My poor son woke up with a cold today and of course, he asked for my Homemade Chicken Noodle Soup for dinner. Thanks to my Instant Pot, it was super easy to whip it up while still being able to sneak in some snuggles from a sick 6 year old! 🙂
If you’re new to the Instant Pot, start here:
Start out by grabbing 1 onion, 4-5 cloves of garlic, 2-3 cups of spinach, 2 stalks of celery and 2 carrots. Slice everything and set aside.
Dice two chicken breasts and season with salt and pepper.
Turn the Instant Pot to Saute mode and allow it to heat up before adding 2 Tbsp of olive oil.
Add the onion and garlic and saute for 2-3 minutes. Add the celery and carrots and cook for another 2-3 minutes.
Add the chicken, chicken broth, seasonings and egg noodles and stir.
Close the Instant Pot lid, turn the venting knob to sealing and cook on HIGH pressure for 6 minutes.
To make the slurry:
This step is optional, but does thicken up the soup a bit which my family loves 🙂
While the soup is cooking, melt the butter in a pan and then add the flour. Cook for 3-4 minutes.
When the timer is up, quickly releasing the pressure by CAREFULLY turning the venting knob from sealing to venting. When the pressure is released, Remove the lid and turn the Instant Pot back to saute mode.
Add the slurry to the soup and stir. Add the milk and chopped spinach and stir until spinach is wilted, about 3-4 minutes.
Serve and enjoy! 🙂
Feel free to share this recipe with your friends!
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