Instant Pot Chicken Noodle Soup Recipe

2018-07-22
  • Servings : 8 servings
  • Prep Time : 15m
  • Cook Time : 5m
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Instant Pot Chicken Noodle Soup Recipe is easy, simple and fast to prepare. The chicken can be added before the cooking process, no need to precook it. This dish tasted better served during cold weather 🙂

Ingredients

  • 1 yellow onion, diced (or 3 cubes of Pop and Cook Sauteed Glazed Onions)
  • 2 tsp olive oil
  • 8 cups water
  • 3 Tbsp Better than Bouillon Chicken Base
  • 2 large carrots, sliced into rounds
  • 3 celery ribs, sliced
  • 1 1/2 tsp dried basil
  • 1 1/2 tsp dried oregano
  • 1 bay leaf
  • 1 1/2 pounds uncooked boneless, skinless chicken breasts and thighs, cut into small bite-size pieces
  • 8 ounces dry egg noodles (or other pasta of your choice)

Method

Step 1

Turn your Instant Pot to the saute function (“more”) and wait for it to heat up. When it says HOT on the display add in the oil. Let the oil heat for one minute. Then add in the onion. Saute for 4-5 minutes. (If you’re using the pop and cook sauteed onions then just eliminate this step and add the cubes straight to the pot).

Step 2

Add in the water, Better than Bouillon, carrots, celery, basil, oregano, bay leaf and chicken.

Step 3

Cover the pot and secure the lid. Make sure valve is on “sealing.” Set the manual button (or pressure cook button) to 5 minutes on high pressure.

Step 4

When the cook time ends let the pressure release naturally for 5 minutes and then finish by moving the valve to “venting.”

Step 5

Remove the lid. Discard the bay leaf. Turn the Instant Pot back to the saute setting and add in the uncooked noodles. Let them cook until they reach your desired level of doneness. About 5-8 minutes. Alternatively, you can cook the noodles according to the package directions on the stove top while your soup is cooking in the pressure cooker. Then drain the noodles and add them to the pressure cooker.

Photo by Flickr/

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