Easy Chicken Noodle Soup Recipe | Instant Pot Unboxing and Testing It Out!

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.

Unbox the Instant Pot and describe its features.

Wash all equipment and ingredients.

Hit the sauté button on the Instant Pot.

Add oil to the bottom of the pot.

Sauté 4 carrots, 3 celery stalks, and 1 onion until softened.

Add 2 cloves of garlic and sauté until fragrant, about 1 minute.

Add Italian seasoning, salt, and pepper to the sautéed vegetables.

Add 1 pound of chicken thighs to the pot.

Pour in 8 cups of chicken broth, ensuring everything is submerged.

Add 2 bay leaves to the pot.

Turn off the sauté function and select the pressure cook setting for 5 minutes.

Close the lid and ensure the valve is set to seal.

Wait for the Instant Pot to come to pressure (about 10 minutes).

Once the cooking time is complete, quick release the pressure carefully.

Remove the lid once the pressure is released and the pin drops.

Shred the chicken inside the pot after removing it.

Turn the Instant Pot back to sauté mode to boil the soup.

Add 1/2 pound of wide egg noodles to the pot and ensure they are submerged.

Cover the pot with the lid to help bring it back to a boil.

Stir in the shredded chicken after the noodles have cooked.

Turn off the sauté function once the noodles are cooked.

Dish up the soup and taste test, adding salt and pepper as needed.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens