Easy Instant Pot Chicken Noodle Soup Recipe
Explore this straightforward instant pot chicken noodle soup recipe. This soulful homemade soup recipe is a real bliss for anyone who wants to warm up chilling cold nights! This hearty chicken soup can be prepared quickly and easily as all the work is done by a versatile pressure cooker!
Ingredients
- 1 tsp dried oregano
- 1 tbsp olive oil
- 4 cups Water
- 1 pound boneless skinless chicken breasts
- 1/2 tsp Dried thyme
- 1 Bay leaf
- 1 medium sized Onion (chopped)
- Fresh parsley chopped
- 3/4 tsp salt
- 4 medium sized Carrots
- 4 ribs Celery
- 6 ounces Egg noodles
- 3 cloves garlic minced
- 1/4 tsp black pepper
- 4 cups Low sodium chicken broth
Instructions
- Take the Instant pot and press the sauté button, add some olive oil into the pot. Add up the carrots, onion and celery. Once the pot gets hot, stir it at regular intervals until all the vegetables start to get tender or for 3 minutes. Pour some garlic in it.
- Press the "Cancel" button on the instant pot to turn it off.
- Add the bay leaf, dried oregano, pepper, thyme, salt, broth and water into the pot. Stir all vegetables. Settle the chicken comfortably in the broth.
- Close the lid of the Instant pot and revolve the valve in a sealing position. Keep the pressure cooker on high pressure about 7 minutes. It will take 20 minutes to achieve suitable pressure, and afterwards, the cooking duration count down will begin.
- Allow the instant pot to release pressure naturally when the cooking time gets over, for 10 minutes. Afterwards, gently remove the excess pressure by revolving the valve towards the venting position. Use the handle of a long sized spoon for this.
- Open the Instant pot lid when the pin drops down. Take out the bay leaf and throw it. Take out the chicken into a clean bowl or plate. Give some rest to the chicken for a couple of minutes and afterwards shred the chicken.
- Press the "Cancel" button on the pot to turn off the warm settings, and after that, press "Saute." Pour the noodles into the pot and let the noodles simmer until it becomes soft and tender, or for about 5 minutes. Turn off the instant pot.
- Take the shredded chicken and stir it again into the soup. Add up salt and pepper as per your needs, taste the soup and check its doneness. Drizzle up some fresh parsley and serve the soup.
Notes
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