An ideal sip up treat for the cold weather, Instant Pot Chicken Noodle Soup is a quick one-pot meal. So, learn how to make it with my quick guide today!
Set the instant pot to SAUTE mode and add butter and olive oil in it’s pot.
Add onion and garlic and saute for 3-4 minutes.
Add carrots and celery and saute for another minute.
Add chicken broth, parsley, thyme, rosemary, chicken, spinach, salt and pepper and close the lid of the instant pot.
Press PRESSURE mode and set the timer to 10 minutes.
It will take 10-12 minutes for the instant pot to build the steam and start the timer.
Once the timer goes off, let the instant pot rest for 10-12 minutes for the steam to release naturally.
Now do a quick release and open the lid of the Instant pot
Remove the chicken pieces from the instant pot and shreds them.
Discard the bones and add the shredded chicken back in the pot.
Select the SAUTE setting and add the noodles and lemon juice in the soup.
Cook for 2-3 minutes.
Do not overcook otherwise the noodles will become mushy.
Turn off the instant pot by pressing CANCEL.
Garnish with parsley and serve hot.