Instant Pot Lentil Chicken Noodle Soup Recipes

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INSTANT POT® CHICKEN NOODLE SOUP



Instant Pot® Chicken Noodle Soup image

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

2 tablespoons salted butter
3 carrots, or more to taste, peeled and sliced
3 stalks celery, or more to taste, chopped
1 medium onion, chopped
1 teaspoon ground thyme
1 teaspoon dried oregano
1 teaspoon salt, or to taste
½ teaspoon ground black pepper, or to taste
4 cups chicken broth
4 cups water
4 cubes chicken bouillon
2 bay leaves
1 pound frozen skinless, boneless chicken breast halves
1 (8 ounce) package thin egg noodles
1 tablespoon dried parsley

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



Instant Pot® Lentil Chicken Noodle Soup image

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

2 tablespoons butter
1 medium onion, chopped
10 baby carrots, sliced
2 stalks celery, sliced
1 tablespoon all-purpose flour
6 cups chicken broth
1 pound cubed, cooked chicken
1 cup lentils
1 teaspoon dried parsley flakes
1 teaspoon paprika
1 teaspoon dried dill
½ teaspoon thyme
1 cup egg noodles (such as No Yolks®)
1 tablespoon lemon juice
salt and ground black pepper to taste

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



Instant Pot Chicken and Lentil Soup Recipe image

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

1 lb dried lentils
12 oz boneless, skinless, and all fat trimmed chicken thighs
7 cups water
2 tbsp chicken Better than Bouillon
1 chopped small onion
2 chopped Scallions
¼ cup chopped cilantro
3 cloves garlic
1 diced medium ripe tomato
1 tsp garlic powder
1 tsp cumin
¼ tsp oregano
½ tsp or paprika sazon
½ tsp plus more to taste kosher salt

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



Instant Pot Chicken Noodle Soup image

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

2 tbsp. butter
1 large onion, chopped
3 carrots, cut into 1-inch pieces
2 celery stalks, cut into 1-inch pieces
3 garlic cloves, chopped
1 tbsp. chopped fresh thyme leaves
1 tbsp. chopped fresh oregano
1 1/2 tsp. kosher salt
1/2 tsp. ground black pepper
1 bay leaf
2 lb. boneless skinless chicken breasts
4 c. chicken stock
6 oz. extra-wide egg noodles
Chopped fresh parsley, optional

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 image

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

3 carrots, sliced
3 pieces of celery, chopped
1/2 onion, chopped
3 cloves of garlic, chopped
2 c. dried green or brown lentils, rinsed and drained
8 c. vegetable broth
8 oz. tomato sauce
1 tbsp. ground cumin
1 1/2 tsp. ground coriander
1/2 tsp. ground turmeric
1 bay leaf
1 tsp. salt, plus more for serving
1/2 tsp. ground black pepper, plus more for serving
8 oz. baby spinach, large stems removed
Olive oil, for serving

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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