Instant Pot Chicken Noodle Soup

Name: Instant Pot Chicken Noodle Soup
Total time: 40
Yield: 8
Ingredients: 1 tablespoon olive oil; 1 medium yellow onion, diced; 4 carrots, thinly sliced; 4 celery stalks, thinly sliced; 3 cloves garlic, minced; 1 teaspoon dried thyme; 1 ½ teaspoons kosher salt; 1 teaspoon freshly ground black pepper; 4 cups shredded rotisserie chicken; 8 cups chicken stock; 8 oz egg noodles; cracker, for serving (optional)

Recipe by Tasty from tasty.co

Lunch 40 Mins.

Ingredients

8 servings

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1 tablespoon olive oil
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1 medium yellow onion, diced
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4 carrots, thinly sliced
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4 celery stalks, thinly sliced
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3 cloves garlic, minced
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1 teaspoon dried thyme

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1 ½ teaspoons kosher salt
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1 teaspoon freshly ground black pepper
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4 cups shredded rotisserie chicken
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8 cups chicken stock
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8 oz egg noodles
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cracker, for serving (optional)

Instructions

Set the Instant Pot to sauté and add the olive oil. Once the oil begins to shimmer, add the onion, carrots, and celery and cook, stirring often, until just starting to soften, about 10 minutes. Add the garlic, thyme, salt, and pepper and cook, stirring constantly, until aromatic, about 30 seconds.
Add the chicken and chicken stock and cover with the lid. Place the lid on the Instant Pot and set to Soup/Broth for 5 minutes. Once the timer goes off, release the pressure naturally for 10 minutes.
Remove the lid, then add the egg noodles. Cover and turn the Instant Pot to sauté. Cook for about 7 minutes, or according to the package instructions, until the noodles are al dente.
Ladle the soup into bowls and serve with crackers, if desired.
Enjoy!