles are al dente.
  • Ladle the soup into bowls and serve with crackers, if desired.
  • Enjoy!

Nutrition Facts : Calories 1063 calories, Carbohydrate 85 grams, Fat 66 grams, Fiber 2 grams, Protein 27 grams, Sugar 13 grams

INSTANT POT CHICKEN NOODLE SOUP



Instant Pot Chicken Noodle Soup image

An Instant Pot® can handle a whole chicken, which is perfect for this comforting soup.

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Yield about 6 servings

Number Of Ingredients 10

1 tablespoon olive oil
5 medium carrots, cut into 1/4-inch-thick diagonal slices
3 large stalks celery, cut into 1/2-inch-thick slices
2 cloves garlic, minced
1 large yellow onion, cut into a large dice
Kosher salt and freshly ground black pepper
One 3-pound whole chicken
One 3-inch piece ginger, halved lengthwise, optional
6 ounces extra-wide egg noodles (about 4 cups)
2 tablespoons dill fronds, roughly chopped

Steps:

  • Turn a 6-quart Instant Pot® to the high saute setting. Add the oil and once hot add the carrots, celery, garlic, onions, 1 tablespoon salt and a large pinch of pepper. Cook, stirring, until the vegetables are slightly softened, 4 to 5 minutes.
  • Add the chicken, ginger, if using, and 8 cups water. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 20 minutes.
  • After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Being careful of any remaining steam, unlock and remove the lid. Remove the ginger and discard. Use a pair of tongs to remove the chicken from the pot and put into a large bowl and allow to cool for several minutes.
  • Switch the Instant Pot® to the high saute setting and bring the soup to a boil. Once boiling, add the noodles and cook until al dente, 5 to 7 minutes.
  • While the noodles are cooking, use 2 forks to remove the skin and bones from the chicken and shred the meat into bite-size pieces. Season the chicken generously with salt and pepper, then add the meat back to the pot along with the dill. Season the soup with additional salt and pepper if needed.

More about "quick and easy instant pot chicken noodle soup food"

EASY HOMEMADE CHICKEN NOODLE SOUP (ONE POT) - …
easy-homemade-chicken-noodle-soup-one-pot image
Quick and easy homemade chicken noodle soup recipe from scratch that's made in just one pot with simple ingredients. It's light, healthy, …
From onepotrecipes.com
4.9/5 (7)
Total Time 30 mins
Category Main Course
Calories 174 per serving


EASY INSTANT POT CHICKEN DETOX SOUP - DON'T WASTE THE CRUMBS
This easy detox soup recipe comes together really quickly. Combine all the ingredients (except broccoli) in the Instant Pot. Cook on high and let the pressure release …
From dontwastethecrumbs.com
Estimated Reading Time 5 mins
  • In a 6 or 8 quart Instant Pot (I have this 8 quart Instant Pot Duo), place all the ingredients EXCEPT broccoli in the inner pot.
  • Cook on high pressure for 10 minutes. Let the pressure release naturally (i.e. do nothing) for 10 minutes, and then turn the valve to release the remaining pressure.
  • Remove the whole chicken breasts from the Instant Pot and place them on a plate.Put the broccoli into the soup and seal the Instant Pot. Do not turn the Instant Pot on – the residual heat will cook the broccoli.
  • Meanwhile, shred the cooked chicken using two forks, or chop into bite-size pieces. Put the cut chicken back into the soup and stir.


