Instant Pot Chicken Noodle Soup

Prep Time: 10 mins

Cook Time: 20 mins

Total Time: 50 mins

Ingredients
1 tablespoon olive oil
1 small onion, diced
3 cloves garlic, minced
5 carrots, scrubbed and sliced
2 celery sticks, sliced
1 whole 5 pound chicken (giblets removed and discarded or saved for another use)
2 tablespoons fish sauce
8 cups water
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
4 ounces extra wide egg noodles

Instructions
Set IP to Sauté function.

Heat olive oil and onions until onions start to soften and become translucent, 2-3 minutes.

Add garlic, carrots and celery and saute for another minute.

Add whole chicken to IP, followed by water, soy sauce, 2 teaspoon of salt and 3/4 teaspoon freshly ground pepper.

Turn off Sauté function, lock IP lid in place, make sure pressure valve is set to sealing and set IP to High Pressure for 20 minutes, via manual mode.

IP will take 15-20 minutes to come to pressure, then will countdown from 20 minutes. After 20 minutes at High Pressure, IP will beep and switch to Keep Warm mode.

Turn pressure release valve to Quick Release pressure. Carefully open IP, keeping lid angled away from you to avoid very hot steam.

Remove whole chicken and set aside to shred. Turn IP back to Sauté function and let chicken broth come to a boil.

Stir in egg noodles and let cook for about 5 minutes.

While noodles are cooking, shred chicken into bite sized pieces discarding bones and skin.

Once noodles are cooked, stir in chicken meat.

Adjust salt and pepper to taste.