Chicken Noodle Soup

Makes 6 servings

• 2 tablespoons salted butter 2 large carrots, peeled and diced
• 2 large stalks celery, trimmed and sliced into 1⁄4″ pieces
• 1⁄2 medium yellow onion, peeled and diced
• 32 ounces chicken broth
• 2 cups cubed cooked boneless, skinless chicken breasts
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon ground black pepper
• 1⁄4 teaspoon garlic powder
• 1⁄4 teaspoon dried thyme
• 2 cups uncooked egg noodles

Press the Sauté button on an Instant Pot® and allow to heat until the display reads “Hot.” Place the butter, carrots, celery, and onion in the pot. Sauté 3 minutes until fragrant. Pour broth into the pot and scrape the bottom of the pot with a wooden spoon to remove any browned bits. Add chicken, salt, pepper, garlic powder, and thyme. Press the Cancel button.

Place the lid on the Instant Pot® and click into place to close. Press the Pressure Cook button and adjust the timer to 7 minutes. When the timer beeps, quick-release the pressure until oat valve drops. Unlock lid. When done, vegetables should be tender.

Add noodles to the pot while keeping the Keep Warm mode on. Let noodles cook uncovered 10 minutes until tender, stirring occasionally. Serve warm.