Description

Enjoy this quick and easy Instant Pot Chicken Noodle Soup in your lunch box, on a cold day or when you’re feeling under the weather. It’s so comforting!

Equipment

Instant Pot

Ingredients

4boneless skinless chicken thighs, trimmed of all fat (about 1 pound total) or use 1 lb chicken breasts

1/4teaspoonkosher salt

1teaspoonolive oil

1/2cupdiced onion

1/2cupdiced celery

1/2cuppeeled and sliced carrot

3clovesgarlic, minced

4cupslow-sodium chicken broth

2bay leaves

black pepper, to taste

1cupegg noodles, (1 1/2 oz)

parsley, optional for garnish

Instructions

• Season the chicken with salt. Press sauté and add the oil.

• Add the onion, celery, carrot and garlic and sauté until soft, 4 to 5 minutes.

Add the chicken, broth, bay leaves and 1/8 teaspoon black pepper.

• Cover and cook high pressure 15 minutes. Let the pressure release naturally when finished cooking.

• Discard the bay leaves, coarsely shred the chicken with two forks and return to the soup, add the noodles and cook 2 minutes high pressure.

Quick or natural release. Garnish with parsley and serve.

Last Step:

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Notes

To make this quicker, I suggest using pre-chopped veggies or a veggie chopper.

Nutrition

Serving: 11/2 cups, Calories: 223kcal, Carbohydrates: 13.5g, Protein: 26.5g, Fat: 6.5g, Saturated Fat: 1.5g, Cholesterol: 117mg, Sodium: 775mg, Fiber: 1.4g, Sugar: 3g