Chicken Noodle Soup Recipe for the Instant Pot
Chicken Noodle Soup Recipe for the Instant Pot is the easiest dump and go dinner. Made with rotisserie or leftover chicken & ready in less than 30 minutes!
Servings 8
Ingredients
- 9 cups chicken broth
- 2 cups rotisserie chicken or leftover cooked shredded or diced chicken
- 2 cups egg noodles
- 2 carrots - peeled and diced
- 2 stalks celery - chopped
- 2 tbsp olive oil
- 2 tbsp minced onions
- 1 tbsp minced garlic
- 1½ tsp salt
- 1 tsp pepper
- 1 tsp dried basil
- 1 tbsp parsley - fresh chopped for garnish
Instructions
- Combine the broth, cooked chicken, egg noodles, carrots, celery, olive oil, minced onions, minced garlic, salt, pepper, and basil in the pot insert. Stir.
- Close the lid and set it to cook on manual pressure for 4 minutes.
- Once done, move the release valve halfway to release the pressure a little slower than a full quick release but faster than a natural release.
- Once it has depressurized and the pin drops, remove the lid and stir.
- Serve with a sprinkle of fresh parsley and crushed crackers if desired.