Ingredients

• 4 large chicken breasts frozen, skinless
• 3 carrots full size, chopped
• 4 celery stalks chopped
• 1 small onion chopped
• 3 tablespoons butter unsalted
• 2 cloves garlic minced
• 2 slices fresh ginger
• 8 oz. noodles – wide egg, bow-tie
• 1 bay leaf
• 1 tablespoon Italian seasoning
• salt and pepper to taste
• 8 cups chicken broth 2-32. oz. containers

Instructions

Cook Frozen Chicken

• Place frozen chicken breasts in Instant Pot, adding one cup water
• Put on Instant Pot lid and close vent
• Set Instant Pot to manual and set the time to 10 minutes
• Once the Instant Pot is up to pressure it will start the 10 minute timer
• Once the timer is up, do a quick release and remove the chicken. (Be careful to avoid the steam from the Instant Pot vent)
• With kitchen gloves, take out the Instant Pot insert (pan/bowl) and drain water
• Rinse Instant Pot pan and place back inside Instant Pot

Make Chicken Noodle Soup

• Add 3 tablespoons butter and press saute on Instant Pot
• Once butter is melted, add carrots, celery, and onion. Saute until vegetables are soft, about 5 minutes
• While vegetables are sautéing, shred or chop chicken
• Add cooked chicken, chicken broth, garlic, sliced ginger, and bay leaf
• Add salt, pepper, and Italian seasonings
• Add noodles
• Close Instant Pot lid and close vent
• Set Instant Pot to Soup and reduce the time to 4 minutes
• Once the Instant Pot is up to pressure it will start the 4 minute timer
• When timer is done, press the quick release valve (being careful to stay out of the way of the steam)Serve soup warm