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Easy Instant Pot Chicken Soup

Instant Pot Chicken Soup

Comforting and delicious chicken soup made in the Instant Pot.
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Course: Dinner
Cuisine: American
Diet: Gluten Free
Keyword: instant pot chicken soup
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 6
Calories: 272kcal
Author: Karen Kelly

Ingredients

  • 1 tbsp olive oil
  • 4 large carrots, diced
  • 3 celery ribs, diced
  • 1 onion, diced
  • 4 garlic cloves, diced
  • 1 tsp dried thyme
  • 1/4 tsp cayenne
  • 1 tsp oregano
  • 2 skinless chicken breasts, cubed
  • 5 cups chicken stock
  • 1 bay leaf
  • 1/4 tsp pepper
  • 1 tsp salt, depending on your chicken stock
  • 6 oz pasta of your choice

Instructions

  • Turn Instant Pot to saute and drizzle in 1 tbsp olive oil.  Add chopped carrots, onions, celery and garlic. Saute for 2-3 minutes.
  • Press cancel to turn saute off.  Add all other ingredients except pasta.  Set lid to sealing. 
  • Push manual and set timer for 10 minutes.  When timer goes off, let steam release naturally for five minutes then turn the valve to release using a dish towel.  
  • Open lid and add pasta and stir.  Set pot to saute and cook uncovered for about 5 minutes or until pasta is done.  The timing on this will depend on your pasta so check it often.

Notes

WW Smart Points - 9
Depending on what type of pasta you use you may have to add more or less chicken stock.  If you let the pasta sit too long in a warm Instant Pot it will cook too long and soak up the broth.  I suggest cooking the pasta until it's done and then remove it from the Instant Pot.  
Be sure to adjust salt and pepper to taste.  

Nutrition

Calories: 272kcal | Carbohydrates: 35g | Protein: 17g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 30mg | Sodium: 764mg | Potassium: 629mg | Fiber: 2g | Sugar: 7g | Vitamin A: 6925IU | Vitamin C: 5.9mg | Calcium: 49mg | Iron: 1.4mg
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