Instant Pot Chicken Noodle Soup

Ingredients:

• 2 TBSP butter

• 1 yellow onion, chopped

• 4 medium carrots, chopped

• 4 stalks celery, chopped

• 1 clove garlic, chopped

• 4 cups bone broth

• 4 cups water

• About 2 pounds of chicken (breasts or tenderloin)

• 6 ounces whole wheat egg noodles

• Parsley, oregano, salt, pepper to taste

Instructions:

1. Turn the Instant Pot onto Saute with the lid off.

2. Add the butter and cook until it has melted.

3. Add all vegetables and saute for about 3-4 minutes.

4. Add seasonings (to taste).

5. Pour bone broth, water and chicken into Instant Pot.

6. Close the lid and make sure it is sealed.

7. Set to the Soup setting for 7 minutes.

8. Once the cycle is complete, allow a natural release of pressure or quick release (depending on your time constraints).

9. Take chicken out and separate into smaller pieces with two forks.

10. Add chicken back into soup.

11. Add noodles and cook for another 4-6 minutes until they are al dente. Sometimes the noodles will cook without turning on the Instant Pot due to the heat already in the soup. If more heat is needed to cook the noodles, set the Instant Pot on saute with the lid off and cook for 4-6 minutes until noodles are al dente.

12. Enjoy!