A quick and easy weeknight meal made in under 30 minutes, from prep to bowl. Use leftover chicken, broth, and spaghetti noodles to make a flavorful, from-scratch chicken noodle soup in the Instant Pot.
Plug in your Instant Pot and push the Sauté button to use the sauté feature. The screen on the front will read On and the bottom of the pot will get hot to sauté.
Melt butter in the Instant Pot. Once melted, add the diced onion, carrot, celery, and a big pinch of salt to bring out their juices. Saute the veggies for about 5 minutes until soft.
Add the garlic, thyme, oregano, and basil. Saute for 1 minute.
Add the broth, cooked chicken, and broken noodles. Turn off the Instant Pot so the sauté mode turns off.
Secure the lid on the Instant Pot, turn the steam vent valve on top of the lid to Sealed, and push the Soup button. Use the manual buttons (the +/- buttons) to bring the pressure cook time down to 4 minutes. Note: The pot will take about 10 minutes to come to pressure and begin cooking.
When the 4 minutes is done, quick release the steam valve, turning the valve from Sealed to Venting (use a towel or oven mitt to turn the valve). It will take 1-2 minutes to release all of the pressure from the pot.
After the pressure releases, take the lid off, stir in chopped spinach to wilt and more salt and pepper (to your taste). The soup is hot enough to wilt the spinach, so there's no need to add more heat.
Serve warm.
Video
Notes
Cooked Chicken: This recipe saves time by using leftover chicken meat; not raw chicken. Cook a whole chicken, chicken thighs, or boneless skinless chicken breasts in advance. Or, pick up cooked chicken pieces from the store or a rotisserie chicken. Shred the meat and store the chicken the fridge.Creamy Chicken Noodle Soup Variation: For a creamy soup, like my creamy chicken and rice soup or chicken pot pie soup, stir in 1 cup of heavy cream after pressure cooking. Use the Saute function if the soup needs to be heated further after adding the cream.