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Chicken Noodle Soup: Pressure Cooker

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Ingredients
  

  • 2 chicken breast cooked diced or shredded
  • 2 tbsp olive oil or butter
  • 4 carrots peeled and diced
  • 1 medium yellow onion diced
  • 4 stalks celery diced
  • 1/8 tsp oregano
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp garlic powder
  • 1/2 tbsp dried parsley
  • 32 ounces chicken broth
  • 3 cups wide egg noodles
  • 1/2 cup water

Instructions
 

  • Prepare chicken breast, shred or dice, then set aside.
  • Clean and dice the carrots, onion, and celery.
  • Set the Instant Pot to saute for 12 minutes. Add in the olive oil and vegetables and allow them to cook until they begin to soften.
  • After about 10 minutes; add the dried parsley, chicken breast, salt, pepper, garlic, and oregano. You can omit the oregano and garlic if you wish for something more bland. Let the flavors simmer together until the saute setting finishes.
  • Pour in 32 ounces of chicken broth, stir everything together.
  • Place the lid on the Instant Pot, make sure the valve is set to ‘sealing’, and then set to pressure cook for 8 minutes.
  • Quick release the pressure when it is done with the cooking cycle. Turn the Instant Pot OFF.
  • Add in 3 cups of uncooked wide egg noodles. This is where you might add ½-1 cup more water; if you like broth with your soup be sure to do at least an extra ½ cup.
  • Set the Instant Pot to saute for 8 minutes; this will allow the soup to simmer and the noodles will not become overdone. Cook longer or shorter depending on how you prefer your noodles.
  • Serve with bread or your favorite soup crackers.