Instant Pot Chicken Noodle Soup
Press SAUTE and add olive oil to Instant Pot. Once hot, add shallot, carrot and celery. Saute 2-3 minutes, until softened.
1
Add garlic and saute 30 seconds longer. Hit CANCEL.
2
Add oregano, basil, bay leaf, chicken, broth, water and parmesan rind to the pot. Stir to combine.
3
Set pot to seal and cook on MANUAL high pressure for 10 minutes.
4
Allow the pressure to naturally release for 10 minutes. Then, carefully release the remaining pressure.
5
Transfer the chicken to a bowl and discard the bay leaf and parmesan rind.
6
Press SAUTE and bring the soup to a boil. Add egg noodles and cook until tender, about 5 minutes.
7
Meanwhile, shred the chicken using two forks.
8
When noodles are done, return the chicken to the pot. Add parsley and lemon juice and season to taste with salt and pepper. Serve.
9
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