Comforting chicken noodle soup is prepared in a fraction of the time in your pressure cooker!
Prep Time 10minutes
Cook Time 30minutes
Total Time 40minutes
1cuppeeled and sliced carrots
1cupchopped yellow onion
1tablespoonminced fresh garlic
7cupschicken brothlow sodium
½teaspoonsaltmore or less, to taste
½teaspoonblack peppermore or less, to taste
2 ½poundsbone-in split chicken breasts2 large breasts, excess skin removed
3 ½cupswide egg noodles
2tablespoonschopped fresh parsleyoptional garnish
Set your Instant Pot to the saute setting. Add butter and melt. Add carrots, onions and celery and saute (stirring often) for 2 minutes. Add garlic and cook until fragrant (while stirring), about 30 seconds.
Add broth, water, rosemary, dill, salt, pepper and bay leaves. Stir to combine.
Add chicken and turn off Instant Pot.
Place the lid on and lock. Steam release knob should be set on "sealing". Cook on manual setting (high pressure) for 12 minutes. When finished cooking, quick release the pressure.
Once pressure has completely released, remove lid and carefully remove chicken with tongs and transfer to a platter or cutting board.
Turn off Instant Pot and set to saute setting. Add noodles and stir to combine. Cook noodles until tender (stirring occasionally), about 6 minutes.
While noodles are cooking, remove skin from chicken and discard. Remove chicken from bones and shred. Discard bones.
Add shredded chicken to the noodles and stir to combine. Remove and discard bay leaves.
Serve warm sprinkled with chopped fresh parsley, if desired.
This recipe was tested using an 8 quart Instant Pot.