Name: Instant Pot Chicken Noodle Soup
Ingredients: 2 Tablespoons oil (I use avocado or olive oil); 1 medium onion, diced; 3-4 carrots, peeled and sliced; 3-4 ribs of celery, diced; 4 cups chicken broth; 2 large frozen chicken breasts; 1/4 tsp pepper; 1/4 tsp turmeric; 2 tsp dried parsley; 1/2 tsp salt–more or less to taste; 1 1/2 cups frozen egg noodles ( REAMES brand is great)

Ingredients

Scale

2 Tablespoons oil (I use avocado or olive oil)
1 medium onion, diced
3–4 carrots, peeled and sliced
3–4 ribs of celery, diced
4 cups chicken broth
2 large frozen chicken breasts
1/4 tsp pepper
1/4 tsp turmeric
2 tsp dried parsley
1/2 tsp salt–more or less to taste
1 1/2 cups frozen egg noodles ( REAMES brand is great)

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Instructions

Push the saute button on the instant pot.
Add oil ad onion, and cook stirring, until onion is soft. *This step is optional but is worth it if you have time to develop the flavors.
Add remaining ingredients, put on the lid, seal the pressure valve and set to MANUAL or HIGH PRESSURE for 18 minutes.
After cooking cycle is complete, let the pressure release naturally for at least 10 minutes, then twist the valve to release the remaining pressure.
Remove chicken from pot and shred it, and put back in pot with the rest of the soup.
You can add some cream at this point if you want to make it creamy. I did not do this in the pictured soup.
Serve hot and enjoy!