Instant Pot Chicken Noodle Soup

• portions: 6 servings
• temps actif: 10 minutes
• temps total: 50 minutes

Ingrédients

1 tablespoon of olive oil

1 small onion (diced)

3 cloves of garlic (minced)

5 carrots (peeled and sliced into 1/2 inch pieces)

2 celery sticks (sliced into 1/2 inch pieces)

1 whole 5 pound chicken (giblets removed and discarded)

2 tablespoons of soy sauce

8 cups of water

Kosher salt and freshly ground pepper

Instructions

Set Instant Pot to Saute function.

Heat olive oil and onions until onions start to soften and become translucent, 2-3 minutes.

Add garlic, carrots, and celery, and saute for another minute.

Add whole chicken to Instant Pot, followed by water, soy sauce, 2 teaspoon of salt, and several turns of freshly ground pepper.

Turn off Saute function, lock Instant Pot lid in place, make sure pressure valve is set to sealing and set Instant Pot to High Pressure for 20 minutes, via manual mode.

Instant Pot will take 15-20 minutes to come to pressure, then will countdown from 20 minutes.

After 20 minutes at high pressure, Instant Pot will beep and switch to keep warm mode.

Turn pressure release valve to Quick Release pressure.

Carefully open Instant Pot, keeping lid angled away from you to avoid very hot steam.

Remove whole chicken and set aside to shred.

Turn Instant Pot back to Saute function and let chicken broth come to a boil.

Stir in egg noodles and let cook for about 5 minutes.

While noodles are cooking, shred chicken into bite sized pieces discarding bones and skin.

Once noodles are cooked, stir in chicken meat and fresh parsley.

Adjust salt and pepper to taste.

Nutrition

• Taille de Portion: 8 g
• Calories: 401 kcal
• Lipides Totaux: 22 g
• Lipides Saturés: 6 g
• Cholestérol: 111 mg
• Sodium: 467 mg
• Glucides Totaux: 21 g
• Fibres Diététiques: 2 g
• Sucres Totaux: 4 g
• Protéines: 28 g