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chicken o-noodle soup from the instant pot!

(1 rating)
Meave avatar
Recipe by
Amy H.
@Meave
Detroit, MI

Did you know that more than 1/2 of the chicken noodle soup sold in the U.S. is sold during the cold and flu season?

(1 rating)
yield 6 serving(s)
prep time 15 Min
cook time 1 Hr
method Pressure Cooker/Instant Pot

Ingredients For chicken o-noodle soup from the instant pot!

  • 1 lb
    boneless, skinless chicken breasts
  • 2 box
    (32 oz.) chicken broth
  • 1 c
    carrots, finely diced
  • 2/3 c
    celery, finely diced
  • 1 sm
    celery, finely diced
  • 2 clove
    garlic, minced
  • 1/2 tsp
    crushed thyme
  • 2 tsp
    chicken soup base
  • 1/4 tsp
    ground pepper
  • 2 Tbsp
    butter
  • 1/2
    7 oz. box creamette brand or other brand pasta rings
  • 2-3 Tbsp
    fresh chopped parsley

How To Make chicken o-noodle soup from the instant pot!

  • 1
    Select the SAUTE button on your 8 quart Instant Pot. Heat butter, add onion and garlic. Saute until starting to soften.
  • 2
    Press CANCEL on Instant Pot. Place chicken breast, carrots, celery, thyme, chicken soup base and pepper into the instant pot. Pour in 8 cups chicken broth. Cover and lock the lid. Make sure the steam releasing handle is pointing to sealing. Set to high pressure for 10 minutes.
  • 3
    Use quick release. When pressure is released, remove lid. Remove Chicken and cut into bite-size pieces. Set aside: keep warm.
  • 4
    Stir pasta rings into broth. Cover and lock the lid. Make sure the steam releasing handle is pointing to sealing. Set to high pressure for 4 minutes. When cooking is finished, use quick release again. When pressure is released, remove lid. Stir chicken back into pot and fresh chopped parsley into pot.
  • 5
    Ladle into soup bowls and serve with warm bread & butter!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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