INSTANT POT CHICKEN NOODLE SOUP (EASY!) | TESTED BY AMY ...
Use a fork to shred the chicken. Pour 4 – 5 cups (1L - 1.25L) unsalted chicken stock in Instant Pot, then bring it to a boil using the Sauté More function. Cook Noodles & …
From pressurecookrecipes.com
Ratings 46
Calories 535 per serving
Category Dinner, Lunch, Soup
  • Sauté Mushrooms, Onions & Garlic: Heat up Instant Pot (press Sauté button to Sauté More function), then wait until indicator says "HOT". Pour 1 tbsp (15ml) olive oil in Instant Pot. Add in chopped white mushrooms, a pinch of kosher salt and ground black pepper. Stir to evenly coat the mushrooms with olive oil. Let the mushrooms' moisture evaporate and stir occasionally until mushrooms are slightly crisp and browned. Add in diced onions, minced garlic, then cook until onions soften and fragrant (~1 - 2 mins). Add in bay leaf, chopped carrots, and celery, then stir and season with kosher salt and ground black pepper if you like.
  • Deglaze: Pour in ⅓ cup (80ml) unsalted chicken stock. Scrub all the flavorful brown bits off the bottom with a wooden spoon. Pour in the remaining ⅔ cup (170ml) chicken stock.
  • Pressure Cook Chicken: Partially submerge the chicken in Instant Pot’s liquid. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. For Chicken Breasts: Pressure Cook at High Pressure for 7 minutes + 8 minutes Natural Release.For Chicken Drumsticks: Pressure Cook at High Pressure for 8 minutes + 10 minutes Natural Release.
  • Make Chicken Soup: Carefully open the lid, and remove bay leaf and chicken. Use a fork to shred the chicken. Pour 4 – 5 cups (1L - 1.25L) unsalted chicken stock in Instant Pot, then bring it to a boil using the Sauté More function.


INSTANT POT CHICKEN NOODLE SOUP (EASY DINNER!) - GONNA ...
Remove the chicken and set aside to a large bowl until cool enough to handle. Remove and discard turnip, garlic, bay leaves, and remaining thyme stems. Set the Instant …
From gonnawantseconds.com
Cuisine American
Total Time 1 hr
Category Chicken Dinner, Soup
Calories 313 per serving
  • Turn Instant pot onto saute function. Add the vegetable oil when display reads "hot". Add the onion, garlic, carrots, and celery, 1 tablespoon salt and 1/8 teaspoon black pepper.
  • Cook stirring frequently until the vegetables have slightly softened, about 4-5 minutes. Add 1 cup of water and stir, scraping up the brown bits on the bottom of the pan
  • Add 4 cups water and chicken flavor better than bouillon dissolved in water and mix. Add the chicken, turnip, carrots, garlic, bay leaves, and thyme.
  • Place the lid on and set the "steam release" knob to "sealing". Set to pressure cook on high for 20 minutes.


INSTANT POT JEFFREY’S CHICKEN NOODLE SOUP - PRESSURE LUCK ...
Add all the Phase 2 ingredients to the Instant Pot EXCEPT FOR the chicken and egg noodles (keep them out of it). Stir. Put on lid. Hit “Manual” or “Pressure Cook” High …
From pressureluckcooking.com
4.5/5 (35)
Total Time 28 mins
Category Soups & Stews
Calories 435 per serving
  • Start by placing the liquid and raw chicken in the Instant Pot with the chicken totally covered by the liquid. Then add all other Phase 1 ingredients. Stir. Cover and secure the lid


EASY INSTANT POT CHICKEN NOODLE SOUP - THE BUSY BAKER
How to Make Instant Pot Chicken Noodle Soup. Making chicken noodle soup in the Instant Pot is so easy! Start with raw chicken. Brown the chicken pieces on sauté mode …
From thebusybaker.ca
5/5 (6)
Calories 245 per serving
Category Main Course, Main Dish, Soup
  • Once the pot is hot, add the chicken pieces and brown them on all sides for a few minutes. Don't worry about cooking the chicken through at this stage - just get a little bit of colour on the chicken.


EASY INSTANT POT CHICKEN NOODLE SOUP RECIPE - IN 15 MIN ...
Super Simple, and Quickest Homestyle Chicken Noodle Soup, which is loaded with chicken, noodle and veggies.Make the soup from scratch with your Instant Pot in just …
From prepbowls.com
5/5 (1)
Servings 4
Cuisine American
Total Time 15 mins
  • Clean and cut chicken (cut chicken into 1/2 inch cubes (all sides are 1/2 inch) for faster cooking ) , wide egg noodles , celery , carrots , white onions , garlic clove , salt, turmeric , pepper powder , and water.
  • I used Instant Pot Duo Evo Plus 8 Quart for cooking. Place the inner vessel into the Instant Pot. Dump all the ingredients including the mentioned amount of water , stir once. Close the LID of the Instant Pot . Press the PRESSURE COOK mode on HIGH power, and SET CUSTOM TIMER to “FOUR” minutes. SEAL the Pressure Valve ( this model IP automatically seals the vent). Switch off the KEEP WARM MODE ( light should not be on in the keep warm mode). Now press START. After the pressure cooking is done. Press CANCEL . Then do QPR (quick pressure release) by moving quick release switch from SEAL TO VENT. After the steam is released, open the lid (remove the bones and discard - if using it for broth ), Stir well , and serve the chicken soup hot with some bread.


