Chicken Noodle Soup (Instant Pot)

DmentD
  • 1 LG onion (diced)
  • 1 TBS olive oil
  • 1 LB boneless skinless chicken breasts
  • 2 MED (1 C) carrots (sliced)
  • 2 ribs (1 C) celery (sliced)
  • 1 TBS fresh parsley (chopped)
  • 1 bay leaf
  • 6 C chicken stock
  • 4 OZ egg noodles
  • Salt and black pepper to taste
  1. Turn the instant pot on to SAUTE. Cook onion in olive oil until softened.
  2. Add remaining ingredients except noodles. Select SOUP (or MANUAL), HIGH PRESSURE and change the time to 10 minutes. The instant pot will take about 10 minutes to build pressure.
  3. Quick release pressure. Once cooked, remove and discard bay leaf. Remove chicken breasts and shred with a fork.
  4. Turn Instant Pot onto SAUTE. Once broth begins to boil, add egg noodles and allow to simmer 6-8 minutes or until tender.
  5. Stir in chicken and season with salt and pepper to taste.

Yields 6 servings.

Calories: 198 | Carbohydrates: 17g | Protein: 19g | Fat: 5g | Cholesterol: 64mg | Sodium: 120mg | Potassium: 463mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3730IU | Vitamin C: 5mg | Calcium: 28mg | Iron: 0.8mg

https://www.spendwithpennies.com/instant-pot-chicken-noodle-soup/