Instant Pot Chicken Noodle Soup

Instant Pot Chicken Noodle Soup is a hearty chicken soup recipe the family will love. Packed full of flavor Instant Pot Chicken Noodle Soup is going to become a family favorite during the cold winter months.


Butter | Celery  Onion | Carrot Dried Thyme | Chicken Breasts Bay Leaves | Chicken Broth Fresh Rosemary  Extra Wide Egg Noodles Fresh Spinach Leaves

– Prepare  the Funfetti Cake & Cupcake mix as directed on the package adding  the ½ teaspoon to the bowl with the rest of the ingredients. – Fill cupcake papers ¾ full.


Saute the vegetables in the Instant Pot for 5 minutes. Add the salt, ground pepper, and ground thyme and mix. Add the boneless chicken breasts, bay leaves and rosemary sprig to the Instant Pot. Pour the chicken broth in and mix to combine.

Place lid on the Instant Pot and seal. Press the manual button and set the pressure cooking time to 8 minutes. Once the Instant Pot has finished pressure cooking, allow the pressure cooker to naturally release the steam for 8 minutes.


Vent to allow the remaining pressure to release. Carefully open the lid of the Instant Pot. Remove the chicken pieces from the Instant Pot and shred with two forks. Return the cooked chicken to the Instant Pot.


Add 1½ cups of extra wide egg noodles to the Instant Pot and mix to combine. Place the lid back on the Instant Pot and push the vent to the sealing  position. Allow the Instant Pot to sit undisturbed for 12 minutes to cook the wide egg noodles. 


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