Instant Pot Chicken Noodle Soup
- Precooked Chicken
- 1 Medium Yellow Onion, Chopped
- 2 TBSP Garlic, Minced
- 1 Head Celery, Chopped
- 2 American Lager Style Beer
- 32 OZ Chicken Stock
- 1 Chicken Bouillon Cube
- 1 TBSP Poultry Seasoning
- ½ LB Baby Carrots, Chopped
- 12 OZ Uncooked Egg Noodles
- 2 - 4 Cups water as needed
- Set Instant Pot to sauté for 8 minutes, start
- Add olive oil to coat bottom
- Add onion & garlic
- Add celery and chicken
- Empty contents to a bowl
- Reset instant pot to saute for 20 minutes
- Add 1 lager & stock
- Bring to boil
- Add bouillon cube, poultry seasoning
- Mix
- Add Carrots and cook 2 minutes
- Add chicken mixture back into pot
- Add 2nd beer
- Sauté for 10 minutes
- Add egg noodles
- Cook 7 minutes stirring to combine
- Add water as needed
- Serve
Recipe by Mr. B Cooks at https://mrbcooks.com/instant-pot-chicken-noodle-soup/
3.5.3251