Instant Pot Chicken Noodle Soup
Equipment
- 1 Instant Pot
- 1 Cutting board
- 1 Knife
- 1 measuring cup
- 1 Wooden spoon
Ingredients
- 1 pound chicken breasts boneless and skinless
- 8 cups chicken broth
- 3 medium carrots sliced
- 2 stalks celery sliced
- 1 medium onion diced
- 3 cloves garlic minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 8 ounces egg noodles
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
Instructions
- Set the Instant Pot to sauté mode and heat olive oil.
- Add diced onion and minced garlic to the pot and sauté until the onion is translucent.
- Add sliced carrots and celery, cooking for an additional 2 minutes.
- Pour in the chicken broth and stir in salt, pepper, thyme, and parsley.
- Add the chicken breasts to the pot, ensuring they are submerged in the broth.
- Close the Instant Pot lid, set the valve to sealing, and select the pressure cook/manual setting for 10 minutes.
- Allow the pressure to release naturally for 5 minutes, then carefully quick-release any remaining pressure.
- Open the lid and remove the chicken breasts, shredding them with two forks.
- Return the shredded chicken to the pot and add egg noodles.
- Set the Instant Pot to sauté mode again and cook the noodles until tender, about 5 minutes.
- Stir in lemon juice and adjust seasoning as needed before serving.
Notes
To enhance the flavor, consider adding a bay leaf while cooking and remove it before serving. If you prefer a richer broth, you can replace some of the chicken broth with chicken stock. For a touch of freshness, garnish with fresh parsley before serving. Adjust the amount of noodles to your preference; less noodles will result in a more broth-like soup, while more noodles create a heartier dish.
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