25-Minute Instant Pot Chicken Noodle Soup (Homestyle)
Our 25-minute Instant Pot chicken noodle soup recipe is a quick and easy way to make that classic homestyle warm and cozy soup. The tender chicken and fresh herbs create a great flavor your whole family will love.
Servings: 8 servings
Calories: 314kcal
Cost: $15
Equipment
Ingredients
- 1-2 tablespoons bacon grease (butter or oil works too but I love the flavor of bacon grease!)
- 1 medium onion, diced
- 4 stalks of celery, diced
- 1 pound cooked chicken, cubed (leftover is great)
- 4 large carrots, peeled and chopped into chunks
- 3 cups chicken stock or broth
- 2 teaspoons seasoned salt
- 12 ounces rotini pasta (we use gluten-free)
- salt and pepper to taste
Instructions
- Using the sauté function on your Instant Pot, sauté diced onion and celery in bacon grease until slightly translucent
- Add carrots, chicken, stock, seasoning and pasta to the pot
- Add water to the max line and seal the Instant Pot
- Cook on manual mode for 3 minutes then quick release and enjoy!
Notes
How to store the leftovers
Take your leftover soup and place it in an airtight container. Put in the fridge and it can last up to four days.Can you freeze it?
Absolutely! The best way to freeze chicken noodle soup is to freeze it without the noodles. If you freeze the soup with the noodles, it can become soggy. So, freeze everything else besides the noodles and cook up some gluten-free noodles when you are ready to eat. It can last in the freezer for 4-6 months. Top tip: Make extra soup (without the noodles) so you can freeze it and save it for a day when you are super slammed or don't know what to make for dinner.Nutrition
Serving: 1serving | Calories: 314kcal | Carbohydrates: 30g | Protein: 23g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 44mg | Sodium: 722mg | Potassium: 324mg | Fiber: 7g | Sugar: 6g | Vitamin A: 6103IU | Vitamin C: 4mg | Calcium: 56mg | Iron: 5mg