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Instant Pot: Chicken Soup
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4
Calories 320 kcal
Ingredients
- 1/2 tbsp olive oil
- 1/2 tbsp minced garlic
- 1 cup yellow onion, chopped
- 1.5 cup carrots, sliced (about 2 carrot sticks)
- 2 celery ribs, sliced
- 1.5 lbs chicken breast, cubed
- 1 cup elbow macaroni pasta, dry (or your favorite)
- 2 cups chicken stock or broth
- 1.5 cup water
- 3/4 tsp italian seasoning
- 1/2 tsp oregano seasoning
- 3/4 tsp salt, divided
- 3/4 tsp ground pepper, divided
TOPPING
- parsley, chopped
- grated parmesan cheese
Instructions
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in a saute pan, over medium-high heat, heat olive oil for 30 seconds. Add garlic and heat for another 30 seconds.
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add cubed chicken and 1/4 tsp of salt and 1/4 tsp pepper and saute for approximately 3 minutes, stirring occasionally. drain.
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add all ingredients (excluding toppings) to the instant pot and stir. (make sure pasta is covered by liquid).
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cover instant pot with lid and make sure the vent is set to Sealing. Set IP on Manual high pressure for 5 minutes. when done, use 5 minute natural release method (let IP go into warm mode for 5 minutes and then press cancel & release the rest of the pressure)
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Carefully open lid and stir. Top with parsley, parmesan cheese and enjoy!