Instant Pot Chicken Noodle Soup

• servings: 4 servings
• active time: 15 minutes
• total time: 45 minutes

Ingredients

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

Directions

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 Sauté function. Add egg noodles, and simmer until tender, about 6 minutes.

Nutrition

• Calories: 188 kcal
• Total Fat: 3 g
• Saturated Fat: 1 g
• Unsaturated Fat: 0 g
• Cholesterol: 54 mg
• Sodium: 2394 mg
• Total Carbohydrate: 22 g
• Dietary Fiber: 2 g
• Total Sugars: 5 g
• Protein: 16 g