Easy Instant Pot Chicken Noodle Soup
Description
Made with either fresh or frozen chicken, this Instant Pot chicken noodle soup is an easy recipe when you're short on time.
Ingredients
•
2 tablespoons salted butter
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3 carrots, or more to taste, peeled and sliced
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3 stalks celery, or more to taste, chopped
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1 medium onion, chopped
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1 teaspoon ground thyme
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1 teaspoon dried oregano
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1 teaspoon salt, or to taste
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1/2 teaspoon ground black pepper, or to taste
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4 cups chicken broth
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4 cups water
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4 cubes chicken bouillon
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2 bay leaves
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1 pound frozen skinless, boneless chicken breast halves
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1 (8 ounce) package thin egg noodles
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1 tablespoon dried parsley
Directions
1
Turn on a multi-functional pressure cooker (such as Instant Pot), select Sauté function, and add butter. Add carrots, celery, and onion to the melted butter; sauté until soft, 3 to 5 minutes. Stir in thyme, oregano, salt, and pepper. Cancel Sauté function.
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.
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.
4
Remove chicken from the pot. Carefully chop or shred the meat, and add back to the pot.
5
Select Sauté 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.