Easiest Way to Make Delicious Frozen Instant Pot Chicken Noodle Soup

Frozen Instant Pot Chicken Noodle Soup. Once butter is melted, add carrots, celery, and onion. While vegetables are sautéing, shred or chop chicken. Add cooked chicken, chicken broth, garlic, sliced ginger, and bay leaf.

Next, add the tablespoon of better than bouillon chicken base to the vegetables. Now, break up the frozen noodles and add them into the Instant Pot as well. If you're using raw chicken, add it to the Instant Pot. You can have Frozen Instant Pot Chicken Noodle Soup using 11 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Frozen Instant Pot Chicken Noodle Soup

1. You need 2 of large chicken breast.
2. You need 3 of full size carrots.
3. You need 4 of celery chopped.
4. Prepare 1 of small onion chopped.
5. It's 3 tbsp of butter.
6. Prepare 2 cloves of garlic minced.
7. Prepare 2 slices of fresh ginger.
8. It's 8 oz of egg noodles.
9. Prepare 1 tbsp of italian seasoning.
10. Prepare 6-8 cups of chicken broth.
11. Prepare of salt and pepper to taste.

Put all ingredients into your instant pot and mix so the noodles are almost all covered in the broth. When it is done cooking, turn the knob to venting and let the pressure cooker release on it's own. Press "Cancel" to turn off the Instant Pot. Add the dried oregano, thyme, bay leaf, salt, pepper, broth and water to the pot.

Frozen Instant Pot Chicken Noodle Soup step by step

1. Place frozen chicken breasts in Instant Pot, adding one cup water. Put on Instant Pot lid and close vent. Set Instant Pot to manual and set the time to 10 minutes. Once the Instant Pot is up to pressure it will start the 10 minute timer. Once the timer is up, do a quick release and remove the chicken. (Be careful to avoid the steam from the Instant Pot vent). With kitchen gloves, take out the Instant Pot insert (pan/bowl) and drain water. Rinse Instant Pot pan and place back inside Instant Pot..
2. Allow chicken to cool then shred them with fork. While chicken is cooling, prepare the rest of your ingredients. Turn the instant pot on to SAUTE. Cook onion, garlic and ginger in butter until softened..
3. Add remaining ingredients except noodles and chicken. Select SOUP (or MANUAL), HIGH PRESSURE and change the time to 5 minutes. The instant pot will take about 10 minutes to build pressure. Quick release pressure..
4. Turn Instant Pot onto SAUTE. Once broth begins to boil, add egg noodles and allow to simmer 6-8 minutes or until tender..
5. Stir in chicken and season with salt and pepper to taste..

Nestle the chicken into the broth. Close the Instant Pot lid and turn the valve to the sealing position. Add in carrots, celery, chicken broth, and frozen egg noodles. Cover and lock the lid (make sure the steam releasing handle is pointing to sealing). Carefully unlock and remove the lid from the instant pot.