INSTANT POT CHICKEN NOODLE SOUP RECIPE | EASY & HEALTHY ...
Instead, something quick, easy, and simple is on the menu. And that’s where this Instant Pot Chicken Noodle Soup comes to the rescue! It’s as easy as the traditional …
From evolvingtable.com
5/5 (2)
Total Time 40 mins
Category Dinner, Soup
Calories 428 per serving
  • Set a 6-quart Instant Pot to the sauté function and add oil and onions. Sauté for 2-3 minutes. Add crushed garlic and continue sautéing for an additional minute.


INSTANT POT CHICKEN NOODLE SOUP - EASY CHICKEN RECIPES
A delicious pressure cooker soup. The instant pot really develops such rich flavors quickly, the broth is so flavorful, the chicken is succulent and the are veggies perfect! Easy! …
From easychickenrecipes.com
4.4/5 (14)
Total Time 35 mins
Category Main Course
Calories 531 per serving
  • Turn instant pot to “saute” mode and add in oil, onion, carrots, and celery. Cook until almost cooked through, about 3-5 minutes.
  • Secure lid on instant pot and switch the valve to the “sealing” position. Set instant pot to “pressure cook.” Start timer on instant pot to 15 minute and use quick release.


INSTANT POT CHICKEN NOODLE SOUP - SWEET PEAS AND SAFFRON
Cook noodles- add the egg noodles to the Instant Pot. Select the 'sauté' function, and simmer the noodles for 7-10 minutes, until cooked through. Remove the stainless steel …
From sweetpeasandsaffron.com
5/5 (1)
Total Time 1 hr 5 mins
Category Soup
Calories 306 per serving
  • Combine- Add all ingredients except noodles to the stainless steel insert of your Instant Pot. Stir to combine.
  • Cook- Place the lid on your Instant Pot and set the steam release handle in the ‘sealing’ position. Pressure cook on high pressure for 10 minutes. When the Instant Pot beeps, allow it to naturally depressurize (aka just let it sit) for 10 minutes, before releasing the remaining pressure.
  • Remove chicken + bay leaf- use tongs to transfer the chicken thighs to a clean bowl. Remove the bay leaves and discard.


INSTANT POT CHICKEN NOODLE SOUP - KEVIN IS COOKING
Remove the chicken pieces from the soup and shred the chicken. Add the noodles to the soup and set the Instant Pot to the Saute setting. Cook for another 4-5 …
From keviniscooking.com
5/5 (3)
Calories 310 per serving
Category Dinner, Lunch, Main, Soup
  • Turn Instant Pot to the Saute setting and add the oil and butter stir until butter has melted. Add the onion, carrots and celery and saute for 3 minutes. Add the garlic and saute 1 minute more.
  • Season with salt and pepper, thyme and stir. Add the flour and stir to coat and saute 1 minute. Pour in the chicken broth and turmeric (optional). Add 1/4 cup of the parsley and the chicken pieces. Pour in 2 cups of water.
  • Once the Soup cycle is complete, wait until the natural release cycle is finished (about 10 minutes), or do a Quick Release (see manufacturers instructions). Remove the chicken pieces from the soup and shred the chicken.


INSTANT POT CHICKEN NOODLE SOUP - MY HEAVENLY RECIPES
Add the garlic to the veggies. Stir and mix well. Hit cancel on your Instant Pot. Add in your seasonings: oregano, salt, pepper, and bay leaf. Mix well. Add in your chicken broth …
From myheavenlyrecipes.com
Estimated Reading Time 2 mins
  • Turn your Instant Pot to Sauté mode. Once the pot is hot, add in your oil, carrots and onion. Stir well until the carrots and onions are soft and cooked. This should take about 3 minutes. Add the garlic to the veggies. Stir and mix well.
  • Hit cancel on your Instant Pot. Add in your seasonings: oregano, salt, pepper, and bay leaf. Mix well.
  • Add in your chicken broth and water. (If using raw chicken, place your raw chicken, place your diced cubes of chicken into the pot. Make sure the liquid is covering them well.).
  • Close the Instant Pot by twisting the lid on. Close the valve. Set the Instant Pot to High Pressure for 7 minutes. To reach pressure, it will take about 20 minutes.


