Come to Pressure and Natural Release25 minutesmins
Total Time48 minutesmins
Servings: 6Servings
Calories: 217kcal
Ingredients
1tablespooncooking oilvegetable, canola, olive, etc.
1cupwhite onionabout 1 medium onion, diced
1cupcarrotsabout 3 medium carrots, sliced
½cupceleryabout 2 ribs, sliced
½teaspoondried oregano
¼teaspoondried thyme
Salt and pepperstart with less than ½ teaspoon of each
3garlic cloves
1poundboneless skinless chicken breasts
1bay leaf
6cupslow-sodium chicken broth
4ouncesegg noodles
Instructions
Turn on the pressure cooker using the “saute” function, and allow the stainless steel liner to get hot.
Add the oil, onions, carrots, celery, oregano, thyme, salt, and pepper. Saute for 3 to 5 minutes or until the vegetables begin to soften. Add the garlic, and saute for an additional 30 seconds. Press “cancel” to turn off the pressure cooker.
1 tablespoon cooking oil, 1 cup white onion, 1 cup carrots, ½ cup celery, ½ teaspoon dried oregano, ¼ teaspoon dried thyme, Salt and pepper, 3 garlic cloves
Add the chicken breasts, bay leaf, and chicken broth. Close the lid, ensure that the valve is set to “sealing,” and press the manual (pressure cook) button. Adjust the time to 8 minutes.
After the time is up, allow a 10 minute natural release before opening the valve to release any remaining pressure. Carefully open the lid, and remove both chicken breasts from the pressure cooker. Place them on a plate or in a large bowl, and use two forks to shred. Set aside.
Press “cancel” on the pressure cooker, then press “saute.” Add the egg noodles, and stir to combine. Cook the egg noodles for 5 to 6 minutes or until the desired firmness is reached. Press “cancel” again to turn off the pressure cooker.
4 ounces egg noodles
Add the shredded chicken back to Instant Pot, and stir. Serve hot.
Notes
The calories listed are an approximation based on the ingredients and a serving size of about 1 cup of the Instant Pot chicken noodle soup. Actual calories will vary. The chicken soup can be stored, in a sealed container, in your fridge for up to 3 days. *This soup has a lot of noodles, chicken, and veggies but is light on broth. If you prefer more broth, add an additional 1 to 2 cups of broth to the recipe. The spices may need to be adjusted to compensate for the additional liquid.