INSTANT POT SOUP RECIPES WITH CHICKEN RECIPES

Steps:

• In the inner pot, add the vegetables first, then, chicken, and the herbs on top.
• Add 4 cups of cold water.
• Close the lid tightly and close the vent. Press Soup function on the Instant Pot.
• When the timer goes off, release the pressure naturally. It may take about 20-30 minutes after the timer goes off for the vent to open.
• Open the lid, take out the chicken and de-bone the meat.
• Reserve the bones to make bone broth. Put the meat back to the pot and stir.
• Crush the carrots and celery gently against the side of the pot with the back of a spoon.
• Add salt and pepper to taste.
• Garnish with thinly sliced onions, and scallions to serve. Enjoy!!

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.