Instant Pot Chicken Soup

🧂 Ingredients

• 1 tablespoon olive oil

  (extra virgin)
• 1 medium yellow onion

  (chopped)
• 2 ribs celery

  (chopped)
• 2 medium carrots

  (peeled and chopped)
• 1 tablespoon garlic

  (minced)
• 1 lb boneless skinless chicken breasts
• 6 cups chicken broth
• 2 cups water
• 1 bay leaf

  (remove before serving)
• 1 teaspoon dried thyme
• ¼ teaspoon each, salt & pepper

  (to taste)
• 2 cups egg noodles

  (optional to make chicken noodle soup, uncooked)
• fresh parsley

  (optional, chopped for garnish)

Instructions

• 1 Set your Instant Pot to the sauté function and add the olive oil.
• 2 Once the oil is hot, add the chopped onion, celery, and carrots. Saute for 5-7
  minutes, or until the vegetables are slightly softened.
• 3 Add the minced garlic and saute for an additional 1-2 minutes.
• 4 Add the chicken breasts, chicken broth, water, bay leaf, thyme, salt, and black
  pepper to the Instant Pot. Stir with a wooden spoon to combine.
• 5 Close the lid on the Instant Pot and set the valve to the “sealing” position.
  Set the Instant Pot to manual high pressure for 10 minutes.
• 6 Once the cooking time is complete, allow the pressure in the Instant Pot to
  natural pressure release (NPR) for 10 minutes, then do a quick release to vent
  any remaining pressure.
• 7 Remove the chicken breasts from the Instant Pot and shred them using two forks.
  Return the shredded chicken to the Instant Pot and stir to combine. Serve hot
  and garnish with chopped fresh parsley, if using.

Nutrition Info