Hello everybody, it is me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, frozen instant pot chicken noodle soup. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
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Frozen Instant Pot Chicken Noodle Soup is one of the most popular of current trending foods on earth. It is appreciated by millions daily. It’s easy, it’s quick, it tastes yummy. They are fine and they look fantastic. Frozen Instant Pot Chicken Noodle Soup is something which I’ve loved my entire life.
To get started with this recipe, we have to prepare a few ingredients. You can cook frozen instant pot chicken noodle soup using 11 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Frozen Instant Pot Chicken Noodle Soup:
- Get 2 large chicken breast
- Take 3 full size carrots
- Get 4 celery chopped
- Take 1 small onion chopped
- Take 3 tbsp butter
- Get 2 cloves garlic minced
- Prepare 2 slices fresh ginger
- Make ready 8 oz egg noodles
- Take 1 tbsp italian seasoning
- Take 6-8 cups chicken broth
- Take salt and pepper to taste
Prepare this delicious soup in minutes. Pop all the ingredients in the Instant Pot or Electric Pressure Cooker and start it up. This Instant Pot Chicken Noodle Soup recipe is full tender carrots, celery, and onions mixed in an intensely flavored chicken broth seasoned with chicken base, turmeric, onions powder and a bay leaf. Stir in thyme, oregano, salt, and pepper.
Instructions to make Frozen Instant Pot Chicken Noodle Soup:
- 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.
- 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.
- 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.
- Turn Instant Pot onto SAUTE. Once broth begins to boil, add egg noodles and allow to simmer 6-8 minutes or until tender.
- Stir in chicken and season with salt and pepper to taste.
This Instant Pot Chicken Noodle Soup recipe is full tender carrots, celery, and onions mixed in an intensely flavored chicken broth seasoned with chicken base, turmeric, onions powder and a bay leaf. Stir in thyme, oregano, salt, and pepper. When finished cooking, quick-release pressure according to manufacturer's directions. Remove chicken from the Instant Pot® and shred, using two forks. Add the noodles to the soup and set the Instant Pot to the saute setting again.
So that’s going to wrap this up for this special food frozen instant pot chicken noodle soup recipe. Thanks so much for your time. I am confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
