How to Make the Best Instant Pot Chicken Noodle Soup Ever (YUM!)
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Total Time: 40 minutes
- Yield: 6 1x
Scale
Ingredients
1 (2 pounds) whole chicken, giblets and neck removed, washed and drained
2 tbsp butter unsalted
1 large onion, chopped
2 garlic cloves, minced
2 medium carrots, sliced
2 celery stalks, sliced
1 tsp dried thyme
½ tsp dried oregano
6 cups water
4 oz uncooked egg noodles
2 tbsp chopped fresh parsley
salt, black pepper to taste
Instructions
- Press the SAUTE button on the Instant pot and let stand until screen reads “HOT”.
- Add the butter.
- Add the onion, carrots and celery and cook for 1-2 minutes.
- Add the garlic and cook for 30 seconds.
- Press the CANCEL button.
- Add the chicken, dried basil, oregano and water.
- Stir to combine.
- Close and seal the Instant pot.
- Turn the venting knob to SEALING.
- Press PRESSURE COOK button and check to make sure the pressure level shows as “High” on the display.
- Adjust the timer to 25 minutes.
- When finished cooking, release pressure naturally according to manufacturer’s directions.
- Open the lid.
- Remove the chicken from the Instant pot.
- Discard the skin and bones.
- Shred the meat with 2 forks.
- Add the meat to the pot.
- Stir in the chopped parsley.
- Press the SAUTE button on the Instant pot and bring the soup to a boil.
- Add the noodles and cook until al dente.
- Season to taste with salt and black pepper.
- Serve warm.
Find it online: https://misswish.com/instant-pot-chicken-noodle-soup-recipe