Simple and fast chicken noodle soup made in the Instant Pot
Prep Time
15 mins
Dificult
Medium
Servings
1 hr 20 mins
Ingredients
Instructions
Turn on a multi-functional pressure cooker (such as Instant Pot)
select Sauté function
and add butter. Add carrots
celery
and onion to the melted butter; sauté until soft
3 to 5 minutes. Stir in thyme
oregano
salt
and pepper. Cancel Sauté function.
Stir in chicken broth
water
bouillon cubes
and bay leaves. Add frozen chicken breasts. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions
10 minutes. Switch to the quick-release method according to manufacturer's instructions
about 5 minutes. Unlock and remove the lid.
Remove chicken from the pot. Carefully chop or shred the meat
and add back to the pot.
Select Sauté function and add egg noodles. Cook until noodles are tender yet firm to the bite
8 to 10 minutes. Stir in dried parsley and serve.
Recipe Tip
If using unfrozen chicken
you could set the timer for 10 minutes in Step 2 instead of 12 minutes.
