Instant Pot Chicken Noodle Soup
This classic chicken noodle soup comes together quickly and perfectly in the Instant Pot.
Ingredients
- 1 tbsp olive oil
- 1 white onion chopped
- 2 cups carrots chopped
- 1-2 cups celery chopped
- 2 chicken bouillon cubes
- 1 tbsp soy sauce (trust me)
- `1 4-5 lb whole chicken neck and gimlets removed
- 14 cups water divided
- 12 oz egg noodles (about 3/4 of a package)
Instructions
- Prepare all of your vegetables by washing and chopping.
- Set Instant Pot to "Saute" function and add oil and vegetables.
- Saute until vegetables are soft and fragrant.
- Then add the whole chicken, bouillon cubes, salt and pepper, and soy sauce.
- Pour in 6 cups of water.
- Seal and lock the lid and set Instant Pot to "High Pressure" cook for 15 minutes.
- Once cooked, carefully manually release steam and unlock the lid.
- Remove the chicken and shred and debone.
- Return pulled chicken to the pot and set the Instant Pot to " Saute" function again.
- Once simmering, add egg noodles and let simmer for about 6 minutes.
- Add more salt and pepper to taste and serve hot and enjoy!