Instant Pot "Flu Fighter" Chicken Noodle Soup

READY IN: 1hr 30mins




  • Season chicken liberally with onion powder, garlic powder, chili powder, basil, and oregano. Place in Instant Pot with 1/2 cup broth or water.
  • Set pressure cooker to "Manual," High Pressure, 20 minutes.
  • Once the pressure cooking time has finished, carefully turn the valve from “sealing” to “venting” to quickly release the pressure. Beware of the steam!
  • Place the chicken onto a plate or cutting board and let it cool. Shred with 2 forks once cool. Set aside for later. (Steps 1-4 can be done well ahead of time).
  • Set pressure cooker to "Saute," normal heat.
  • Add olive oil to your pressure cooker insert, add carrots, celery, and onion. Saute for 10-12 minutes.
  • Add garlic and saute for another 1-2 minutes.
  • Add bay leaves and broth, secure pressure cooker lid, and set to "Manual," high pressure, for 3 mins, do a quick pressure release. Stir.
  • Add noodles, secure pressure cooker lid, and set to "Manual," high pressure, for 4 mins (or half the recommended time for your pasta).
  • Again do a quick pressure release.
  • Stir in shredded chicken and lemon juice, season with salt and pepper as needed.
  • Serve with fresh bread or rolls.