Instant Pot Chicken Noodle Soup | Happy and Full

Happy and Full

Name: Instant Pot Chicken Noodle Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Ingredients: Little Bear Curly Parsley; Kitchen Basics Chicken Bone Broth; Morton Iodized Salt, 26 Ounce; Cebollitas Bunch; McCormick Gourmet™ Italian Bruschetta Seasoning Mix; Talking Rain AQA Water, 9.5 pH; Mother in Law's Gochugaru Korean Chile Flakes 3.25 oz; McCormick Gourmet™ Global Selects Oak Wood Smoked Pepper from Vietnam; Land O Lakes Butter, with Olive Oil & Sea Salt; Oppy Organic Meyer Lemons; Celery; Carrot; Napoleon Co. Grille Garlic Cloves; Chicken Breast Skewer; GreeNoodle Noodles, Plain

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Instant Pot Chicken Noodle Soup

Serves 615 mins prep30 mins cook

A warm, cozy, and nourishing chicken noodle soup made in an instant pot, perfect for using leftover turkey. This easy recipe blends the flavors of chicken, vegetables, and spices for a hearty meal.

0 servings

What you need

bunch parsley

cup chicken broth

tsp salt

onion

McCormick Gourmet™ Italian Bruschetta Seasoning Mix

tsp italian seasoning

cup water

Mother in Law's Gochugaru Korean Chile Flakes 3.25 oz

tsp chili flakes

McCormick Gourmet™ Global Selects Oak Wood Smoked Pepper from Vietnam

tsp pepper

Land O Lakes Butter, with Olive Oil & Sea Salt

tbsp butter

lemon

celery

carrot

clove garlic clove

chicken breast

cup egg noodles

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Instructions

1: Dice veggies.

2: Hit sauté on the instant pot and add butter, once melted add onion, carrot & celery; cook for 3 mins.

3: Add garlic & spices, cook for another minute.

4: Hit cancel & add broth + water.

5: Add chicken.

6: Pressure cook for 10 mins & naturally release for 10.

7: Remove chicken & shred.

8: Add noodles, hit sauté & cook for 6 minutes.

9: Return chicken & add a squeeze of lemon juice.

10: Garnish with parsley.

11: Enjoy!

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