Chicken Noodle Soup

Poultry, Pressure Cooker, Soups

Cook Time: 45 mins Servings: Servings 4 Source: Pressurecookrecipes.com

Ingredients

– 1½ pounds boneless chicken breasts or thighs (or 2lbs bone-in chicken breasts or thighs)
– 8 ounces (170g – 227g) uncooked wide egg noodles or pasta of choice (see notes)
– 2 tablespoons (15ml – 30ml) olive oil or unsalted butter
(200g) cremini mushrooms , sliced
(180g – 220g) medium onion , roughly diced
bay leaves
(23g) garlic cloves , roughly minced
cups (1.5L) unsalted chicken stock
teaspoon (7g) sea salt
(220g) carrots , chopped
ribs (220g) celery , chopped
Kosher salt and Ground black pepper to taste
Garnish
¼ cup (21g) Italian parsley , finely chopped
tablespoon (15ml) freshly squeezed lemon juice (can add more to taste)

Directions

Sauté Mushrooms: Heat up Instant Pot by using “Sauté More” function. Wait until Instant Pot says “HOT”. Add 1 to 2 tbsp olive oil or unsalted butter in Instant Pot. Make sure to coat the oil well over whole bottom of the pot.
Add in sliced cremini mushrooms. Season with a pinch of kosher salt and ground black pepper. Stir to evenly coat mushrooms with oil. Sauté for 5 minutes.
Sauté Onions & Garlic: Add in diced onions, saute for 3 minutes. Add in 2 bay leaves and minced garlic, saute for another minute.
Deglaze Instant Pot: Pour in 1 cup (250ml) unsalted chicken stock and 1 tsp (7g) sea salt. Deglaze by scrubbing all the flavorful brown bits off the bottom with a wooden spoon. Give it a quick mix.
Pressure Cook Chicken Noodle Soup: Add in chopped carrots and celery.
Noodles (see notes): If you're pressure cooking noodles with the chicken soup, add in 6oz – 8oz wide egg noodles now.
Add in remaining 5 cups (1250ml) unsalted chicken stock. Make sure all the noodles are fully submerged in the cooking liquid.
Layer chicken breasts or thighs on top.
With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure cook chicken noodle soup at High Pressure for 1 minute, then Natural Release for 15 minutes. After 15 minutes, carefully release the remaining pressure by using the gradual release (see next step).
Gradual Slow Release: Since the Instant Pot is quite full, it’s safer to use the “Gradual Pressure Release” technique to slowly release the remaining pressure.
Turn Venting Knob just a bit to allow the steam to release very slowly. You can use a wooden spoon to hold the Venting Knob in position for Gradual Release. Once Floating Pin drops, carefully open the lid.
Shred Chicken: Transfer chicken to a large mixing bowl. Shred chicken with two forks.
Noodles: If you didn't cook the noodles in Step 4, bring chicken soup back to a boil with "Saute High" function. Add noodles in Instant Pot, then cook until desired texture. It'll take roughly 4 to 11 minutes depending on the type of noodles you’re using.
Season & Serve: Add shredded chicken back in the Instant Pot.
Taste and season the chicken noodle soup with a few pinches of kosher salt and ground black pepper. You can also brighten the chicken soup with roughly 1 tbsp (15ml) freshly squeezed lemon juice to taste. Garnish with Italian parsley, then enjoy~

Nutrition