Ingredients

The following ingredients have 4 Servings
  • 2 Boneless Skinless Chicken Breasts (Cubed)
  • 2 Tablespoons Olive Oil
  • Salt/Pepper (to taste)
  • 1 Cup Baby Carrots (thinly sliced)
  • 2 Stalks Celery (Sliced)
  • 1 Onion (Diced)
  • 48 Ounces Low Sodium Chicken Broth
  • 2 Cups Egg Noodles (Uncooked)
  • 1/4 teaspoon Basil (Dried)
  • 1/4 teaspoon Oregano (Dried)

Instruction

  • Set Instant Pot to saute mode. Heat olive oil.
  • Once hot, add chicken, onion, carrots, and celery. Cook until chicken is browned on all sides and veggies are softened (about 5-7 minutes).
  • Add broth, basil, oregano, and salt/pepper to taste.
  • Put the lid on the instant pot and close the pressure valve. Cook on manual high pressure for 5 minutes.
  • Do a quick release of pressure.
  • Stir in egg noodles. Place lid on instant pot, and allow to sit for 5 minutes.