Instant Pot Flu Fighter Chicken Noodle Soup Recipes

CHICKEN NOODLE SOUP

Steps:

• Season the chicken with salt and pepper. Add the carrot, celery, chicken, noodles and broth to a 6 quart Instant Pot®.
• Lock the lid and close the pressure release valve. Pressure cook on High pressure, setting the timer to 5 minutes (timer will begin counting down once pressure is reached- it takes about 15 minutes). When done, press Cancel and use the quick release method to release the pressure.
• Remove the chicken from the pot. Shred the chicken and return to the pot. Season to taste.

INSTANT POT® CHICKEN NOODLE SOUP

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®), select Saute function, and add butter. Add carrots, celery, and onion to the melted butter; saute until soft, 3 to 5 minutes. Stir in thyme, oregano, salt, and pepper. Cancel Saute function.
• Stir in chicken broth, water, bouillon cubes, and bay leaves. Add frozen chicken breasts. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 minutes. Switch to the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Remove chicken from the pot. Carefully chop or shred the meat, and add back to the pot.
• Select Saute function and add egg noodles. Cook until noodles are tender yet firm to the bite, 8 to 10 minutes. Stir in dried parsley and serve.

INSTANT POT "FLU FIGHTER" CHICKEN NOODLE SOUP

Steps:

• Season chicken liberally with onion powder, garlic powder, chili powder, basil, and oregano. Place in Instant Pot with 1/2 cup broth or water.
• Set pressure cooker to "Manual," High Pressure, 20 minutes.
• Once the pressure cooking time has finished, carefully turn the valve from "sealing" to "venting" to quickly release the pressure. Beware of the steam!
• Place the chicken onto a plate or cutting board and let it cool. Shred with 2 forks once cool. Set aside for later. (Steps 1-4 can be done well ahead of time).
• Set pressure cooker to "Saute," normal heat.
• Add olive oil to your pressure cooker insert, add carrots, celery, and onion. Saute for 10-12 minutes.
• Add garlic and saute for another 1-2 minutes.
• Add bay leaves and broth, secure pressure cooker lid, and set to "Manual," high pressure, for 3 mins, do a quick pressure release. Stir.
• Add noodles, secure pressure cooker lid, and set to "Manual," high pressure, for 4 mins (or half the recommended time for your pasta).
• Again do a quick pressure release.
• Stir in shredded chicken and lemon juice, season with salt and pepper as needed.
• Serve with fresh bread or rolls.

INSTANT POT CHICKEN NOODLE SOUP

Steps:

• Turn on Instant Pot and program to sauté. Melt butter or ghee in Instant Pot.
• While waiting for butter to melt, season chicken with salt, pepper, thyme, and parsley.
• Sauté onions, garlic, carrots, and celery for 3-5 minutes or until they begin softening. Toss in any remaining seasoning from chicken and lemon juice.
• Arrange chicken in Instant Pot. Cover with chicken broth. If you are using regular egg noodles, you can also toss noodles into the Instant Pot at this time. Gluten free noodles must be cooked on stove top.
• Lock lid in place and close pressure valve. Cook on high pressure for 7 minutes using the Poultry setting. Manually depressurize by carefully turning steam valve. If using gluten free noodles, now is the time to cook them.
• Remove chicken from soup to shred. If you noodles absorbed most of the broth, and more broth until noodles are covered. Add chicken back to soup and stir. Top with parsley if desired.