Lunch Recipe

Instant Pot® Chicken Noodle Soup

Simple and fast chicken noodle soup made in the Instant Pot®.

INGRIDIENT

2 tablespoons salted butter

3 carrots, or more to taste, peeled and sliced

3 stalks celery, or more to taste, chopped

1 medium onion, chopped

1 teaspoon ground thyme

1 teaspoon dried oregano

1 teaspoon salt, or to taste

½ teaspoon ground black pepper, or to taste

4 cups chicken broth

4 cups water

4 cubes chicken bouillon

2 bay leaves

1 pound frozen skinless, boneless chicken breast halves

1 (8 ounce) package thin egg noodles

1 tablespoon dried parsley

DIRECTION

Step: 1

Turn on a multi-functional pressure cooker (such as Instant Pot®), select Saute function, and add butter. Add carrots, celery, and onion to the melted butter; saute until soft, 3 to 5 minutes. Stir in thyme, oregano, salt, and pepper. Cancel Saute function.

Step: 2

Stir in chicken broth, water, bouillon cubes, and bay leaves. Add frozen chicken breasts. Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.

Step: 3

Release pressure using the natural-release method according to manufacturer’s instructions, 10 minutes. Switch to the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid.

Step: 4

Remove chicken from the pot. Carefully chop or shred the meat, and add back to the pot.

Step: 5

Select Saute function and add egg noodles. Cook until noodles are tender yet firm to the bite, 8 to 10 minutes. Stir in dried parsley and serve.