INSTANT POT® CHICKEN NOODLE SOUP
Simple and fast chicken noodle soup made in the Instant Pot®.
Provided by Tim
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 1h20m
Yield 6
Number Of Ingredients 15
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.
Nutrition Facts : Calories 300.2 calories, Carbohydrate 34.5 g, Cholesterol 85 mg, Fat 7.8 g, Fiber 3.2 g, Protein 22.1 g, SaturatedFat 3.4 g, Sodium 2046 mg, Sugar 4.3 g
INSTANT POT® LENTIL CHICKEN NOODLE SOUP
Warm, comforting, chicken noodle soup with a twist. The lentils add texture and the dill add lemon juice add a nice tang.
Provided by Soup Loving Nicole
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 50m
Yield 6
Number Of Ingredients 15
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt butter and add onion, carrots, and celery. Saute for 2 minutes. Sprinkle flour over the vegetables, stir, and hit cancel.
- Add broth, chicken, lentils, parsley, paprika, dill, and thyme. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 minutes for pressure to build.
- Release pressure using the quick release method according to manufacturer's instructions, about 5 minutes. Turn the pot off and remove the lid. Stir in noodles and lemon juice. Let sit for 15 minutes or until noodles are cooked. Ladle into bowls and salt and pepper to taste.
Nutrition Facts : Calories 292.9 calories, Carbohydrate 30.1 g, Cholesterol 59.4 mg, Fat 8.4 g, Fiber 11.2 g, Protein 23.4 g, SaturatedFat 3.5 g, Sodium 1281.9 mg, Sugar 3.9 g
INSTANT POT CHICKEN AND LENTIL SOUP RECIPE
Make a delicious and healthy meal with this Instant Pot chicken and lentil soup recipe. It's easy to make and serves plenty for the whole family!
Provided by Mia Graham
Categories Soup
Time 45m
Yield 8
Number Of Ingredients 14
Steps:
- Place all the ingredients into the instant pot.
- Stir and cover. Use "Soup" button and cook for 30 minutes.
- When done and the pressure releases, shred the chicken and stir.
- Serve and enjoy!
Nutrition Facts : Carbohydrate 38.53g, Cholesterol 41.67mg, Fat 7.79g, Fiber 6.61g, Protein 21.53g, SaturatedFat 2.03g, ServingSize 8.00 Person, Sodium 180.50mg, Sugar 0.00, UnsaturatedFat 3.11g
INSTANT POT CHICKEN NOODLE SOUP
Like every other Instant Pot soup recipe you love, this extra-cozy chicken noodle soup is mostly hands-off and loaded with flavor.
Categories comfort food dinner lunch main dish soup
Time 1h
Yield 4-6 servings
Number Of Ingredients 14
Steps:
- Add the butter to the liner of a 6- or 8-quart Instant Pot and set to SAUTE. Add onion, carrots, and celery to the pot and cook, stirring, for 3 minutes. Add the garlic, thyme, oregano, salt and pepper and cook 1 more minute. Add the bay leaf, chicken, stock, and 2 cups of water.
- Cover the Instant Pot with the lid and lock into place. Seal the steam release handle. Select HIGH PRESSURE and set the timer for 10 minutes. When the timer is up, let rest for 10 minutes, then manually release the pressure (unseal the steam release handle). Unlock and remove the lid, being careful of any remaining steam. Remove the bay leaf.
- Remove the chicken from the pot and shred with two forks.
- Meanwhile, set cooker to SAUTE and bring the soup to a boil. Add the noodles and cook 5-7 minutes or until the noodles are tender. Return the shredded chicken to pot and stir gently. Transfer to serving bowls and garnish with chopped parsley, if desired.
INSTANT POT LENTIL SOUP
Instant Pot Lentil soup is a hearty vegetarian soup that cooks entirely in the Instant Pot. Here's an easy recipe you can make yourself!
Categories weeknight meals winter comfort food dinner pulses soup
Time 45m
Yield 3 quarts
Number Of Ingredients 15
Steps:
- In the base of a 6-quart instant pot, combine the carrots, celery, onion, garlic, lentils, vegetable broth, tomato sauce, 1 cup of water, cumin, coriander, turmeric, bay leaf, salt and pepper.
- Cover the Instant Pot with the lid and lock it into place. Seal the steam release handle. Select HIGH PRESSURE and set the timer for 10 minutes. When the timer is up, let rest for 10 minutes, then manually release the pressure (unseal the steam release handle). Unlock and remove the lid, being careful of any remaining steam. Remove the bay leaf.
- Stir in the spinach and let it wilt. Season with additional salt. Serve the soup with a drizzle of olive oil and sprinkle of black pepper, if you like.
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- Turn on pressure cooker on Sauté function. Once HOT, add the oil and saute the chopped onion until it starts to turn translucent. Then add carrot, celery + garlic and saute another couple of minutes.
- Now press cancel to turn off the Sauté function. Add your chicken pieces on top of the vegetables. Pour in the broth and water. Use only as much water as need to reach PC MAX (the maximum safe fill line for pressure cooking). Finally add seasonings (salt, pepper, thyme, oregano), and also 2 bay leaves.
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- Add oil, carrots, celery, onion, salt and pepper. Cook, stirring frequently, until onions are translucent.
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