Instant Pot Classic Chicken Noodle Soup
- 2 medium carrots chopped
- 1 tbsp fresh parsley chopped
- 2 tbsp butter
- 1 tsp dried thyme
- 1 lare onion chopped
- 1 tsp salt
- 1 tsp black pepper
- 1 tbsp fresh oregano chopped
- 2 stalks celery chopped
- 4 cup chicken broth
- 5 oz. egg noodles uncooked
- 4 cup water
Put the butter, onions, celery and carrots in the Instant Pot and select “Sauté”.
Sauté for 3 minutes and add thyme, oregano, parsley, salt and black pepper.
Sauté for 1 minute and add chicken pieces, chicken broth and water.
Set the Instant Pot to the “Soup” for 7 minutes.
Release the pressure naturally for 10 minutes and quick release rest of the pressure.
Dish out the chicken pieces from the soup and shred with forks.
Put the noodles to the soup and select “Sauté”.
Sauté for 6 minutes and return the shredded chicken back to the Instant Pot.
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