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Instant Pot Chicken Soup

Michelle Krill
Homemade soup made simple! Enjoy the comfort of chicken noodle soup with this clean eating chicken soup recipe.
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Prep Time 15 minutes
Cook Time 20 minutes
Course Soup
Cuisine American
Servings 4 1 1/2 cup each
Calories 357 kcal

Ingredients
  

  • 2 tsp olive oil
  • 1/2 cup chopped onion
  • 2 cups sliced celery
  • 4 cups low-sodium chicken broth
  • 3 cups chopped rotisserie chicken breast
  • 1 1/2 cups sliced carrots
  • 1 tsp dried oregano leaves
  • 1/2 tsp sea or Himalayan salt
  • 1/2 tsp ground black pepper
  • 1 1/4 cups dry whole wheat pasta (penne, farfalle, rotini)

Instructions
 

  • Heat oil in the Instant Pot liner on Sauté setting
  • Add onion and celery; stir frequently and cook until onion is translucent. (about 5 minutes)
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  • Add broth, pasta, chicken, carrots, oregano, and salt and pepper to the pot.
  • Lock the Instant Pot lid in place and set the valve to sealing.
  • Set the Manual timer to 10 minutes. Remember, that the pot take a few minutes to come to pressure and then the 10 minute timer will start.
  • When the 10 minutes has elapsed, the pot will beep. Open the valve to do a Quick Release of the pressure.
  • Check that the pasta is cooked enough and serve.
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Notes

Substitute rice pasta or quinoa pasta for the whole wheat pasta if you are looking to make the soup gluten free.
Keyword comfort food, instant pot, soup