Instant Pot Chicken Soup

4 standard portions

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Ingredients

• 2 tablespoons olive oil
• 1 large onion (diced)
• 2 carrots (diced)
• 2 cloves garlic (minced)
• 2 chicken breasts
• 5 peppercorns
• 1 teaspoon dried thyme
• 3 bay leaves
• 8 cups (2 litres) chicken stock
• ½ teaspoon ground ginger (optional)
• 1 cup (150 grams) egg noodles
• salt and pepper (to taste)

Method

1. Open the Instant Pot, make sure that the metal bowl is inserted. Click on "Saute", choose 5 minutes and keep the lid open.
2. Add olive oil, and saute a diced onion, crushed garlic, and a chopped carrot.
3. Place the rest of the ingredients in the Instant Pot bowl (except for the egg noodles). This includes 2 chicken breasts (either fresh and chilled or frozen), bay leaves, peppercorns, spice, herbs, and salt.
4. Add chicken stock. It can be either cold or warm, it won't make a difference. You can use homemade chicken stock, store-bought liquid chicken stock, or just use hot water and add 1 cube of stock to it.
5. Close the lid, make sure that the valve is in sealing position.
6. Choose the "Pressure Cook" program, set it on high for a total of 10 minutes. Leave the IP do its magic and come back once it's done.
7. When the cooking is finishing, quickly do a quick release. Open the lid, and using metal tongs take out the chicken breasts.
8. Using 2 forks shred the chicken, and set aside.
9. Back to the Instant Pot, set the program on "saute" again and choose 10 minutes. Add the dried egg noodles to the soup and leave them to cook. I usually use a lid to let the noodles cook quicker. If you open the lid, you'll see that the soup is boiling, a lot, and that's okay.
10. When the noodles are soft enough, dump in the shredded chicken in the soup and serve. You can garnish the soup with some chopped parsley.