Pressure-Cooker Chicken Noodle Soup

Our friend Jessica shared this recipe with us. She made it and brought it to us after I had our son last year. Such a nice comforting meal!

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Prepare veges. Press sauté button on Instant Pot and when hot, sauté veges in olive oil until tender. Add garlic. Then press cancel button.

Step 2

Add herbs, broth, and water (or more broth) to instant pot. Stir. Place uncooked chicken in broth. Close the Instant Pot lid and turn the valve to the sealing position. Pressure cook on high pressure for 7 minutes. The Instant Pot will take about 20 minutes to reach pressure and then the cook time will begin counting down. (On stove-Simmer 20 minutes or until chicken cooked through.)

Step 3

When the cook time ends, allow the Instant Pot to naturally release for 10 minutes. Then, carefully release the remaining pressure by turning the steam release valve to the venting position using the handle of a long spoon.

Step 4

When the pin drops down, open the Instant Pot lid. Remove the bay leaf and discard. Remove the chicken to a clean plate, bowl, or cutting board. Let the chicken rest for a few minutes and then shred the chicken.

Step 5

Press "Cancel" to turn off the warm setting and then press "Saute." Add the noodles to the pot and let them simmer for about 5 minutes, until just tender. Turn the Instant Pot off.

Step 6

Stir the shredded chicken back into the soup. Taste soup and season with additional salt and pepper as needed. Serve soup with fresh parsley, if desired.

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