Instant Pot Chicken Noodle Soup Recipe

Ingredients

• 500 gram boneless, skinless chicken breast
• 100 gram egg noodles
• 4 tablespoon cooking oil
• 1 bay leaf
• 1 tablespoon finely chopped ginger
• 1 tablespoon minced garlic
• 2 tablespoon finely chopped celery
• 2 tablespoon finely chopped coriander stalks
• 1 teaspoon thyme
• 1/2 Cup chopped onion
• 1 Cup finely chopped carrot
• 1 litre chicken stock or water
• 1 teaspoon soy sauce
• Salt and pepper to taste
• 2 Cup baby spinach leaves

Instructions

1. 1

   Clean, wash, and pat dry the chicken.

2. 2

   Set the SAUTE Mode of IP for 5 minutes. Add oil, garlic, ginger, celery, coriander stalks, thyme, bay leaf, and onion. Saute for 1 minute to release the aroma. Add chopped carrot and saute for a minute to soften the vegetable.

3. 3

   Add chicken breast and saute nicely till they turn pale white in color. Add chicken stock or plain water. Season with salt and pepper. Cancel the SAUTE Mode of IP. Set PRESSURE COOK Mode for 5 minutes. Close the lid.

4. 4

   After 5 minutes, when the IP beeps. Release the steam and open the lid. Remove the cooked chicken from the broth. Set it aside.

5. 5

   Add dry noodles to the chicken broth. Close the lid. Set the PRESSURE COOK Mode for 5 minutes to cook the noodles in the broth.

6. 6

   Meanwhile, shred the cooked chicken. Discard the bones if any.

7. 7

   Once noodles are cooked, open the lid of the IP and add shredded chicken, spinach leaves. Stir to combine. Taste and adjust the seasoning.

8. 8

   Serve chicken noodle soup warm with the topping of your choice.