Instant Pot Chicken Noodle Soup
by Emily C.
Prep time: 10 minutes
Cook time: 50 minutes
Total time: 1 hours
Yield: 6
servings
Description:
A soup classic, this chicken noodle soup will solve any problem you might be having this winter.
Ingredients:
- 2 tablespoon butter
- 1 large onion, chopped
- 3 carrots, cut into 1 inch pieces
- 2 celery stalks, cut into 1 inch pieces
- 3 garlic cloves, chopped
- 1 tablespoon chopped fresh thyme leaves
- 1 tablespoon chopped, fresh oregano
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon coarse ground black pepper
- 1 bay leaf
- 2lbs boneless, skinless chicken breasts
- 4 cups chicken stock
- 6 oz extra wide egg noodles
- Chopped, fresh parsley
Steps:
- 1 Add the butter to the liner of a 6- or 8-quart Instant Pot and set to SAUTE. Add onion, carrots, and celery to the pot and cook, stirring, for 3 minutes. Add the garlic, thyme, oregano, salt and pepper and cook 1 more minute. Add the bay leaf, chicken, stock, and 2 cups of water.
- 2 Cover the Instant Pot with the lid and lock into place. Seal the steam release handle. Select HIGH PRESSURE and set the timer for 10 minutes. When the timer is up, let rest for 10 minutes, then manually release the pressure (unseal the steam release handle). Unlock and remove the lid, being careful of any remaining steam. Remove the bay leaf.
- 3 Remove the chicken from the pot and shred with two forks.
- 4 Meanwhile, set cooker to SAUTE and bring the soup to a boil. Add the noodles and cook 5-7 minutes or until the noodles are tender. Return the shredded chicken to pot and stir gently. Transfer to serving bowls and garnish with chopped parsley, if desired.
