Ingredients
- 1 cup chicken breast (or thighs), cubed
- 2 medium carrots, diced
- 2 medium stalks of celery, diced
- 1 medium onion, diced (about 1/2 cup)
- 3 cups chicken broth
- 1 tablespoon minced garlic
- 1 1/2 cups extra-wide egg noodles
- 1 teaspoon dried parsley
- 1 teaspoon dried Italian herb seasoning
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 cups water
- 1 tablespoon olive oil
Instructions
- Select “sauté” on Instant Pot and add oil. When it shows “hot” add carrots, onions and celery. Sauté with a wooden spoon for about 3 minutes.
- Add chicken and garlic and continue sautéing until chicken is white, about 3-4 more minutes.
- Press cancel. Add parsley, Italian seasoning, salt, pepper and stir. Add noodles, chicken broth and water. Stir gently and make sure everything is submerged. Secure lid, set vent to “sealing”, and pressure cook on high (“Manual” on some pots) for 5 minutes. It will take several minutes to come to pressure before cooking timer starts.
- After cook time is complete, quick release the pressure, remove lid and serve.
- Prep Time: 15 min
- Cook Time: 5 min + time to come to pressure
- Category: Soup
- Method: Instant Pot
- Cuisine: American