Description
Learn how to make delicious Instant Pot Chicken Noodle Soup with this easy recipe. Perfect for a cozy night in, this comforting dish is a must-try!
Ingredients
- – 1 large onion (150g) diced
- – 1 tablespoon (15ml) vegetable oil
- – 2 large boneless skinless chicken breasts (225g each)
- – 2 medium carrots (150g) sliced, about 1 cup
- – 2 ribs celery (100g) sliced, about 1 cup
- – 1 tablespoon (4g) chopped fresh parsley
- – 1 bay leaf
- – 6 cups (1440 ml) (1.5 liters) chicken broth or stock
- – 4 ounces (115g) egg noodles, approx. 2 ½ cups dry
- – salt and black pepper to taste
Instructions
- Set the Instant Pot to SAUTE mode. Sauté the diced onion in vegetable oil until it becomes soft.
- Add the rest of the ingredients, excluding the egg noodles. Set to SOUP (or MANUAL) mode, select HIGH PRESSURE, and adjust the cooking time to 10 minutes. It will take roughly 10 minutes for the pressure to build.
- Use the quick release method to release the pressure. After cooking, remove and throw away the bay leaf. Take out the chicken breasts and use a fork to shred them.
- Switch the Instant Pot back to SAUTE mode. Once the broth starts boiling, add the egg noodles and let them simmer for 6-8 minutes or until they are cooked through.
- Mix in the shredded chicken and season with salt and black pepper according to your preference.
Notes
- Consider enhancing the soup’s flavor by incorporating garlic or herbs like thyme or rosemary.
- Add extra vegetables such as peas or spinach to make the soup more substantial.
- To achieve a thicker consistency, add a cornstarch slurry towards the end of cooking.
