Chicken Noodle Soup in the Instant Pot

Quick, easy, and forgiving. Change up the vegetables, pasta, etc. for endless variety.

Prep time: 15 minutes; cook time: 30 minutes; start to finish: 45 minutes

Ingredients

• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 onion, diced
• 3 carrots, peeled and diced
• 3 stalks celery, diced
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1 1/2 pounds boneless, skinless chicken breasts or thighs
  
• Salt & pepper
  
• 4 cups chicken broth
• 1 sprig rosemary
• 2 bay leaves
• 8 ounces pasta
• Juice of 1 lemon
• 2 tablespoons chopped fresh parsley leaves

Directions

1. Set your Instant Pot to the high saute setting.
2. Add olive oil, garlic, onion, carrots and celery.
3. Cook, stirring occasionally, until tender, about 2-3 minutes.
4. Stir in thyme and rosemary until fragrant, about 1 minute.
5. Season chicken with salt and pepper.
6. Add chicken, chicken broth, rosemary sprig, bay leaves and 4 cups water to the Instant Pot. Select manual setting; adjust pressure to high, and set time for 10 minutes.
7. When finished cooking, quick-release pressure.
8. Remove chicken from the Instant Pot® and shred, using two forks.
9. Select high sauté setting. Bring to a boil; stir in pasta and cook, uncovered, until tender, about 8-11 minutes. If using vegetables like zucchini, add at this time, too.
   
10. Stir in chicken, lemon juice and parsley; season with salt and pepper, to taste.