Instant Pot Chicken Noodle Soup

Hi there, well the holidays are over and my hubby and I spent our very first Christmas with our 10 year old Grand-daughter. We had 2 whole weeks with her and my son and daughter-in-law who live in Texas.  We came home to some very cold weather as most of the country was experiencing the cold. It was only 28 degrees in Texas one day last week, better than the -8 we had here in Western PA.

Today, Hubby was feeling under the weather, so I made some chicken noodle soup in my Instant Pot. There’s nothing better than homemade chicken noodle soup to warm the belly, it’s comfort food right!!

I used frozen chicken tenders, cooked them 15 min with 1 cup of water. Removed and shredded the chicken. If they aren’t done enough to shred, put back in for 5-10 minutes more or if you are using chicken breasts you might need more time.

I poured the water out of the inner liner (reserve to put back in later) and added a 1 tablespoon of oil, put IP on Saute´ and added, chopped celery, carrots and onion, salt & pepper to taste- you can add whatever seasonings you like. Saute´ for only a minute or two, then turn off the saute´ feature.
Add 2 cans of chicken broth and the reserved broth/water,
I add 1 tsp of Better than Bouillon chicken base (optional).

Close and seal lid and cook for 10 minutes.
I let it do a NPR release for 5 minutes because of the juice and then carefully released the rest of the steam.  Add your noodles and stir to mix the noodles into the broth.
Put lid back on and cook on Manual for 4 minutes.  Do a Quick Release because you don’t want the noodles to keep cooking, again being careful of the steam.  Remove lid and give everything a good stir. 






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