Instant Pot Chicken Noodle Soup
This Instant Pot Chicken Noodle Soup is rich, creamy, full of noodles and chunks of chicken. Done in under 20 minutes, this soup is packed with flavor and quick enough for an easy weeknight meal.
Servings 4 people
Calories 335kcal
Ingredients
- 3 large carrots, peeled and sliced (not too thin)
- 2 stalks celery, sliced
- 1 boneless skinless chicken breast, chopped
- 1 teaspoon salt
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ⅛ teaspoon black pepper
- 4 cups low sodium chicken stock
- 7 ounces Fideo Mediano pasta, or other small pasta
- ½ cup heavy whipping cream
Instructions
- To the Instant Pot, add carrots, celery, chopped chicken, salt, onion powder, garlic powder, black pepper, and chicken broth. Stir well.
- Place the lid on the Instant Pot and turn the valve to sealing. Press Manual, leave on high pressure, and use the arrows to select a cook time of 4-5 minutes (4 minutes for veggies with more bite, 5 minutes for tender veggies). It will take about 10 minutes to come to pressure and start counting down.
- When the cook time is over, turn the Instant Pot off. Do a quick release of the pressure and open the lid.
- Turn the Instant Pot to saute and add the pasta. Cook and stir for 4-5 minutes until pasta is al dente.
- When the pasta is finished cooking, taste the soup. I add another 1 teaspoon of salt at this point if I feel like it needs more.
- Stir the heavy cream into the soup - it will start to thicken and continue as it sits and cools. Serve immediately.