Instant Pot Chicken Noodle Soup

• servings: 6 servings
• active time: 10 minutes
• total time: 40 minutes

Ingredients

1 large onion (diced)

1 tablespoon olive oil

2 large boneless skinless chicken breasts (8 oz each)

2 medium carrots (sliced, about 1 cup)

2 ribs celery (sliced, about 1 cup)

1 tablespoon chopped fresh parsley

1 bay leaf

6 cups chicken broth (or stock)

4 ounces egg noodles (approx. 2 ½ cups dry)

salt and black pepper (to taste)

Directions

Turn the instant pot on to SAUTE. Cook onion in olive oil until softened.

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.

Stir in chicken and season with salt and pepper to taste.

Nutrition

• Calories: 198 kcal
• Total Fat: 5 g
• Cholesterol: 64 mg
• Sodium: 120 mg
• Total Carbohydrate: 17 g
• Dietary Fiber: 1 g
• Total Sugars: 2 g
• Protein: 19 g