Easiest Way to Make Speedy Frozen Instant Pot Chicken Noodle Soup

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, frozen instant pot chicken noodle soup. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Turn on a multi-functional pressure cooker (such as Instant Pot®), select Saute function, and add butter. Stir in thyme, oregano, salt, and pepper. To Reheat: The chicken soup can be defrosted overnight in the refrigerator or just before using in the microwave. Add water to a stock pot over medium-high heat or to the Instant Pot set on Sauté and Normal.

Frozen Instant Pot Chicken Noodle Soup is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. Frozen Instant Pot Chicken Noodle Soup is something that I have loved my whole life. They’re fine and they look fantastic.

To get started with this particular recipe, we have to prepare a few components. You can have frozen instant pot chicken noodle soup using 11 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Frozen Instant Pot Chicken Noodle Soup:

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

Turn off the Instant Pot, by pressing the cancel button. Add the shredded chicken back to the Instant Pot, taste for seasoning and adjust as necessary. Pour chicken broth into the pot; stir well. When finished cooking, quick-release pressure according to manufacturer's directions.

Steps to make Frozen Instant Pot Chicken Noodle Soup:

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.

Pour chicken broth into the pot; stir well. When finished cooking, quick-release pressure according to manufacturer's directions. Remove chicken from the Instant Pot® and shred, using two forks. Place chicken breasts in the bottom of the Instant Pot (no need to use the trivet!) — it's okay if they're stacked, just make sure none are stuck together. Pour in the water or chicken broth (or use another liquid like pineapple juice, apple juice, etc.) and season with salt and pepper.

So that’s going to wrap it up for this exceptional food frozen instant pot chicken noodle soup recipe. Thanks so much for your time. I’m sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!