Instant Pot Chicken Noodle Soup
Savor this simple and speedy Instant Pot Chicken Noodle Soup, perfect for chilly days or when you're not feeling your best. It’s the ultimate comfort in a bowl!
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Ingredients
- 4 boneless skinless chicken thighs
- 1/2 cup diced celery
- 1/2 cup peeled and sliced carrot
- 3 cloves garlic
- 4 cups low-sodium chicken broth
- 2 bay leaves
- black pepper
- 1 cup egg noodles
- parsley
- 1 teaspoon olive oil
- 1/2 cup diced onion
- 1/4 teaspoon kosher salt
Equipment Needed
- Instant Pot
Instructions
- 1
Sprinkle salt over the chicken pieces. Activate the sauté function and pour in the oil.
- 2
Introduce the onion, celery, carrot, and garlic to the pot, sautéing until they soften, which should take about 4 to 5 minutes.
- 3
Incorporate the chicken, broth, bay leaves, and a dash of black pepper (1/8 teaspoon).
- 4
Secure the lid and set to cook on high pressure for 15 minutes. Once the cooking time is complete, allow the pressure to release naturally.
- 5
Remove the bay leaves, then use two forks to shred the chicken into bite-sized pieces and return it to the soup. Add the noodles and cook on high pressure for an additional 2 minutes.
- 6
Release the pressure quickly or allow it to release naturally. Finish by garnishing with parsley before serving.
Nutrition Information
Notes & Tips
- To make this quicker, I suggest using pre-chopped veggies or a veggie chopper.