Print Recipe
Instant Pot Chicken Noodle Soup
Course Main Dish
Prep Time 15 Minutes
Cook Time 8 Minutes
Passive Time 15 Minutes
Servings
People
Ingredients
Course Main Dish
Prep Time 15 Minutes
Cook Time 8 Minutes
Passive Time 15 Minutes
Servings
People
Ingredients
Instructions
  1. We use leftover pre-cooked chicken. If you are using raw chicken cook the chicken breast in a frying pan first. Until they reach 165℉.
  2. Put your Instant pot on Saute mode an add a tablespoon of oil. This is the Instant Pot that we use. https://amzn.to/2L4bmjI
  3. Chop up your carrots and celery. Dice the onion and mince the two cloves of garlic. Place the vegetables in the instant pot and saute them until the onions are transulent. While sauteing add the herbs in the mixture.
  4. Add the 10 cups of Chicken broth and the precooked chicken in the instant pot. Stir. Place lid on the Instant pot switch it to soup mode and cook for 8 minutes. Once the timer goes off do the natural release for 5 minutes. Read the owners Manual. Then release the pressure.
  5. Add in the frozen corn and fresh egg noodles. Stir and let sit for 5-10 minutes until the corn is fully cooked.
  6. Taste the broth. Be careful its going to be extremely hot! And salt, pepper and other herbs to your liking. Serve and Enjoy!
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