Instant Pot Chicken Noodle Soup

pressurecookrecipes.com

Judy

1 to 1½ pounds boneless chicken breasts or thighs (or 2lbs bone-in chicken breasts or thighs)

6 to 8 ounces (170g - 227g) uncooked wide egg noodles or pasta of choice (see notes)

1 to 2 tablespoons (15ml - 30ml) olive oil or unsalted butter

8 (200g) cremini mushrooms , sliced

1 (180g - 220g) medium onion , roughly diced

2 bay leaves

4 (23g) garlic cloves , roughly minced

6 cups (1.5L) unsalted chicken stock

1 teaspoon (7g) sea salt

3 (220g) carrots , chopped

3 ribs (220g) celery , chopped

Kosher salt and Ground black pepper to taste

Garnish

¼ cup (21g) Italian parsley , finely chopped

1 tablespoon (15ml) freshly squeezed lemon juice (can add more to taste)

Equipment

Instant Pot Pressure Cooker (6qt)

Directions at pressurecookrecipes.com

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