Simple and fast chicken noodle soup made in the Instant Pot.
Ingredients
- salted butter: 2 Tbsp
- carrots: 3 piece (to taste, sliced)
- stalks celery: 3 piece (to taste, chopped)
- medium onion: 1 piece (chopped)
- ground thyme: 1 tsp
- oregano: 1 tsp (dried)
- salt: 1 tsp (to taste)
- ground black pepper: 0.5 tsp (to taste)
- chicken broth: 4 cups
- water: 4 cups
- cubes chicken bouillon: 4 piece
- bay leaves: 2 piece
- frozen skinless, boneless chicken breast halves: 1 pound
- thin egg noodles: 1 pack (8 ounce pack)
- parsley: 1 Tbsp (dried)
Metric Conversion
Stages of cooking
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Turn on a multi-functional pressure cooker (such as Instant Pot), select Sauté function, and add butter. Add carrots, celery, and onion to the melted butter; sauté until soft, 3 to 5 minutes. Stir in thyme, oregano, salt, and pepper. Cancel Sauté function.
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Stir in chicken broth, water, bouillon cubes, and bay leaves. Add frozen chicken breasts. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
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Release pressure using the natural-release method according to manufacturer's instructions, 10 minutes. Switch to the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
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Remove chicken from the pot. Carefully chop or shred the meat, and add back to the pot.
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Select Sauté function and add egg noodles. Cook until noodles are tender yet firm to the bite, 8 to 10 minutes. Stir in dried parsley and serve.
