Instant Pot® Chicken Noodle Soup

 


Ingredients

  • 3
    boneless skinless chicken thighs, cut into 3/4-inch pieces (10 oz)
  • 1/2
    teaspoon salt
  • 1/8
    teaspoon pepper
  • 1
    tablespoon butter
  • 3/4
    cup chopped carrots
  • 1/2
    cup chopped celery
  • 1/2
    cup chopped onion
  • 1
    clove garlic, finely chopped
  • 1
    bay leaf
  • 1/4
    teaspoon dried thyme leaves
  • 1
    carton (32 oz) Progresso™ chicken broth
  • 3/4
    cup uncooked gemelli pasta (3 oz)
  • Finely chopped fresh Italian (flat-leaf) parsley, if desired

Steps

1 Season chicken with salt and pepper. On 6-quart Instant Pot®, select SAUTE; adjust to normal. Heat butter in insert. Add chicken; cook 5 to 6 minutes, stirring occasionally, until browned. Select CANCEL.

2 Add remaining ingredients except parsley; stir. Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 2 minutes. Select CANCEL. Let stand 10 minutes; set pressure valve to VENTING to quick-release any remaining pressure.

3 To serve, discard bay leaf; ladle soup into bowls, and garnish with parsley.

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