4.2 ★★★★★ |A hearty classic that has the flavors of being slowcooked but can be made in minutes in the Instant Pot.#Instant Pot Chicken Noodle Soup #Instant Pot #Soup Recipes #Chicken #Noodle
Instant Pot Chicken Noodle Soup #Instant Pot #Soup Recipes #Chicken #Noodle ,
By Foods Oketekno .
Total Time: 17 Minutes, Servings: 6 Servings
Ingredients :
Instructions :
Copyright: Foods Oketekno
481 Comment
4.2 ★★★★★ |A hearty classic that has the flavors of being slowcooked but can be made in minutes in the Instant Pot.#Instant Pot Chicken Noodle Soup #Instant Pot #Soup Recipes #Chicken #Noodle
Total Time: 17 Minutes, Servings: 6 Servings
Ingredients :
- 1.25 lbs Chicken Thighs, boneless, skinless
- 3 each Carrots, Large, chopped in 1 inch pieces
- 2 each Celery, Stalks, chopped in 1/2 inch pieces
- 1/2 each onion, small yellow, chopped
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 each Bay Leaf
- 6 cups low sodium chicken broth
- 3 each Chicken Bouillon Cubes
- 3 cups Egg Noodles
- 2 tbsps Parsley, finely chopped
- Salt & Pepper, seasoning
Instructions :
- Turn on your Instant Pot and set the SAUTE function. When IP reads HOT, add 2 tablespoons olive oil to the pan.
- Season chicken thighs with salt and pepper on one side. Place in Instant Pot pan, seasoned sided down and season remaining side. Brown for 3-4 minutes on each side. Chicken will not be cooked through and that is OK.
- Remove chicken from pot and set aside on a plate.
- In pot, add onion, carrots, and celery and season with salt and pepper. Saute for 4-5 minutes until onion is translucent. Stir well.
- Add garlic and continue to stir for 1-2 minutes as to not burn the garlic.
- To deglaze the pot: Add 1/3 cup of your chicken broth to the pot and use a flat wooden spoon to scrape the bottom of the pot gathering all the cooked bits of flavor into your broth. Do not skip this step!
- Next add the chicken back into the pot, plus any juices left on the plate.
- Add your bay leaf and remaining chicken broth and bullion cubes. Stir well.
- Add lid to Instant Pot, set vent to sealing position and set Instant Pot to MANUEL for 7 minutes.
- When timer is up, carefully quick release the pressure on the pot. Remove lid and carefully remove chicken thighs with tongs and place on cutting board.
- Turn the pot from "keep warm" to "saute" by hitting cancel and then saute buttons.
- Bring soup up to a boil and add in egg noodles. Stir and cook for 4 minutes or until noodles are soft.
- While the noodles are cooking, shred chicken with 2 forks. Return Chicken to the Instant Pot and add salt and pepper to taste.
- Remove the Bay Leaf before serving.
- Top with some fresh parsley. (I know this seems silly but it adds so much fresh flavor! Trust me!)
- Enjoy!
Copyright: Foods Oketekno
481 Comment
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