Instant Pot Chicken Noodle Soup
Equipment
- 1 Instant Pot
Ingredients
- 1 large onion diced
- 1 tbsp olive oil
- 2 large chicken breasts boneless & skinless, about 8 oz each
- 1 cup carrots sliced
- 1 cup celery sliced
- 1 tbsp parsley fresh
- 1 bay leaf
- 6 cups chicken broth
- 4 oz egg noodles approximately 2 1/2 cups dry
- salt & pepper to taste
Instructions
- Turn the instant pot on to SAUTE. Cook onion in olive oil until softened.
- Add remaining ingredients except noodles. Select SOUP (or MANUAL), HIGH PRESSURE and change the time to 10 minutes. The instant pot will take about 10 minutes to build pressure.
- Quick release pressure. Once cooked, remove and discard bay leaf. Remove chicken breasts and shred with a fork.
- Turn Instant Pot onto SAUTE. Once broth begins to boil, add egg noodles and allow to simmer 6-8 minutes or until tender.
- Stir in chicken and season with salt and pepper to taste.
