instant pot - chicken noodle soup

• 3 pieces of boneless, skinless chicken breast
• 5 cups of chicken stock
• 2 tbsp butter
• 2 medium carrots
• 1 medium onion
• 2 stocks of celery
• 1 tsp salt
• 1/2 tsp pepper
• 1 tsp oregano
• 1 tsp dried tyme
• 2 tbsp dried parsley
• 2 cups egg noodles

Dice the onion and celery. Peel and dice the carrot.

With the inner pot inside your Instant Pot, select saute. Add butter as well as onion and celery stocks. Saute for about three minutes. Add the carrots. Saute for about two more minutes.

Add the chicken broth. Deglaze the inner pot if necessary. Carefully place the chicken breast in to the inner pot. Add seasonings.

Place pressure lid on the pot. Turn on Manual (Pressure Cook) for six minutes. Natural Pressure Release for ten minutes, then Quick Release if there is still pressure in the pot. Open the lid and remove the pieces of chicken. Shred the chicken with two forks.

Put the Pot back on Saute. Add the pasta. Cook with the lid off for another six minutes or until the pasta is tender. Turn off the Instant Pot. Add the chicken and any additional seasonings to taste.

Recipe Hints

• This recipe doubles very well
• You can choose not to add the noodles to the Instant Pot. You can freeze portions of soup and separately cook up a fresh batch of noodles each time you go to eat some, so the noodles don't turn to mush
• Reduce the carbs by eliminating the noodles - still a very hearty soup
• You can opt to shred the chicken with a hand mixer, but I find it chunkier when you shred the meat with two forks

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