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Instant Pot Chicken Noodle Soup

Ingredients

  • 2 tbsp butter
  • 1 large onion chopped
  • 10 baby carrots chopped
  • 3 stalks celery chopped
  • 1 tsp garlic salt
  • 1 tsp pepper
  • 2 tbsp fresh parsley chopped
  • 4 cups chicken broth
  • 4 cups water
  • 2 chicken breast
  • 2 cups egg noodles uncooked

Instructions

  1. Turn your Instant Pot to the sauté setting.

  2. Add the butter, heat until melted. Add the chopped onion, carrots, and celery. Sauté for 5 minutes or until the onion becomes translucent and softens. 

  3. Season with garlic salt, pepper. Add the chopped parsley and stir. Pour in the chicken broth and water. Place the chicken breasts in the pot. 

  4. Close the lid and set the instant pot to the soup setting and set the timer to 7 minutes. 

  5. Once it is done cooking wait for the natural release, or about 10 to 15 minutes. Carefully unlock and remove the lid. 

  6. Remove the chicken from the soup and shred with two forks.

  7. Add the noodles to the soup and set the Instant Pot to the sauté mode again. Cook for another 8 minutes uncovered, or until the noodles are cooked. 

  8. Add the chicken back into the Instant Pot. Taste to see if you need any extra seasoning. Turn off the Instant Pot by pressing the cancel button. 

  9. Serve and garnish with parsley.