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Instant Pot Chicken Noodle Soup

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Course: Dinner
Cuisine: American
Prep Time: 20 minutes
Cook Time: 15 minutes
Pressure Time: 20 minutes
Total Time: 55 minutes


  • • 1 large chicken breast, with bone, without skin.
  • • 2 tablespoons olive oil
  • • 6 cups of chicken or vegetable broth
  • • 2 cloves of garlic
  • • 1 large white onion, (100 g approx)
  • • 2 large carrots, (200 g approx)
  • • 2 large potatoes, (300 g approx)
  • • 2 celery stalks
  • • 200 gr. egg noodle
  • • 1 bay leaf
  • • 2 tbsp chopped fresh coriander
  • • 1 tsp mint


  • Wash vegetables, peel and cut very well: onion diced, mash the garlic, sliced carrots, diced potatoes and celery in thin slices.
  • Place the Instant Pot in the “sauté” function. If you do not have an instant pot, you can use a conventional pressure cooker.
  • Add to the pot, the olive oil and when it is very hot, add the onion and crushed garlic. When they begin to brown, add the potatoes, carrots, celery, bay leaf, and mint. Use this function for about 5 minutes.
  • Then add the breast and broth. Cover the pot, and cook under pressure for about ten minutes. At the end of the cooking time, wait for the pot to release the pressure, this process takes approximately ten minutes.
  • Uncover the pot, remove the breast. De-bone the chicken breast and cut it into pieces.
  • Add the chicken back to the pot, add the noodles and cook in the saute function for about 6 minutes. When the noodles are cooked, add the coriander, and turn off.
  • Serve hot, accompanied by slices of bread.


So that your soup has an ideal texture, neither so liquid, nor like a puree. Prepare it with potatoes, pumpkin or carrots, these vegetables make the preparation thick.
The secret to the perfect soup is to cook it over high heat for the first five minutes. And then lower the temperature, so that the ingredients release their flavors.
I usually prepare this soup with leftovers of roast chicken, and add a good dehydrated broth
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