Instant Pot Chicken Soup
- 2 T. good-quality olive oil
- 1 cup onion, chopped (1 small)
- 1 cup celery, chopped (2 stalks)
- 1 cup carrots, chopped (4 large carrots)
- 4 cloves garlic, crushed
- 12 cups water
- 3 t. salt
- 1/4 t. pepper
- 2 T. coconut aminos or soy sauce (optional, but adds great flavor)
- 2 split chicken breasts, raw
- leftover carcass of a rotisserie chicken (optional, I just happened to have one)
- about 6 oz. egg noodles, uncooked (optional, you can leave them out or substitute cooked rice)
- Select the saute function on Instant Pot. Heat olive oil. Add onion, celery, and carrots; cook until tender. Add garlic and cook 1 to 2 minutes more.
- Add water, salt, pepper, coconut aminos, chicken breasts and carcass of a rotisserie chicken (if using).
- Set Instant Pot on manual setting, high pressure, and cook for 20 minutes. Release steam vent carefully when done.
- Remove chicken from soup; cool. Remove chicken from bone. Discard bones and return chicken meat to the soup.
- On saute setting, bring soup to a simmer. Add noodles, if using (or cooked rice if you prefer) and cook as package directs (or until heated through).
When a cold comes on quick, this is the fastest way to enjoy a piping-hot bowl of homemade chicken soup. Freeze the extra and it’s even faster next time!