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Instant Pot Chicken Noodle Soup Recipe

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This recipe for Instant Pot Chicken Noodle Soup is from Fifty Years in the Kitchen by Marj Moritz, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 boneless skinless chicken breasts, cubed
2 tbsp olive oil
pinch of salt and pepper
2 carrots, sliced
2 stalks celery, sliced
¼ onion, diced
48 ounces chicken broth or half chicken and half vegetable broth
2 cups uncooked egg noodles
Directions:
Directions:
1. Put Instant Pot on saute low (pressure cooker: medium heat) and add olive oil, chicken cut into spoon sized chunks, celery, onions, and carrots.
2. Cook for a bit so chicken gets just a bit cooked on outside and veggies soften just slightly.
3. Turn IP/PC off and add chicken broth, uncooked noodles, salt and pepper.
4. Put lid on IP/PC, close valve and set to manual, pressure, high for 5 minutes.
5. When it beeps allow to sit about 2-3 minutes and then release pressure valve. Once steam is released carefully lift lid and enjoy!
Personal Notes:
Personal Notes:
Instant Pot chicken noodle soup recipe that is quick to make, needs only a few ingredients and a healthy pressure cooker recipe that is perfect year round.

 

 

 

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