Instant Pot Clear Noodle Soup
Recipe By: Dave Mathews
Serving Size: 6
Preparation Time: 10 mins
Total Time: 30 mins
1 tbsp olive oil
1 med onion or 2 leaks, diced
1 cup celery
2 carrots, sliced
1 cup potatoes?
salt and pepper, to taste
8 cups chicken broth
1 tsp each parsley and thyme
1 bay leaf
2 cups egg noodles
2 cups chopped spinach
1. Turn instant pot on saute mode. Add oil, onions/leeks, carrots, celery. Saute for 5-7 minutes until veggies start to soften.
2. Add broth. Season with salt, pepper, Parsley, thyme and one bay leaf. Cancel saute mode. Cover the pot and turn valve to lock position. Cook on high pressure for 10 minutes. When done quick release all pressure.
3. Turn the instant pot to saute mode once again. Add egg noodles and spinach to the pot. Cook until egg noodles are cooked (about 8 minutes). Serve.