INSTANT POT CHICKEN NOODLE SOUP - RACHEL COOKS®
Add broth, water, chicken, thyme, bay leaf, and rosemary. Secure lid and turn valve to "seal." Set Instant Pot on Manual for 11 minutes. Quick release pressure when done …
From rachelcooks.com
Ratings 159
Calories 435 per serving
Category Soups And Stews
  • Add oil, carrots, celery, onion, salt and pepper. Cook, stirring frequently, until onions are translucent.
  • Add broth, water, chicken, thyme, bay leaf, thyme, bay leaf, and rosemary. Secure lid and turn valve to "seal." Set Instant Pot on Manual for 11 minutes. Quick release pressure when done cooking. Remove chicken to a plate, and remove and discard bay leaf and rosemary sprig.
  • Turn Instant Pot back to Sauté. When soup comes to a boil, add noodles and continue to cook, stirring occasionally, until noodles are tender, or about 7-8 minutes (check the package for exact cooking time).


QUICK AND EASY INSTANT POT CHICKEN NOODLE SOUP - LIVE …
Cook for 1 minute. Add the broth, chicken, and noodles, and turn off the Instant Pot so the sauté mode turns off. Put the lid on your Instant Pot, turn the vent valve to closed, …
From livesimply.me
Ratings 13
Calories 253 per serving
Category Main Course, Soup
  • Plug your Instant Pot in and push the Sauté button. The screen on the front will read On and the bottom of the pot will get hot to sauté.
  • Melt the butter in the Instant Pot. Once melted, add the onion, carrot, celery, and a big pinch of salt to bring out their juices. Cook the veggies for about 5 minutes until they're soft and sweet.
  • Add the broth, chicken, and noodles, and turn off the Instant Pot so the sauté mode turns off. Put the lid on your Instant Pot, turn the vent valve to closed, and push the Soup button. Use the manual buttons (the +/- buttons) to bring the time down to 4 minutes. It will turn on automatically after a few seconds.


INSTANT POT CHICKEN NOODLE SOUP - RASA MALAYSIA
Prep the carrots, celery, garlic and onion. Turn a 6-quart Instant Pot to the high sauté setting. Add the oil and once hot add the carrots, celery, garlic, onion, salt and a large …
From rasamalaysia.com
Reviews 5
Calories 129 per serving
Category Instant Pot Recipes
  • Turn a 6-quart Instant Pot to the high sauté setting. Add the oil and once hot add the carrots, celery, garlic, onion, salt and a large pinch of ground black pepper. Cook, stirring, until the vegetables are slightly softened, 4 to 5 minutes.
  • Add the chicken and 8 cups water. Cover the pot and select Manual and set to High pressure for 20 minutes.
  • When it beeps, turn to Quick Release. When the valve drops, remove the cover carefully. Use a pair of tongs to remove the chicken from the pot and put it into a large bowl and allow to cool for several minutes. Using your hands or two forks, remove the skin and bones from the chicken and shred the meat into bite-sized pieces.


INSTANT POT CHICKEN NOODLE SOUP - EASY AND HEALTHY RECIPE
This quick chicken noodle soup has tender shredded chicken, carrots, celery and noodles in a flavorful broth. I’m always amazed at how flavorful Instant Pot meals are. The …
From kristineskitchenblog.com
5/5 (27)
Total Time 55 mins
Category Main Course, Soup
Calories 269 per serving
  • Press the sauté button on the Instant Pot and add the olive oil to the pot. Once the pot is hot, add the onion, carrots and celery and cook, stirring occasionally, until veggies start to soften, about 3 minutes. Stir in the garlic.
  • Add the dried oregano, thyme, bay leaf, salt, pepper, broth and water to the pot. Stir. Nestle the chicken into the broth.
  • Close the Instant Pot lid and turn the valve to the sealing position. Pressure cook on high pressure for 7 minutes. The Instant Pot will take about 20 minutes to reach pressure and then the cook time will begin counting down.


