Pressure Cooker Chicken Noodle Soup

Ingredients

• 1 tablespoon olive oil
• 1 small onion, diced
• 3 medium carrots, peeled and thinly sliced
• 2 medium stalks celery, thinly sliced
• 1 clove garlic, minced
• 4 medium boneless, skinless chicken thighs, cut into bite-sized pieces
• 4 cups chicken broth (low or no-salt preferred)
• 4 cups water
• 1 teaspoon Better Than Bouillon chicken base (optional but recommended)
• ½ teaspoon dried dill weed
• ½ teaspoon dried parsley
• Salt and pepper to taste
• 6 oz (half bag) wide egg noodles, cooked separately

To Make Pressure Cooker Chicken Noodle Soup

• Place olive oil in the pot of your electric pressure cooker. Select the sauté setting and heat until shimmering. Add the onion, carrots, celery, and garlic. Cook until soft and fragrant, about 3 minutes.
• Add the diced chicken thighs, chicken broth, water, chicken base (if using), dill, and parsley. Stir to combine.
• Lock the lid and set the pressure release valve to "sealing." Cook on high pressure for 10 minutes. When done, allow the pot to sit for 3 minutes then do a quick release.
• Stir in the cooked noodles. Season with salt and pepper to taste.
• Note: For best flavor, cook noodles separately and stir in at the end to keep the broth clear. Alternatively, after releasing pressure, use the sauté function to bring soup to a boil, stir in raw noodles, and cook until tender (about 6 minutes).