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Instant Pot® Chicken Noodle Soup

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Instant Pot® Chicken Noodle Soup
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  • Prep 20 min
  • Total 45 min
  • Servings 4
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With careful testing, we’ve created the Instant Pot® chicken noodle soup that can be your reliable go-to for years to come. In 45 minutes from start to finish, you’ll have a soup that tastes like it simmered all day, rich with chicken thighs, classic veggies like celery, onions and carrot, plus fragrant thyme and bay leaf. And don’t underestimate the importance of your pasta! We found that gemelli pasta stands up exceptionally well to cooking in the Instant Pot®, leaving you with silky—not mushy—noodles that complete the meal.
By Betty Crocker Kitchens
Updated Sep 13, 2019

Ingredients

  • 3 boneless skinless chicken thighs, cut into 3/4-inch pieces (10 oz)
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 tablespoon butter
  • 3/4 cup chopped carrots
  • 1/2 cup chopped celery
  • 1/2 cup chopped onion
  • 1 clove garlic, finely chopped
  • 1 bay leaf
  • 1/4 teaspoon dried thyme leaves
  • 1 carton (32 oz) Progresso™ chicken broth
  • 3/4 cup uncooked gemelli pasta (3 oz)
  • Finely chopped fresh Italian (flat-leaf) parsley, if desired
Make With
Make With
Progresso Broth

Steps

  • 1
    Season chicken with salt and pepper. On 6-quart Instant Pot®, select SAUTE; adjust to normal. Heat butter in insert. Add chicken; cook 5 to 6 minutes, stirring occasionally, until browned. Select CANCEL.
  • 2
    Add remaining ingredients except parsley; stir. Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 2 minutes. Select CANCEL. Let stand 10 minutes; set pressure valve to VENTING to quick-release any remaining pressure.
  • 3
    To serve, discard bay leaf; ladle soup into bowls, and garnish with parsley.

Tips from the Betty Crocker Kitchens

  • tip 1
    Boneless skinless chicken thighs are commonly sold in 20-oz packages. Freeze remaining chicken thighs for another use.
  • tip 2
    Be sure to refer to your own Instant Pot® user manual for any potential setting differences.

Nutrition

230 Calories, 7g Total Fat, 20g Protein, 23g Total Carbohydrate, 2g Sugars

Nutrition Facts

Serving Size: 1 1/2 Cups
Calories
230
Calories from Fat
60
Total Fat
7g
10%
Saturated Fat
3g
15%
Trans Fat
0g
Cholesterol
75mg
26%
Sodium
1160mg
48%
Potassium
290mg
8%
Total Carbohydrate
23g
8%
Dietary Fiber
2g
9%
Sugars
2g
Protein
20g
% Daily Value*:
Vitamin A
80%
80%
Vitamin C
2%
2%
Calcium
4%
4%
Iron
10%
10%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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