INSTANT POT CHICKEN SOUP
By: Nicole Johnson
Published: Monday, May 1, 2017 - 8:14pm

Ingredients




8-10 legs chicken skin on
3 teaspoons poultry seasoning
2 teaspoons salt
water to fill pot 3/4 of the way full (but not above max fill line, EVER.)
3 large carrots peeled and sliced into rounds
2 stalks celery diced
1 medium onion diced
1 teaspoon salt
1/2 teaspoon pepper
2 bay leaves
4ish cups homestyle egg noodles (if they don't take >10 minutes to cook per package directions, they aren't the right kind.)

Preparation

1 Season the chicken legs well, and place them into your pot. Cover with water (but don't fill above max fill line! It is okay if a few aren't submerged.) 2 Press the Saute button, then press the "Adjust" button to turn up the heat to high. Wait until the water comes to a simmer. Press "Cancel" to turn off the saute feature, and then press the "manual" button, and put the lid on. Flip the valve to "seal" and run for 30 minutes. 3 Once the time expires, let it sit for 10 minutes and then put a towel over the vent and carefully do a QR (quick release. When you let the pressure out fast with the vent instead of letting it dissipate naturally.) 4 Remove the legs from the broth, and set aside. When they are cool enough to handle, remove the meat from the bones and dice. 5 Add the other ingredients to the broth including the meat, seal, and do a 10 minute manual cycle. NPR (Natural Pressure Release, or aka - do nothing. Just wait) for 10 minutes and then QR the lid (carefully! With a towel over so stuff doesn't come spurting out all crazy-like.) 6 Check the noodles for done-ness, check the broth to make sure it is as salty as you like it, and serve!

About

nstant Pot Chicken Soup makes quick work of a pack of inexpensive chicken legs for super flavorful and FAST meal. Make your own homemade chicken broth first, and then it is a quick cook to a big bowl of this deliciousness.
Check out my blog post here!