• Jill Crowe

Easy Instant Pot Chicken Noodle Soup


Looking for a warm winter soup for a snowy day? I just made this Instant Pot chicken noodle soup that we’ll have on hand for lunches. I bought everything at Aldi!


Ingredients:

3 frozen chicken breasts

2 cartons of chicken broth

1 white onion

3/4 bag of small white potatoes

1 jar of salsa

1 tub of sour cream

1 bag of frozen peas, carrots, and green beans

1 bag of egg noodles

salt and pepper

Steps:

Place 3 frozen chicken breasts and 1 cup of water into Instant Pot. Place on high pressure for 15 minutes.

After 15 minutes, release pressure to add the other ingredients.

Add in :


1 bag of frozen peas, carrots, and green beans

one diced onion

1 bag of small white potatoes, diced

2 cartons of chicken broth

4 oz of salsa


Add lid again and place on high pressure for 5 minutes.


After 5 minutes, release pressure and add in 3/4 of bag of egg noodles. Optional: Add in 4 oz of sour cream if you like a creamier broth!


Put lid on and place on pressure for 1 minute. I released the pressure pretty quickly here so as to not overcook the noodles.


Shred chicken.


Season with salt and pepper to taste.


This made enough for 6 bowls and about 3 bowls of leftovers!






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