Instant Pot Chicken Noodle Soup

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 3 carrots, peeled and diced
• 3 celery stalks, diced
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 8 cups chicken broth
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 cups cooked chicken, shredded
• 3 cups egg noodles, cooked

Directions

1. Set the Instant Pot to the Sauté setting and heat the oil.
2. Add the onion and garlic and cook until softened, about 3 minutes.
3. Add the carrots, celery, thyme, and oregano and cook for a few minutes, stirring occasionally.
4. Add the chicken broth, salt, and pepper and stir to combine.
5. Close the lid and set the valve to sealing. Select Manual or Pressure Cook and set the timer for 5 minutes.
6. When the timer is up, do a quick release. Carefully open the lid and add the chicken and noodles.
7. Close the lid and set the valve to sealing. Select Manual or Pressure Cook and set the timer for 3 minutes.
8. When the timer is up, do a quick release. Carefully open the lid and stir everything together.
9. Serve warm with freshly cracked black pepper.

Interesting Facts

• This soup is a great source of protein and vitamins.
• Chicken noodle soup has been known to help with cold and flu symptoms.
• This soup can be cooked in any electric pressure cooker.