Instant Pot Chicken Noodle Soup

Ingredients

1 Tablespoon olive oil
2 garlic cloves minced
1/2 cup chopped yellow onion
1 boneless skinless chicken breast cut into 1" cubes
1 cup diced carrots
2 celery ribs diced
1 and 1/2 cup wide egg noddles dry, not yet cooked
2 cups chicken stock or broth
1 and 1/2 cup water
1 teaspoon Italian seasoning or fresh poultry herb blend
1/2 teaspoon dried oregano
salt and pepper to taste

Directions

1. On Instant Pot, press "saute" button. After 1 minute, add olive oil to IP insert. Wait 1 minute, then add garlic. Saute, stirring often, for a few seconds. Add diced chicken and cook, stirring often, until almost done.
2. Add remaining ingredients, making sure the noodles are just covered with liquid.
3. Cover the IP with lid and set the pressure valve to "sealing" position. Press "manual" and set the timer to 6 minutes. Make sure your Instant Pot is set to high pressure. The pressure cooker will beep and start cooking.
4. When the time is up, press "cancel/off" button. Let the pressure release naturally for 5 minutes, then quick release any remaining pressure.
5. Carefully open the lid, away from your face. Stir the soup. Let cool and serve.

Notes: I was worried about the noodles getting overcooked, but they, along with the vegetables, were cooked quite well. I found the chicken to be a little dry, so maybe I sauteed it too long. I really like the concept of quickly and easily making a pot of chicken noodle soup. That being said, I think all members of our family are chicken noodle soup snobs. Nothing compares to my mom's homemade chicken noodle soup recipe, complete with homemade noodles and the addition of evaporated milk. I may try to adapt her recipe to work in an instant pot, and this recipe most likely will not be one I make often.


Source: Crunchy Creamy Sweet