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You are here: Home / Uncategorized / Instant Pot Chicken Noodle Soup

Instant Pot Chicken Noodle Soup

January 4, 2021 by adminweb

Ingredients

  • 2 tablespoons butter
  • 1 onion, diced (approx 2 to 3 cups diced)
  • 1 ½ cups celery slices (3 sticks of celery)
  • 4 teaspoons minced garlic
  • 2 teaspoons minced ginger
  • 2 pounds boneless, skinless chicken thighs, quartered 
  • 2 tablespoons fresh thyme leaves
  • 2 teaspoons salt, to taste 
  • 1 teaspoon freshly ground black pepper, to taste 
  • 1 teaspoon dried oregano
  • ½ teaspoon turmeric
  • ¼ teaspoon cayenne, to taste
  • 8 cups chicken broth

Add Later:

  • 2 cups carrots coins (approx 4 carrots peeled and chopped)
  • 8 ounces wide egg noodles or noodles of your choice (gluten-free works too)
  • 3 tablespoons finely chopped fresh flat-leaf parsley leaves, plus extra for garnish

Instructions

  1. Press sauté and adjust heat to the highest setting. Add butter and once it melts, add the onion, celery, garlic, ginger, and sauté for 5 minutes, or until onion softens and becomes translucent.
  2. Add the remaining ingredients to the pot and mix well.
  3. Secure the lid, close the pressure valve, and cook for 5 minutes at high pressure.
  4. Quick-release pressure.
  5. Press the sauté button (the heat should still be on the highest setting – if not, adjust it), and add the carrots.
  6. Now wait for the pot to come to a full boil (this takes about 8 minutes), then add the noodles to the pot and mix well. Cook for 5 to 7 minutes uncovered, or until the noodles are tender.
  7. Add parsley, stir, taste for seasoning, and adjust if necessary. 
  8. Pour into a bowl and garnish with additional parsley leaves and serve.

Notes

  • Egg noodles absorb broth as they sit, you may need to add more broth when reheating leftovers.
  • If using a different type of noodle, follow the cook time listed on the package

Read More Recipes klik myheartbeets.com

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