Chicken Noodle Soup
Love chicken noodle soup but hate how long it normally takes to cook on the stove? Using the Instant Pot cuts the time down abundantly and tastes delicious!
Equipment
- 1 Instant Pot (or pressure cooker of your choice)
Ingredients
- 1 Whole chicken shredded
- 8 cups Water
- 2 cups Egg noodles
- 2 Carrots peeled and chopped
- 2 Celery stalks chopped
- 10 Fresh parsley stems
- ΒΌ cup Chopped fresh parsley
- Salt
- Pepper
Instructions
- Place chicken in Instant Pot and add water. Season with salt and pepper and add celery and fresh parsley stems.
- Close the lid and cook on manual high pressure for 24 minutes. Let your Instant Pot do a natural pressure release once the timer is up so the liquid doesn't spew out.
- Chop carrots and some extra celery.
- Take chicken out of the Instant Pot and set it aside to cool for about 10 minutes. Once the 10 minutes is up, shred the chicken.
- Add egg noodles, chopped celery, and chopped carrots into Instant Pot and cook on high pressure for 2 minutes.
- Add shredded chicken back into the Instant Pot and chopped parsley for garnish.