Instant Pot Chicken Noodle Soup

As the trees shed their leaves and the sun sets what feels like faster, there’s nothing better than warm bowl of chicken noodle soup. You can substitue a lot of things here: the type of chicken (thigh, bone-in, or, on the opposite scale, a vegan alternative), the noodle, the broth. Whatever you need to do to make it perfect for you.

ingredients

• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 2 celery stalks, diced
• 2 carrots, peels & chopped
• 2 chicken breasts, raw
• 64 oz chicken broth
• 2 bay leaves
• seasonings (thyme, oregano, parsley), to taste
• salt & pepper
• 12 oz. egg noodles or half a box of dried pasta
• fresh parsley for garnish

method

1. Set your Instant Pot to sauté, melting your butter in the olive oil
2. Once the butter is melted, add diced onion to the Instant Pot. Sauté for a few minutes.
3. Add the minced onion, carrots, & celery, continuing to sauté for a few minutes more.
4. Hit cancel on the instant pot, season the vegetables with salt, pepper, and other herbs.
   1. I don’t measure, but I would say a hefty sprinkling or 1-2 tsp of each seasoning.
5. Add in bay leaves, raw chicken breast, & chicken broth. Mix & cover with the lid.
   1. Make sure the silicone ring is in place before covering to pressure cook
6. Set Instant Pot to pressure cook for 12 minutes. Once time is up, do a 10-minute release.
7. Follow the release, remove the lid & set the Instant Pot to sauté.
8. Remove bay leaves & chicken. Shred the chicken, discard the bay leaves.
9. Add in noodles, following the directions on your choice of pasta/noodle.
10. Once noodles are cooked, add back in the shredded chicken. Stir & hit cancel on the Instant Pot.
11. Adjust for seasoning by taste. I usually like to add more salt, pepper, and fresh chopped parsley.