Instant Pot Chicken Noodle Soup

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner; chicken thighs are more affordable.

noodles

🥗Healthier: whole grain noodles

💰Cheaper: egg noodles

Whole grain noodles offer more fiber; egg noodles are often cheaper.

Heat up Instant Pot using the 'Sauté More' function until it says 'HOT'. Add olive oil or unsalted butter and sauté sliced cremini mushrooms for 5 minutes with a pinch of kosher salt and ground black pepper.

Add diced onions and sauté for 3 minutes. Then add bay leaves and minced garlic, sauté for another minute.

Pour in 1 cup unsalted chicken stock and 1 teaspoon sea salt to deglaze the pot, scrubbing the bottom with a wooden spoon.

Add chopped carrots and celery, followed by the uncooked noodles and remaining 5 cups of chicken stock. Layer chicken on top, seal the lid, and pressure cook at high pressure for 1 minute with a natural release for 15 minutes.

Use the 'Gradual Pressure Release' technique to slowly release the remaining pressure, then open the lid carefully.

Transfer chicken to a bowl and shred it. If noodles weren't cooked in the soup, bring the soup to a boil and add them, cooking until desired texture is reached.

Add shredded chicken back to the pot, season with kosher salt, ground black pepper, and lemon juice. Garnish with Italian parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens