Chicken Noodle Soup

The instant pot is quickly becoming my new favorite kitchen gadget. I especially loved that with this recipe, I got the flavor of soup that had been simmering all day in just about an hour after work! Soup on weeknights is now an option for us and I love that during these cold winter months.

Ingredients:

• olive oil
• 2 cloves garlic, minced
• 1/2 onion, diced
• 1-2 boneless skinless chicken breasts, cut into 1" cubes
• 2-3 carrots, diced
• 2 celery ribs, diced
• 1 1/2 cup wide egg noodles (not cooked)
• 2 cups low sodium chicken broth
• 1 1/2 cup water
• 1 tsp Italian seasoning
• 1/2 tsp dried oregano
• salt and pepper, to taste

 

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Instructions:

1. Press SAUTE on the Instant Pot. After it beeps indicating it has pre-heated, add the olive oil. Once heated, add garlic and stir for about 30 seconds. Add diced chicken and saute until lightly browned.

2. Add all remaining ingredients. Make sure the egg noodles are covered by the liquid.

3. Cover the Instant Pot and set the pressure valve to "sealing."

4. Make sure Instant Pot is set to high pressure, press SOUP and set the timer for 6 minutes. (Remember, your IP will take some time to pressurize, but once it does it will beep and the timer will begin).

5. Once the timer goes off, carefully switch the pressure valve to "releasing" and do a quick release until the steam is gone.

6. Carefully open the lid, stir the soup, and serve.