Instant Pot: Chicken Noodle Soup (Adapted from All Recipes)

Saute:

2 Tbsp. Canola oil 

1-2 cloves minced garlic

1 large yellow onion

1 small bunch (organic) celery

10 oz. Bolthouse Farms Matchstix (grated) carrots

few shakes of garlic salt & pepper, (The broth is usually already salted, so you don't need much)

5-6 shakes of Penzey's Spices, "Mural of Flavor" seasoning (salt free)

1 shake or so, crushed red pepper

Add to Instant Pot:

Sautéed vegetables (above)

2 quarts Kirkland Organic, Cage-Free, Chicken Stock (Cartons come in a 4-pack at Costco)

10 oz. can Valley Fresh All-Natural Chicken breast

2 Tbsp. Parsley, dried

1 1/2 t. Thyme, dried

1 t. Basil, dried

1 Bay leaf, whole

Pressure cook:  4 minutes on High; immediate release. 

While pressure cooking soup, cook 6 ounces of No Yolks Dumplings or other wide egg noodles according to the directions.

Serve:

Scoop a spoonful of pasta into a bowl and cover with the chicken soup mixture. 

*Note: I cook my noodles separately because I don't want them to get soggy. You could probably add them to the pressure cooker after the 4 mins and pressure cook an additional 2 minutes, I'm guessing.