I have been loving my Instant Pot lately. It can do so many things! It has been frigid here in Syracuse and my husband was coming down with a cold, so I made a double batch of chicken noodle soup. It was quick, easy, and DELICIOUS. I will definitely be making this again!
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
1 tablespoon olive oil
1 cup of mirepoix (diced carrots, onions, and celery)
1 clove garlic, minced
4 medium boneless, skinless chicken thighs, cut into bite-sized pieces
4 cups low-sodium chicken broth
4 cups water
Salt and pepper, to taste
6 ounces (half bag) of pasta (I used Bionaturae Rombi in this case)
OPTIONAL: 1 chicken bouillon cube (will add a lot of sodium)
Start a pot of water on the stovetop for the noodles. Generously salt the water and bring to a boil over high heat.
Place the olive oil in the pot of your electric pressure cooker. Select the saute setting and heat oil until it shimmers but does not smoke. Add the mirepoix and garlic. Cook until soft and fragrant, about three minutes.
Add the diced chicken thighs. Stir to combine. Add the chicken broth, water, and chicken bouillon cube (if using). Stir to combine.
Lock the lid in place and set the pressure release valve to "sealing." Cook on high pressure for 10 minutes.
Add the noodles to your now boiling pot of water on the stove. Stir frequently during the first few minutes of cooking. Cook until tender. Drain.
When the pressure cooker ends, allow the pot to sit for three minutes and then turn the release valve for a "quick release."
Stir in the cooked noodles. Season with salt and pepper to taste. Select the saute setting and bring the soup to a gentle boil.
Makes 4 servings (2 cups each).
21 Day Fix Containers: 1 red, 1 yellow, 1/2 green