Go Back
+ servings

Chicken Noodle Soup (Instant Pot)

Sometimes, you just need a big bowl of chicken noodle soup. The Instant Pot makes it so easy to whip up a batch from scratch using healthy ingredients!
Author: Diabetic Foodie
Prep Time: 15 minutes
Cook Time: 30 minutes
Pressure Up/Down: 35 minutes
Total Time: 45 minutes
Servings: 12

Ingredients 

  • 2 tablespoons avocado oil
  • 1 medium onion, (chopped)
  • 3 celery stalks, (chopped)
  • 1 teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 2 teaspoons minced garlic
  • 5 large carrots, (peeled and cut into 1/4-inch-thick rounds)
  • 3 pounds bone-in chicken breasts, (about 3)
  • 4 cups Chicken Bone Broth, (or low-sodium store-bought chicken broth)
  • 4 cups water
  • 2 tablespoons low-sodium soy sauce
  • 6 ounces whole grain wide egg noodles

Instructions

  • Set the electric pressure cooker to the Sauté setting. When the pot is hot, pour in the avocado oil.
    2 tablespoons avocado oil
  • Sauté the onion, celery, salt, and pepper for 3 to 5 minutes or until the vegetables begin to soften.
    1 medium onion, 3 celery stalks, 1 teaspoon kosher salt, ¼ teaspoon freshly ground black pepper
  • Add the garlic and carrots, and stir to mix well. Hit Cancel.
    2 teaspoons minced garlic, 5 large carrots
  • Add the chicken to the pot, meat-side down. Add the broth, water, and soy sauce. Close and lock the lid of the pressure cooker. Set the valve to sealing.
    3 pounds bone-in chicken breasts, 4 cups Chicken Bone Broth, 4 cups water, 2 tablespoons low-sodium soy sauce
  • Cook on high pressure for 20 minutes.
  • When the cooking is complete, hit Cancel and quick release the pressure. Unlock and remove the lid.
  • Using tongs, remove the chicken breasts to a cutting board. Hit Sauté/More and bring the soup to a boil.
  • Add the noodles and cook for 4 to 5 minutes or until the noodles are al dente.
    6 ounces whole grain wide egg noodles
  • While the noodles are cooking, use two forks to shred the chicken. Add the meat back to the pot and save the bones to make more bone broth.
  • Season with additional pepper, if desired, and serve.

Notes

This recipe is for 12 servings of soup.
To lower the carbs, you can reduce the amount of noodles, omit them entirely, or switch to a low-carb brand.
To freeze the soup, follow the recipe until the soup is done cooking and you remove the chicken. Shred the meat, add it back to the soup, allow it to cool, then freeze. To serve, thaw the soup, bring to a boil, then add the noodles and cook until al dente.

Nutrition Info Per Serving

Nutrition Facts
Chicken Noodle Soup (Instant Pot)
Serving Size
 
1 cup
Amount per Serving
Calories
321
% Daily Value*
Fat
 
11.7
g
18
%
Saturated Fat
 
3.1
g
16
%
Polyunsaturated Fat
 
0.2
g
Monounsaturated Fat
 
1.7
g
Cholesterol
 
114.9
mg
38
%
Sodium
 
390.7
mg
16
%
Potassium
 
166.3
mg
5
%
Carbohydrates
 
14.3
g
5
%
Fiber
 
1.8
g
7
%
Sugar
 
3
g
3
%
Protein
 
38
g
76
%
Net carbs
 
12.5
g
* Percent Daily Values are based on a 2000 calorie diet.