INSTANT POT "FLU FIGHTER" CHICKEN NOODLE SOUP

Instant Pot

Provided by MistressRach

Categories Clear Soup

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 17

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2 lbs boneless skinless chicken breasts
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon chili powder
1 teaspoon dried basil
1 teaspoon oregano
1/2 cup chicken broth or 1/2 cup water
2 tablespoons olive oil
3 stalks celery, diced
3 carrots, chopped
1 onion, chopped
8 minced garlic cloves
2 bay leaves
8 cups chicken broth
2 tablespoons lemon juice
kosher salt & freshly ground black pepper, to taste
2 cups egg noodles (uncooked)

Steps:

Season chicken liberally with onion powder, garlic powder, chili powder, basil, and oregano. Place in Instant Pot with 1/2 cup broth or water.
Set pressure cooker to "Manual," High Pressure, 20 minutes.
Once the pressure cooking time has finished, carefully turn the valve from "sealing" to "venting" to quickly release the pressure. Beware of the steam!
Place the chicken onto a plate or cutting board and let it cool. Shred with 2 forks once cool. Set aside for later. (Steps 1-4 can be done well ahead of time).
Set pressure cooker to "Saute," normal heat.
Add olive oil to your pressure cooker insert, add carrots, celery, and onion. Saute for 10-12 minutes.
Add garlic and saute for another 1-2 minutes.
Add bay leaves and broth, secure pressure cooker lid, and set to "Manual," high pressure, for 3 mins, do a quick pressure release. Stir.
Add noodles, secure pressure cooker lid, and set to "Manual," high pressure, for 4 mins (or half the recommended time for your pasta).
Again do a quick pressure release.
Stir in shredded chicken and lemon juice, season with salt and pepper as needed.
Serve with fresh bread or rolls.