INSTANT POT CHICKEN NOODLE SOUP - SPEND WITH PENNIES
This Instant Pot Chicken Noodle Soup recipe is easy comfort food all year long. While I love to serve a simply perfect Crock Pot Chicken Noodle Soup, I love being able to …
From spendwithpennies.com
5/5 (180)
Total Time 20 mins
Category Chicken, Dinner, Entree, Main Course
Calories 198 per serving
  • Add remaining ingredients except noodles. Select SOUP (or MANUAL), HIGH PRESSURE and change the time to 10 minutes. The instant pot will take about 10 minutes to build pressure.
  • Quick release pressure. Once cooked, remove and discard bay leaf. Remove chicken breasts and shred with a fork.
  • Turn Instant Pot onto SAUTE. Once broth begins to boil, add egg noodles and allow to simmer 6-8 minutes or until tender.


INSTANT POT CHICKEN NOODLE SOUP - MEATLOAF AND MELODRAMA
Instructions. Place the chicken breasts and thigh on the bottom of the inner pot of the pressure cooker. Season with sea salt, garlic and pepper. Add the onions, carrots and …
From meatloafandmelodrama.com
Ratings 8
Calories 64 per serving
Category Main


EASY INSTANT POT CHICKEN NOODLE SOUP - RECIPES FROM A PANTRY
Step 3. Then add in the boneless skinless chicken breast fillets, dried herbs, caraway seeds, garlic, ginger, rosemary, and chicken broth and season with the best ever …
From recipesfromapantry.com
Ratings 9
Calories 413 per serving
Category Main
  • Then, add in the chicken fillets, Italian seasoning, caraway seeds, garlic, ginger, rosemary, and chicken broth and season with salt and pepper.


EASY INSTANT POT CHICKEN NOODLE SOUP — HONEST GRUB, HONEST ...
Then add in the chopped chicken breast, mix until throughly combined and saute for another 4 minutes. Add in the remaining seasoning : 1 tsp parsley, 1 tsp thyme, 1 tsp salt, …
From honestgrubhonestfoodie.com
4.6/5 (27)
Category Dinner
Cuisine American
Calories 335 per serving
  • In Instant Pot add the 2 tbsp garlic ghee and press saute. Add in the onions and garlic. Saute for 3 minutes.
  • Next add in the carrots and celery. Continue to have the Instant Pot on saute. Continue to stir with spatula so it does not stick. Add in 1 tsp of thyme, 1/2 tsp of oregano and 1/2 tsp salt. Saute for 4 minutes.
  • Then add in the chopped chicken breast, mix until throughly combined and saute for another 4 minutes. Add in the remaining seasoning : 1 tsp parsley, 1 tsp thyme, 1 tsp salt, 1/2 tsp oregano, 1/2 tsp pepper, 1/2 tsp garlic powder, 1/4 tsp paprika, 1/4 tsp tumeric and 1/8 tsp cayenne. Mix until combined and make sure nothing is sticking on the bottom of the Instant Pot.
  • Pour in the 6 cups chicken broth and break the spagheti noodles in half and place on top and press into the broth. Secure Instant Pot lid and lock the pressure release valve. Turn on High Pressure for 10 minutes. Once the 10 minutes are up it will beep and dispaly LO 00. Then let it Naturally relrease for 8 minutes. It will read LO 08. Then quick release, and take lid off when float valve drops.


INSTANT POT CHICKEN NOODLE SOUP (QUICK & EASY) - DELICIOUS ...
Instant Pot Chicken Noodle Soup. This chicken noodle soup made in the Instant Pot is my go-to recipe when I want comfort food that comes together quickly.It takes …
From deliciousmeetshealthy.com
Ratings 8
Total Time 28 mins
Category Main Course, Soup
Calories 319 per serving
  • Turn the Instant Pot to the 'Saute' setting and add the oil and butter. Stir until butter has melted. Add the onion, carrots, and celery and saute for about 3 minutes, or until the onions soften. Add the garlic and saute for about 30 seconds.
  • Season with salt and pepper, and add thyme. Season the chicken thighs with salt and pepper on both sides and add them to the pot. Pour carefully the chicken broth and water.
  • Once the Soup cycle is complete do a Quick Release. Carefully unlock and remove the lid. Remove the chicken thighs from the soup and place on a cutting board.


