- 2 boneless chicken breasts, cut into 2-inch pieces
- 1 onion, chopped
- 1 cup chopped carrots
- 2 stalks celery, chopped
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
- 6 cups chicken broth
- 2 cups egg noodles
- Combine chicken, onion, carrots, celery, salt, garlic powder, and pepper in a multi-functional pressure cooker (such as Instant Pot(R)). Pour chicken broth into the pot; stir well. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Select Saute function. Add egg noodles, and simmer until tender, about 6 minutes.
09/13/2019
recipepes.com
quick and easy nstant pot® chicken noodle soup, recipe
PT15M
PT1H
5
455 calories
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