Cooked - Chicken Noodle Soup - Instant Pot

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Chicken Noodle Soup - Instant Pot

6.0

½ tablespoon olive oil (or cooking spray)

½ cup diced onion (about half of a large onion)

3 stalks celery (chopped)

3 carrots (chopped, about 2 cups)

2 cloves of fresh garlic (minced)

2 leaves bay

½ Tablespoon fresh parsley (chopped (you can substitute dried))

7 cups chicken stock (homemade or store-bought)

6 ounces uncooked egg noodle pasta

6 ounces cooked chicken ((I used leftover rotisserie chicken, and you can use more if you like))

Salt and pepper (to taste)

Drizzle the oil into the inner stainless steel pot, and preheat on the sauté setting to medium for about a minute.
Add the bay leaves, parsley, onion, celery and carrots and cook for about 3 to 5 minutes, until they start to get tender.
Add the garlic, a pinch of salt and pepper to season the veggies, and cook a minute more.
Turn off the heat, add the chicken stock, cooked diced chicken and pasta.
Place the lid on top, lock it, and use the manual setting to set to 2 minutes low pressure.
Allow the pressure to naturally release for 8 minutes, then quick release it to release the rest of the pressure.
Salt and pepper, to taste.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍲Soup

Cuisine🇺🇸American

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 45m

Created 18 weeks ago

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