Print

Instant Pot Chicken Noodle Soup

Chicken noodle soup in instant pot - the image is a close-up of a bowl of soup. the soup appears to be a type of noodle soup with chunks of chicken, carrots, celery, and other vegetables mixed in. the broth is a light yellow color and is thick and creamy. the bowl is made of dark brown ceramic and is sitting on a dark blue surface. there are also some sprigs of parsley scattered throughout the soup, adding a pop of green color to the dish.
Print Recipe

A comforting and hearty chicken noodle soup made quickly and easily in the Instant Pot. Tender chicken, vegetables, and egg noodles come together in a flavorful broth for the perfect homemade meal.

Ingredients

Scale

1 tablespoon olive oil
1 medium yellow onion, diced
3 medium carrots, peeled and sliced into 1/4-inch rounds
3 celery stalks, sliced into 1/4-inch pieces
3 cloves garlic, minced
8 cups low-sodium chicken broth
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon ground black pepper
1 teaspoon kosher salt
2 bay leaves
1 1/2 pounds boneless, skinless chicken breasts
6 ounces wide egg noodles
2 tablespoons chopped fresh parsley

Instructions

Set the Instant Pot to ‘Sauté’ mode and heat the olive oil.
Add the diced onion, sliced carrots, and sliced celery to the pot. Sauté for 4 to 5 minutes, stirring occasionally, until the vegetables begin to soften.
Add the minced garlic and sauté for an additional 30 seconds until fragrant.
Pour in the chicken broth and stir in dried thyme, dried rosemary, ground black pepper, kosher salt, and bay leaves.
Place the chicken breasts into the broth, making sure they are submerged.
Cancel the ‘Sauté’ mode. Secure the Instant Pot lid and set the valve to ‘Sealing’.
Select ‘Pressure Cook’ or ‘Manual’ mode and set the timer for 10 minutes on high pressure.
When the cooking cycle is complete, allow the pressure to release naturally for 10 minutes, then carefully perform a quick release to release any remaining pressure.
Open the lid and remove the chicken breasts. Using two forks, shred the chicken into bite-sized pieces.
Set the Instant Pot back to ‘Sauté’ mode and bring the soup to a gentle boil.
Add the egg noodles to the pot and cook uncovered for 6 to 8 minutes, stirring occasionally, until the noodles are tender.
Return the shredded chicken to the pot and stir to combine. Cook for an additional 1 to 2 minutes to heat through.
Remove the bay leaves and stir in the chopped fresh parsley.
Taste and adjust seasoning with additional salt and pepper if desired.
Serve hot.

Find it online: https://cookinglove.cookinglovely.com/quick-comfort-chicken-noodle-soup-in-an-instant-pot/