Recipe: Delicious Frozen Instant Pot Chicken Noodle Soup

Frozen Instant Pot Chicken Noodle Soup. Pour chicken broth into the pot; stir well. If you're using raw chicken, add it to the Instant Pot. To Reheat: The chicken soup can be defrosted overnight in the refrigerator or just before using in the microwave.

When finished cooking, quick-release pressure according to manufacturer's directions. Remove chicken from the Instant Pot® and shred, using two forks. Carefully unlock and remove the lid from 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 of large chicken breast.
2. It's of full size carrots.
3. Prepare of celery chopped.
4. It's of small onion chopped.
5. Prepare of butter.
6. It's of garlic minced.
7. You need of fresh ginger.
8. You need of egg noodles.
9. You need of italian seasoning.
10. You need of chicken broth.
11. Prepare of salt and pepper to taste.

Remove the chicken pieces from the soup and shred with two forks. Add the noodles to the soup and set the Instant Pot to the saute setting again. Tlt the insert to coat with the oil. Instructions Put Instant Pot on saute low and add olive oil, chicken cut into spoon sized chunks, celery, onions, and carrots.

Frozen Instant Pot Chicken Noodle Soup instructions

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..

Cook for a bit so chicken gets just a bit cooked on outside and veggies soften just slightly. Turn IP off and add chicken broth, uncooked noodles, salt, pepper, and spices if desired. When cooking is complete and air has been naturally released from Instant Pot, carefully remove lid and use tongs to remove chicken. Cook, stirring frequently, until onions are translucent. Add broth, water, chicken, thyme, bay leaf, thyme, bay leaf, and rosemary.