Instant Pot Chicken Noodle Soup
Want dinner done in a jiffy? Tonight let's make your favorite homestyle soup fast with this quick and easy Instant Pot Chicken Noodle Soup! This savory soup practically defines cozy comfort in a soup bowl! Once you try it, you'll never go back to cans again!
Servings: 8
Ingredients
- 8 cups Swanson Chicken Broth (64 oz.)
- 3 cups cooked Rotisserie Chicken, shredded (use thigh and drumstick meat for flavor)
- 1/3 pound Linguine Noodles broken into quarters (approx. 5 oz.)
- 1 cup finely chopped Yellow Onion (about 1 medium onion)
- 1 cup peeled and thinly sliced Carrots (about 3 medium carrots)
- 1/2 cup thinly sliced Celery (about 1.5 stalks)
- 3 Bay Leaves
- 2 Tbsp Cooking Oil (I used Avocado Oil)
- 1/2 tsp dried Thyme Leaves
- 1 tsp fresh ground Black Pepper
- optional: add Salt to taste
Instructions
- Add oil to Instant Pot, set to 'Saute' mode, then add Onion, Carrots and Celery, and saute for 3 - 5 minutes or until onions look translucent.
- Once onions are done, cancel Saute setting.
- Add to Instant Pot the Chicken Broth, Shredded Chicken, Bay Leaves, Thyme, Pepper and broken Noodles.
- Make sure to fully submerge your noodles in the broth.
- Place lid on pot and select Pressure Cook, High Pressure and change cook time to 7 minutes.
- Preheat will begin 10 seconds after settings have been selected.
- Once cook time has completed, quick release pressure before removing lid. (I suggest a gradual quick release for less splatter and mess)
- Allow soup to cool for 5 minutes, remove 3 bay leaves, then stir and serve!
Notes
- It will take approx. 18 - 20 minutes for Instant Pot to reach pressure before your selected cook time begins. This is in addition to the 7 minute cook time you have selected.
- If using a Crock Pot Pressure Cooker, select the "Beans/Chili" setting to manually override cook time and pressure settings.
- For answers to Frequently Asked Questions or tips for common substitutions and variations, please refer to the detailed information above this recipe card.
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