17 EASY INSTANT POT SOUP RECIPES - SPICE CRAVINGS
Use your Instant Pot or stove and enjoy this soup in under 30 minutes. Get This Recipe. Chicken Noodle Soup with Ethiopian Spices (Instant Pot / Pressure Cooker) This classic Chicken Noodle soup is made by simmering chicken and vegetables, such as carrots and celery, spices, herbs and small noodles in chicken broth.
From spicecravings.com
Estimated Reading Time 5 mins


INSTANT POT CHICKEN NOODLE SOUP | MOM ON TIMEOUT
Add the egg noodles to the instant pot and hit the saute function. 6 ounces egg noodles. While the noodles are boiling, shred the chicken with two forks or cut into small pieces. Boil until the noodles are tender, about 5 to 7 minutes. Add the shredded chicken back into the pot and stir to combine.
From momontimeout.com
5/5 (1)
Category Entree, Main Dish, Soup
Servings 6
Calories 376 per serving


EASY INSTANT POT CHICKEN NOODLE SOUP - SWEET TEA AND SPRINKLES
Put the chicken, broth, onion, carrots, celery, garlic, bay leaf, fresh parsley, butter, chicken bouillon powder, thyme, salt, and pepper into the pot. (everything but the noodles) Stir to mix. Set the instant pot to pressure cook for 12 minutes. When cooking time is over you may use the quick release or natural release.
From sweetteaandsprinkles.com
4/5 (42)
Total Time 37 mins
Category Soup
Calories 319 per serving


INSTANT POT® CHICKEN NOODLE SOUP - [STAGE] SWANSON
Our recipe for Instant Pot® Chicken Noodle Soup makes preparing a delicious, homey soup even easier than picking up take-out. You just need 5 ingredients and this warm, comforting soup is ready in about 30 minutes. Chicken, veggies and noodles cook together in the flavorful chicken broth in the Instant Pot®. Now you can have comfort food in no time …
From stage.campbells.com
Servings 4
Calories 120 per serving
Total Time 30 mins


INSTANT POT CHICKEN NOODLE SOUP (WITH VIDEO) ⋆ SUGAR ...
Place the "picked" chicken carcass in your Instant Pot and cover completely with water without exceeding the max limit line. Add the apple cider vinegar (this will help extract the flavor and minerals from the chicken bones). Secure the lid on your Instant Pot, select the "Soup/Stew" setting and set time to 45 minutes for a proper bone broth.
From sugarspiceandglitter.com
Category Instant Pot Recipes
Calories 252 per serving


INSTANT POT CHICKEN NOODLE SOUP - THE COOKIE ROOKIE®
Easy Chicken Noodle Soup. Chicken noodle soup has got to be one of the top comfort foods of all time. Pasta noodles, chicken and veggies all cooked in a flavorful broth. Delicious! Easy to make in the Instant Pot, this soup recipe is bursting with flavor and makes for a hearty and filling meal that the whole family is guaranteed to love.. Grab your pressure …
From thecookierookie.com
5/5 (4)
Total Time 1 hr
Category Soup
Calories 380 per serving


INSTANT POT CHICKEN NOODLE SOUP {EASY} - THE FRUGAL GIRLS
Add to Instant Pot the Chicken Broth, Shredded Chicken, Bay Leaves, Thyme, Pepper and broken Noodles. Make sure to fully submerge your noodles in the broth. Place lid on pot and select Pressure Cook, High Pressure and change cook time to 7 minutes. Preheat will begin 10 seconds after settings have been selected.
From thefrugalgirls.com
Reviews 36
Servings 8
Cuisine American
Category Entree


INSTANT POT CHICKEN NOODLE SOUP {25 MINUTES} | LIFE MADE ...
Add the chicken broth to the pot, stir, and turn off the sauté function. COOK. Place the lid on the pot, turn the knob to seal, and cook on high pressure for 10 minutes. Quick release the pressure, then add the noodles to the pot. Press the sauté function on the pot, and cook 5-6 minutes, until the noodles are tender. Serve immediately.
From lifemadesimplebakes.com
4.8/5 (4)
Total Time 25 mins
Category Soup
Calories 135 per serving


INSTANT POT CHICKEN NOODLE SOUP - THE HAPPIER HOMEMAKER
Step by step. Set your Instant Pot to sauté mode and add the olive oil. Sauté chopped onion and carrots for 5 minutes or until the veggies are tender. Add garlic, ginger, thyme, oregano, salt, and pepper. Cook for 1 minute. Add the whole chicken and chicken broth. Lock the lid and cook on high pressure for 20 minutes.
From thehappierhomemaker.com
Cuisine American
Total Time 55 mins
Category Soup
Calories 400 per serving


