Instant Pot Chicken Noodle Soup

This one was fun. I love my Instant Pot. I honestly haven't used it much, yet, but what I've made has worked really well. I have a lot of IP recipes on the docket this month, so hopefully I can add to my IP repertoire. When I made this the first time, I put wayyy too many noodles in. Like 4x the amount you're supposed to. #oops I didn't even notice until I was copying the recipe over. Makes a lot of sense now, though. It seemed really noodley. Again, I didn't put onions in because ew.

Recipe: Instant Pot Chicken Noodle Soup
Original Source: Pinterest
Approximate Cost: $16

Ingredients:
- 1 whole 5lb chicken
- 5 carrots
- 2 celery stalks
- 1/4 cup parsley
- 3 cloves garlic
- 1 small onion
- 2 tbs soy sauce
- 4 oz extra wide egg noodles
- 1 tbs olive oil
- koser salt and pepper to taste

1. Set Instant Pot to saute'

2. Heat olive oil & onions until onions start to soften & become translucent. 2-3 minutes.

3. Add garlic, carrots, & celery. Sauce' another minute.

4. Add chicken, soy sauce, water, 2 tsp salt, & pepper.

5. Take off saute', place lid, set pressure valve to seal, set Instant Pot to high pressure for 20 minutes via manual mode.

6. It will take about 15-20 minutes to come to pressure, then cook for 20 minutes.

7. Turen pressure valve to quick release.

8. Remove chicken & set aside to shred.

9. Turn Instant Pot back to saute' & bring broth to a boil.

10. Cook noodles for 5 minutes.

11. Add shredded chicken back to the Instant Pot.

12. Add salt and pepper to taste.