Instant Pot Chicken Noodle Soup

EQUIPMENT

• Instant Pot

INGREDIENTS

• 4 boneless skinless chicken thighs (trimmed of all fat (about 1 pound total) or use 1 lb chicken breasts)
• 1/4 teaspoon kosher salt
• 1 teaspoon 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
• black pepper (to taste)
• 1 cup egg noodles ((1 1/2 oz))
• parsley (optional for garnish)

INSTRUCTIONS

• Season the chicken with salt. Press sauté and add the oil.
• Add the onion, celery, carrot and garlic and sauté until soft, 4 to 5 minutes.
• Add the chicken, broth, bay leaves and 1/8 teaspoon black pepper.
• Cover and cook high pressure 15 minutes. Let the pressure release naturally when finished cooking.
• Discard the bay leaves, coarsely shred the chicken with two forks and return to the soup, add the noodles and cook 2 minutes high pressure.
• Quick or natural release. Garnish with parsley and serve.

NOTES

NUTRITION