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Instant Pot Recipes
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| Preparation time | 10 min |
| Cooking Time | 45 min |
| Ready In | 55 min |
| Level of Difficulty | Moderate |
| Servings | 6 |
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Info
Instant Pot Chicken Noodle Soup
Directions
- Turn Instant Pot to Sauté setting. Heat oil, then add onion, carrots, and celery. Cook, stirring occasionally, until vegetables are slightly tender, 6 to 8 minutes. Add garlic and thyme and cook until fragrant, 1 minute. Add bay leaves if using, then add chicken breasts and season generously with salt and pepper. Add broth and water and close lid. Set Instant Pot to Soup setting and set timer for 7 minutes.
- When cooking is complete and air has been naturally released from Instant Pot, carefully remove lid and use tongs to remove chicken breasts onto a plate or cutting board. Using two forks, shred chicken, then return chicken to pot. Remove bay leaves and add egg noodles. Return Instant Pot to Sauté setting and cook, uncovered, until noodles are cooked through, 4 to 6 minutes.
- Turn off Instant Pot and stir in pepper flakes and lemon juice if using. Ladle into bowls and top with parsley and more black pepper before serving
Ingredients
2 tbsp. extra-virgin olive oil1 small yellow onion, chopped2 medium carrots, peeled and chopped2 stalks celery, chopped2 cloves garlic, minced2 tsp. fresh thyme leaves2 bay leaves (optional)2 lb. boneless skinless chicken breasts (about 4)Kosher saltFreshly ground black pepper4 c. low-sodium chicken broth4 c. cold water 8 oz. egg noodlesPinch crushed red pepper flakes (optional)Juice of 1/4 lemon (optional)2 tbsp. freshly chopped parsley, for garnish
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