Description
Enjoy this quick and easy Instant Pot Chicken Noodle Soup in your lunch box, on a cold day or when you’re feeling under the weather. It’s so comforting!
Equipment
Instant Pot
Ingredients
4boneless skinless chicken thighs, trimmed of all fat (about 1 pound total) or use 1 lb chicken breasts
1/4teaspoonkosher salt
1teaspoonolive oil
1/2cupdiced onion
1/2cupdiced celery
1/2cuppeeled and sliced carrot
3clovesgarlic, minced
4cupslow-sodium chicken broth
2bay leaves
black pepper, to taste
1cupegg noodles, (1 1/2 oz)
parsley, optional for garnish
Instructions
- Season the chicken with salt. Press sauté and add the oil.
- Add the onion, celery, carrot and garlic and sauté until soft, 4 to 5 minutes.
Add the chicken, broth, bay leaves and 1/8 teaspoon black pepper.
- Cover and cook high pressure 15 minutes. Let the pressure release naturally when finished cooking.
- Discard the bay leaves, coarsely shred the chicken with two forks and return to the soup, add the noodles and cook 2 minutes high pressure.
Quick or natural release. Garnish with parsley and serve.
Last Step:
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Notes
To make this quicker, I suggest using pre-chopped veggies or a veggie chopper.
Nutrition
Serving: 11/2 cups, Calories: 223kcal, Carbohydrates: 13.5g, Protein: 26.5g, Fat: 6.5g, Saturated Fat: 1.5g, Cholesterol: 117mg, Sodium: 775mg, Fiber: 1.4g, Sugar: 3g
