Instant Pot Chicken Noodle Soup with Kale

Step 1

Turn Instant Pot to Saute mode. Add oil, garlic, onion, carrots and celery. Saute for 30 seconds. Add chicken breasts, broth and give a quick stir. Close Instant Pot lid with pressure valve to sealing. Pressure cook for 8 minutes (5 mins for thin chicken breasts) Allow natural pressure release.

Step 2

Open the Instant Pot. Take the Chicken Breasts out and shred them with a a fork.

Step 3

Set Instant Pot to Saute mode. Add egg noodles and shredded chicken. Cook for 4-5 mins or until the egg noodles are cooked.

Step 4

Add baby kale and stir everything together. Turn the Instant Pot off. Garnish with black pepper and fresh parsley.