Instant Pot Chicken Noodle Soup

By Sprig Originals ✓ · with credit

Adapted from skinnytaste.com

Tender shredded chicken, sweet carrots and egg noodles in a clear, deeply savoury broth — the whole thing comes together in one pot in well under an hour. The soup you want when it's cold out or someone in the house is sniffling.

Ingredients

• 1 lb boneless skinless chicken thighs (about 4), trimmed of fat, or chicken breasts
• 1 tsp olive oil
• 1/2 cup diced onion
• 1/2 cup diced celery
• 1/2 cup peeled and sliced carrot
• 3 cloves garlic, minced
• 4 cups low-sodium chicken broth
• 2 bay leaves
• 1 cup egg noodles (1 1/2 oz)
• 1/4 tsp kosher salt, plus black pepper to taste

Instructions

1. Season the chicken all over with the 1/4 teaspoon kosher salt and set it aside while you start the vegetables.
2. Set the Instant Pot to sauté and add the olive oil. Once it shimmers, add the onion, celery, carrot and garlic and cook, stirring now and then, until softened, 4 to 5 minutes.
3. Turn the pot off. Add the seasoned chicken, chicken broth, bay leaves and about 1/8 teaspoon black pepper, scraping up anything stuck to the bottom.
4. Lock the lid on, set the valve to sealing, and cook on high pressure for 15 minutes. When the time is up, let the pressure drop naturally, about 10 to 15 minutes.
5. Open the pot and fish out the bay leaves. Lift the chicken onto a board, shred it coarsely with two forks, and return it to the broth along with the egg noodles.
6. Lock the lid back on and cook 2 minutes on high pressure, then release the steam (quick or natural both work). Taste and add more salt and pepper as needed, scatter over chopped parsley if you like, and serve hot.

Chef's tips

Nutrition (per serving, estimated)

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