INSTANT POT CHICKEN NOODLE SOUP - EASY AND HEALTHY RECIPE
An easy recipe for Instant Pot Chicken Noodle Soup, perfect for cold winter days! This delicious chicken soup is quick and easy to make in your pressure cooker.
Provided by Kristine
Categories Main Course Soup
Total Time 55 minutes
Prep Time 20 minutes
Cook Time 15 minutes
Yield 6
Number Of Ingredients 15
Steps:
- Press the sauté button on the Instant Pot and add the olive oil to the pot. Once the pot is hot, add the onion, carrots and celery and cook, stirring occasionally, until veggies start to soften, about 3 minutes. Stir in the garlic.
- Press "Cancel" to turn off the Instant Pot.
- Add the dried oregano, thyme, bay leaf, salt, pepper, broth and water to the pot. Stir. Nestle the chicken into the broth.
- Close the Instant Pot lid and turn the valve to the sealing position. Pressure cook on high pressure for 7 minutes. The Instant Pot will take about 20 minutes to reach pressure and then the cook time will begin counting down.
- When the cook time ends, allow the Instant Pot to naturally release for 10 minutes. Then, carefully release the remaining pressure by turning the steam release valve to the venting position using the handle of a long spoon.
- When the pin drops down, open the Instant Pot lid. Remove the bay leaf and discard. Remove the chicken to a clean plate, bowl, or cutting board. Let the chicken rest for a few minutes and then shred the chicken.
- Press "Cancel" to turn off the warm setting and then press "Saute." Add the noodles to the pot and let them simmer for about 5 minutes, until just tender. Turn the Instant Pot off.
- Stir the shredded chicken back into the soup. Taste soup and season with additional salt and pepper as needed. Serve soup with fresh parsley, if desired.
Nutrition Facts : ServingSize 1.5 cups, Calories 269 kcal, CarbohydrateContent 29 g, ProteinContent 24 g, FatContent 7 g, SaturatedFatContent 1 g, CholesterolContent 72 mg, SodiumContent 374 mg, FiberContent 3 g, SugarContent 4 g
INSTANT POT CHICKEN NOODLE SOUP - HOW TO MAKE INSTANT PO…
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Provided by Lauren Miyashiro; Recipe by Kellie Kelley
Categories comfort food dinner lunch main dish soup
Total Time 1 hours
Prep Time 10 minutes
Cook Time 0S
Yield 4-6 servings
Number Of Ingredients 14
Steps:
- 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.
- 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.
- Remove the chicken from the pot and shred with two forks.
- 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.
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