This Instant Pot Chicken Noodle Soup is the ultimate comfort meal, providing tender chicken and perfectly cooked vegetables in a fraction of the time of traditional methods. Using a pressure cooker locks in moisture and develops deep, savory flavors from fresh herbs and aromatics, making it a reliable, wholesome dinner for busy weeknights that the entire family will love.
1.5 lbs boneless, skinless chicken breast
3 medium carrots, sliced into 1/2 inch coins
3 stalks celery, diced finely
1 medium yellow onion, diced
4 cloves garlic, minced
6 cups low-sodium chicken broth
4 ounces wide egg noodles
1 teaspoon dried thyme
1 tablespoon olive oil
Select the Sauté function on your pressure cooker and add olive oil.
Sauté the onion, carrots, and celery for five minutes until softened.
Stir in the minced garlic and cook for one additional minute.
Pour one cup of broth into the pot to deglaze the bottom, scraping up any browned bits.
Place the chicken breasts on top of the vegetable mixture.
Add the remaining broth and sprinkle the dried thyme over the ingredients.
Secure the lid, set the valve to sealing, and cook on High Pressure for 8 minutes.
Perform a quick pressure release once the cycle ends.
Remove the chicken breasts, shred with two forks, and return to the pot.
Add the egg noodles and simmer on Sauté mode for 3-5 minutes until noodles are tender.
Ensure you deglaze the pot thoroughly to avoid the burn notice. You can add fresh parsley at the end for extra brightness. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Find it online: https://itisrecipes.com/instant-pot-chicken-noodle-soup/