Ingredients
– 1 tablespoon oil
– 1 onion, chopped
– 2 carrots, sliced
– 2 celery stalks, sliced
– 2 garlic cloves, minced
– 1 teaspoon dried thyme
– 1 teaspoon dried basil
– 1 litre chicken broth
– 500 g chicken breast, chopped
– 2 cups egg noodles
Method
1. Heat oil in the Instant Pot using the sauté function.
2. Add onion, carrots, and celery. Stir until vegetables are soft.
3. Mix in garlic, thyme, and basil; cook for about a minute.
4. Pour in chicken broth and add the chopped chicken. Close the lid and seal.
5. Set to cook on high pressure for 10 minutes. Quick release the pressure, add egg noodles, and stir.
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