A one-pot comfort classic with a twist! Instant Pot chicken noodle soup is made with juicy chicken and tender veggies in a deliciously seasoned broth with loads of soft noodles for slurping! Ready to serve in just 35 minutes.
½teaspoonfreshly cracked black pepper, more to taste
32ounceschicken stock
2cupswater
5ouncesegg noodles
Bay leaf, optional
For serving
2-3TablespoonsChopped fresh parsley
Bread or crackers
Instructions
Set the Instant Pot to Sauté. Heat oil. Add the onion, carrots, and celery. Cook 3-5 minutes, stirring occasionally. Add the garlic the last minute of cooking.
Turn the Sauté mode off. Stir in Italian seasoning, salt, and pepper. Then place chicken on top of the vegetables.
Pour the stock and water over the top. Add a bay leaf if desired. Cover with the lid and turn the valve to seal. Set to the soup setting (or high pressure) and cook 7 minutes. Wait until the natural release cycle is complete.
Carefully remove the lid with a towel. Transfer the chicken to a cutting board and let rest a couple minutes before shredding.
Push cancel and then turn the Instant Pot to Sauté and stir in the noodles. Cook 6 minutes, or until the noodles are al dente. Stir in the shredded chicken and parsley the last minute of cooking.
Season with salt and pepper, and top with fresh parsley. Serve while warm.
Notes
Frozen chicken: You can use frozen chicken, but I would make sure it's not a huge chunk and that the pieces are separated. You'll need to add cook for 12 minutes.Variations: This recipe is easy to add in more vegetables, such as toss in 1/2 cup bell peppers or mushrooms when you add the onions. Storage: Store leftovers in a covered container in the refrigerator up to 3 days.