Instant Pot Chicken Noodle Soup with Frozen Chicken!

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.

Add a couple tablespoons of olive oil to the Instant Pot and set it to sauté mode.

Chop about 1 cup of onion and add it to the pot, sautéing until it releases its juices.

Add 2 teaspoons of fresh garlic (or pre-minced garlic) to the pot.

Season with cracked pepper and kosher salt to layer the flavors.

Add 1 teaspoon of dried dill and stir everything together.

Add Italian seasoning to the pot, stirring to coat the aromatics.

Pour in 6 cups of chicken stock (4 cups from one container and 2 cups from another).

Add 1.5 pounds of frozen chicken tenders to the pot.

Cook on high pressure for 8 minutes, then perform a quick release of steam.

Add 3 fresh carrots (chopped) or 10 ounces of frozen carrots and egg noodles to the pot.

Cook on high pressure for an additional 4 minutes, then perform another quick release of steam.

Season the soup with salt and pepper to taste before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens