Oh baby it's getting cold outside! Warm up with this ALL IN ONE POT Instant Pot Chicken Noodle Soup. Chicken breasts, veggies, pasta, chicken broth and about 20 minutes of work is all you need.
Course Main Course, Soup
Cuisine American, International
Prep Time 10minutes
Cook Time 5minutes
Total Time 30minutes
1cupchopped onion(about 1 medium)
2largecubed chicken breasts(preferably at room temperature, take out of fridge 30 minutes before cooking)
1cupdiced carrots(about 2 medium)
1cupdiced celery(about 3 stalks)
8cupschicken broth(about 2 liters, preferably at room temperature, take out of fridge 30 minutes before cooking)
1cupcooked frozen peas
Preheat instant pot by pressing "sauté" and adjust to high heat.
While preheating instant pot, peel and chop onion and peel and crush garlic. Peel and dice carrot, wash and dice celery and cube chicken.
Once Instant Pot beeps and shows "hot" on display, add a splash of oil and chopped onions. Stir fry until starting to brown. Move around often. Then add garlic and chicken and stir fry until chicken starts to get white from all sides.
Add diced carrots and celery, pasta, chicken broth, some salt and pepper (depending on how seasoned your broth is), add lid, move venting knob to "SEALING" and press "cancel", then "manual" and adjust pressure to high pressure and time to 5 minutes.
Instant Pot will need anywhere from 7-15 minutes to come to pressure depending on temperature of broth. I recommend using broth at room temperature to reduce time of instant pot to come to pressure, it works perfectly fine with cold broth though, too.
Once 5 minute high pressure cooking is over, instant pot beeps. Release pressure by turning venting know to "venting". Wait for all pressure to be released and the pin drops.
Open instant pot and add cooked frozen peas. Try the broth and season with additional salt and pepper if necessary.
Serve immediately with some freshly chopped parsley sprinkled on top.