Instant Pot Chicken Noodle Soup

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  2 lb or 907g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Garlic

  Raw

  3 cloves, minced or 9g

• Mushrooms

  White, raw

  6 medium or 108g

• Carrots

  Raw

  2 medium or 122g

• Celery

  Raw

  1 stalks, large (11 inches long) or 64g

• Chicken broth

  Soup, canned, less/reduced sodium

  5 cup or 1.2kg

• Egg noodles

  Dry, enriched

  12 oz or 340g

Directions

1. Gather your ingredients and head over to the Instant Pot! Press the Sauté button and click adjust, until you see Sauté More. Sauté the mushrooms and garlic in 2 tablespoons oil. Stir evenly to coat mushrooms. Add in carrots and celery, and salt and pepper.
2. Pour 2 cups chicken stock into the veggie mixture. Add chicken breasts, partially submerging them. Close the lid and cook on High Pressure for 10 minutes. Do a Quick Release.
3. Shred the chicken, then pour in 3 more cups chicken stock, and the noodles. Stir so noodles are wet. Cook on High Pressure for 6-8 minutes or until noodles are cooked.