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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Instant Pot Chicken Noodle Soup Recipe

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This recipe for Instant Pot Chicken Noodle Soup is from The TIBOLLA Family Cookbook Project, 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:  
4 large frozen chicken breasts (boneless, skinless)
3 full-sized carrots, chopped
4 celery stalks, chopped
1 small onion, chopped
3 tablespoons butter
2 cloves garlic, minced
2 slices fresh ginger
8 oz. wide noodles
1 bay leaf
1 tablespoon Italian seasoning
Salt and pepper (to taste)
8 cups chicken broth (2-32 ounce containers)

Directions:
Directions:
To cook the chicken
Place frozen chicken breasts in Instant Pot, adding one cup water
Put on lid and close vent
Set Instant Pot to manual and set the time to 10 minutes
Once the Instant Pot is up to pressure it will start the 10 minute timer
Once the timer is up, do a quick release.


Make Chicken Noodle Soup
Add 3 tablespoons butter and press saute on Instant Pot
Once butter is melted, add carrots, celery, and onion. Saute until vegetables are soft, about 5 minutes
While vegetables are sautéing, shred or chop chicken
Add chicken, chicken broth, garlic, sliced ginger, and bay leaf
Add salt, pepper, and Italian seasonings
Add noodles
Close lid and vent
Set Instant Pot to Soup and reduce the time to 4 minutes
Once the Instant Pot is up to pressure it will start the 4 minute timer
When timer is done, press the quick release valve

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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