INSTANT POT CHICKEN NOODLE SOUP - SUGAR AND SOUL
This Instant Pot Chicken Noodle Soup is overflowing with shredded chicken, tender egg noodles, carrots, and celery for a cozy, hearty meal! Prep this recipe in just 10 minutes! For more quick and delicious chicken recipes that you can cook in your instant pot try my Instant Pot Chicken Parmesan Pasta or this Instant Pot Chicken Alfredo!Both meals are …
From sugarandsoul.co
5/5 (1)
Total Time 55 mins
Category Soup
Calories 344 per serving


INSTANT POT CHICKEN NOODLE SOUP - MAMA NEEDS CAKE
RELATED: Instant Pot Cheeseburger Soup Tips for Pressure Cooking Instant Pot Chicken Noodle Soup. Deglaze the pot – this is an important step to using a pressure cooker, whether making soup or not.Adding a bit of liquid to the pot after sautéing and scraping any bits that may be stuck on will help prevent the dreaded burn notice some users receive when using …
From mamaneedscake.com
4.9/5 (11)
Total Time 30 mins
Category Instant Pot
Calories 506 per serving


INSTANT POT CHICKEN NOODLE SOUP WITH FROZEN CHICKEN · THE ...
Instant Pot Chicken Soup with Frozen Chicken. You don’t really have to add the vegetables or the pasta but they go together like peas and carrots in my world. There are so many Ninja Foodi soup recipes you can choose from really. Yes, you can use that pressure cooker as well. The brands don’t matter. Have a Crockpot Express, use that.Ninja Foodi works too, they …
From temeculablogs.com
Category Entree, Soup
Calories 233 per serving


13 QUICK AND EASY INSTANT POT SOUP RECIPES - JUST A PINCH

From justapinch.com
Estimated Reading Time 3 mins


INSTANT POT CLASSIC CHICKEN NOODLE SOUP IN 6 MINUTES ...
The best easy recipe for Instant Pot Classic Chicken Noodle Soup! This homemade chicken soup from scratch is healthy, Quick and so delicious! Make it with f...
From youtube.com


INSTANT POT CHICKEN NOODLE SOUP | FOODTALK
The 60 total minutes accounts for the time that it takes an instant pot to come to pressure and release the pressure and the sauté time and noodle cooking time. But the actual “pressure” cooking time is only 10 minutes. Hope that clears up any confusion! If you would like more details, the original blog post on my website has a video.
From foodtalkdaily.com


INSTANT POT CHICKEN NOODLE SOUP SERIOUS EATS | INSTANT POT ...
Homemade bird noodle soup is so much higher than some thing from a can. It additionally brief and easy to make with an Instant Pot. The Spruce / Laurel Randolph Chicken noodle soup is the precise bloodless-climate dish. It heat, savory, and full of. 30-Minute Pressure Cooker Pho Ga (Vietnamese Chicken Noodle Soup) Recipe.
From instantpotsupply.com


EASY CHICKEN NOODLE SOUP RECIPE INSTANT POT - MY FOOD RECIPES
Weeknight Chicken Noodle Soup Instant Pot Chicken Soup Recipes Chicken Noodle Instant Pot Chicken Noodle Soup Recipe . Pin On Soups . Video Slow Cooker Instant Pot Chicken Noodle Soup Recipe Soup Recipes Slow Cooker Slow Cooker Chicken Noodle Soup Slow Cooker Soup . Instant Pot Chicken Noodle Soup Quick Easy Crave The Good …
From myfoodrecipes.info


BEST INSTANT POT CHICKEN NOODLE SOUP RECIPE – INSTANT POT
Super Easy INSTANT POT VEGAN RECIPES! air fryer fried chicken drumsticks with corn flakes #SHORTS ; Cosori 5.8 Quart Air Fryer Review; Home / Instant Pot / BEST Instant Pot Chicken Noodle Soup Recipe. BEST Instant Pot Chicken Noodle Soup Recipe. 3 days ago Instant Pot 10 Comments 2 Views. This homemade healthy instant pot chicken …
From tonywong.us


13 EASY INSTANT POT SOUP RECIPES | PRESSURE COOKER SOUPS ...
This quick and easy Instant Pot soup gets its smoky flavor from a combination of ancho chili powder and canned chipotles in adobo. We call for just enough to …
From foodnetwork.com


Related Search