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–+ servings
Close up side shot of chicken noodle soup in a white bowl, with a sprig of fresh thyme on top.
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Instant Pot Paleo Chicken Noodle Soup

A simple and easy Instant Pot Paleo Chicken Noodle Soup. 8 Fresh Ingredients. 15 Minutes in the Instant Pot. The best recipe for cold weather, or when you have a cold. Gluten-Free. Paleo. Whole 30.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main Course, Soup
Cuisine: American, British
Servings: 8
Calories: 136kcal
Author: Roche Woodworth

Ingredients

  • 4 chicken breasts (can use rotisserie chicken, or leftover chicken)
  • 1 onion (diced)
  • 4 medium carrots (sliced)
  • 2 celery ribs (plus leaves)
  • 1 cup white sweet potato (diced)
  • 1 cup frozen peas
  • 1 tablespoon minced garlic
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 4 cups chicken broth
  • 2 cups Shirataki noodles (or low carb noodle of choice)

Instructions

  • Add all the ingredients (except the Shirataki Noodles) into your Instant Pot.
  • Set the timer to 15 minutes on high pressures. (Manual Setting).
  • Quick or natural pressure release.
  • Remove the chicken breasts and shred. Add back into to pot.
  • Add the noodles, and stir until everything is evenly mixed.
  • Serve immediately.

Notes

 
You can also make this recipe in a regular pot, by following the instructions exactly, but simmering on the stovetop for 30-45 minutes instead of using an Instant Pot.
*For a low-carb and keto option: omit the sweet potato.

Nutrition

Calories: 136kcal | Carbohydrates: 13.5g | Protein: 14.9g | Fat: 2.1g | Saturated Fat: 0.2g | Cholesterol: 32mg | Sodium: 457mg | Potassium: 589mg | Fiber: 3.2g | Sugar: 3.7g | Calcium: 30mg | Iron: 1.3mg