Pressure Cooker Chicken Noodle Soup

Serves 8 in about 1 hour. Bay leaves goes in first, and parsnip finishes the pot.

Ingredients

• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 large onion, chopped
• 2 bay leaves
• 3-5 cloves garlic, pressed or minced
• 1 ½ cups celery, chopped
• 3 carrots, chopped (about 1 ½ cups)
• 3 teaspoon rubbed sage, dried
• 4 sprigs fresh thyme, (or ½ tsp dried)
• 2 (4") sprigs fresh rosemary
• 1 - 2 teaspoons kosher salt (or more to taste)
• ½ teaspoon pepper
• 3 cups water, divided
• 4 cups chicken broth
• 2 tablespoons soy sauce (adds a great umami flavor)
• 1 (3 - 4 lb) whole chicken (or pieces) (or bone-in parts)
• 8 oz wide egg noodles uncooked (about 3-4 cups)
• 1 turnip, chopped
• 1 parsnip, peeled & chopped

Method

1. Turn on the Sauté function. When display reads “Hot” add the oil and butter.
2. Stir in onions, and bay leaf. Simmer until vegetables are tender, while stirring now and then.
3. Stir in the garlic and cook for 30 seconds, while stirring the whole time.
4. Tip in the celery and carrots (also turnip and parsnip, if using), and 1 cup of the water. Mix and scrape the bottom of the pot.
5. Stir in the, sage, thyme, rosemary, salt, and pepper. Stir.
6. Tip in the water, chicken broth, and the soy sauce and stir.
7. Stir in the chicken to the pot breast side up. If needed, pour in enough water to cover the chicken, if it is not covered. Keep liquid below max fill line.
8. Set the lid on the pot and set the Steam Release Knob to Sealing position.
9. Press 'Cancel' to turn off the pot.
10. Press the Pressure Cook (or Manual) button, or dial. Then press the +/- button or dial to select cook time. It will take several minutes for the pot to come to pressure.
11. When the cook cycle ends, let the pot sit undisturbed to naturally release pressure for 10 minutes. Then manually release the remaining pressure by turning the knob to Venting (or push the button on newer models).
12. When the float valve (pin) in the lid drops down, open the lid and carefully stir the soup.
13. Very carefully take out the chicken with tongs and a large spoon and place it in a large bowl to cool down a little before you shred it.
14. Lift out bay leaves and discard. At this point you can use a large spoon to skim off some of the fat floating on the surface of the soup if needed.
15. Turn on the Sauté function again and add the noodles to the pot. Simmer for 5-8 minutes, or until noodles are cooked to your liking.
16. Meanwhile, shred and debone the chicken. keep it nearby (save the bones for a batch of bone broth! Just freeze them until you need them.).
17. Turn off the pot.
18. Stir in the chicken meat back into the soup and stir. At this point you can add another cup of water or broth if you want it more soupy. Taste and adjust salt, if needed.
19. Plate with some warm, crusty bread!

More instant pot ideas are in the instant pot collection.