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 mins
Cook Time15 minutes mins
Total Time25 minutes mins
Course: Main Course, Soup
Cuisine: American, British
- 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)
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.
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.
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