Ingredients
– 1 onion, chopped
– 2 carrots, chopped
– 2 celery stalks, chopped
– 2 garlic cloves, minced
– 1 litre chicken broth
– 500 g chicken breast, diced
– 1 teaspoon dried thyme
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 250 g egg noodles
Method
1. Turn on the Instant Pot and select the sauté function. Add the chopped onion, carrots, and celery. Cook for about 3 minutes until the vegetables soften.
2. Stir in the minced garlic and cook for 1 more minute.
3. Pour in the chicken broth, then add the diced chicken, thyme, salt, and black pepper.
4. Close the lid securely and set the Instant Pot to high pressure for 10 minutes.
5. Once finished, carefully release the pressure. Stir in the egg noodles and let them cook for an additional 5 minutes.
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