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Instant Pot Chicken Noodle Soup

Instant Pot Chicken Noodle Soup
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A quick and easy chicken noodle soup made in the Instant Pot. Perfect for a comforting meal any day of the week.

Ingredients

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  • 1 tbsp olive oil
  • 1 onion, diced
  • 2 carrots, sliced
  • 2 celery stalks, chopped
  • 3 garlic cloves, minced
  • 1 lb boneless, skinless chicken breast
  • 6 cups chicken broth
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • 1 bay leaf
  • 1/2 tsp black pepper
  • 2 cups egg noodles
  • Salt to taste

Instructions

  1. Set the Instant Pot to sauté mode and heat the olive oil.
  2. Add onion, carrots, celery, and garlic. Sauté for 3 minutes.
  3. Place chicken breast on top of the vegetables.
  4. Pour in chicken broth and add thyme, parsley, bay leaf, and black pepper.
  5. Close the lid and set to manual high pressure for 10 minutes.
  6. Quick release the pressure when done.
  7. Remove the chicken, shred it, and return it to the pot.
  8. Add egg noodles and cook on sauté mode for 5 minutes or until noodles are tender.
  9. Season with salt if needed and serve hot.

Notes

  • Use pre-cooked chicken for even faster preparation.
  • Substitute egg noodles with gluten-free pasta if needed.
  • Store leftovers in an airtight container for up to 3 days.

Nutrition

Find it online: https://kitchenvan.com/instant-pot-chicken-noodle-soup-recipe/