Instant Pot Chicken Noodle Soup
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Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 12 servings
 
All the slow cooked flavor, made in under an hour with your pressure cooker. This Instant Pot Chicken Noodle Soup is the recipe needed for anything that ails you. This can be made gluten-free with gluten-free noodles.
Ingredients
  • 3 stalks celery
  • 3 medium carrots
  • 1½ teaspoons kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 3 pound organic chicken
  • 3 (32-ounce) box low-sodium chicken broth (4 cups)
  • 2 cups water
  • ¼ cup fresh parsley leaves, chopped
  • Freshly squeezed lemon juice (from one lemon)
  • 8 ounces extra-wide dried egg noodles (should be half a package)
Instructions
  1. Place your chicken inside your pressure cooker. Generously season with salt and pepper. Add two cups of chicken stock for the chicken to cook in.
  2. Lock on the lid and make sure your pressure cooker valve is set to seal. Cook on HIGH pressure for 25 minutes.
  3. While the chicken cooks, dice your carrots and celery in ½” thick rounds and chop your parsley. Set aside.
  4. On your stovetop, prepare your noodles. Do not overcook (undercooked is better so they don’t get mushy). After they have cooked, drain and set aside.
  5. When the cook time is up, quick release (QR) the valve.
  6. Transfer the chicken to a cutting board and set aside.
  7. Carefully, add the celery and carrots to your pressure cooker. Make sure your pressure valve is back in place. Lock on the lid again and cook on HIGH pressure for 2 minutes.
  8. While the vegetables cook, dice or shred your chicken.
  9. When the cook time is up, again, quick release (QR) the valve. Add the rest of the box of chicken stock (you should have two cups left) and then two additional boxes of chicken stock. Squeeze a lemon into the broth and add fresh chopped parsley. Add salt and pepper to taste. Switch to medium or low saute and warm up the finished broth.
  10. To each bowl, add noodles, chicken soup, and fresh parsley.
  11. Follow my advice in the post for storage. Leftover soup, without the noodles, can be stored in an airtight container in the refrigerator for up to 1 week or frozen for several months.
Recipe by MomAdvice at https://www.momadvice.com/blog/2020/05/instant-pot-chicken-noodle-soup