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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Chicken Soup in Instant Pot Recipe

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This recipe for Chicken Soup in Instant Pot is from Donna Urquhart's Favorite Recipes, 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 large Chicken Breasts
1 Tbsp Olive Oil
1 large Onion, diced
2-3 Cloves of Garlic
1 c. Carrots, sliced
1 c. Celery, sliced
1 Tbsp Parsley
1 Bay Leaf
6 c. Chicken Broth
1/8 tsp Tarragon
Salt and Pepper to taste

2 1/2 c. Dry Egg Noodles


Optional: add lemon juice if desired.
Directions:
Directions:
Turn Instant Pot to Sauté and when hot, brown chicken breasts.

Add remaining ingredients except noodles and cover. Set IP to Soup or Manual for 10 minutes. Allow 5 minutes natural release and then do a quick release. Open and remove chicken breasts and shred.

Turn IP to Sauté and when boiling, add egg noodles. Cook for 7 minutes and then add chicken.

Serve.
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
10 minutes active

 

 

 

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