1. Set Instant Pot to Saute function.
2. Heat olive oil and onions in IP pot until onions start to become translucent and soften, about 2-3 minutes.
3. Add minced garlic, carrots and celery. Saute for another minute.
4. Add whole chicken to IP. Add water, soy sauce, 2 tsp of salt and fresh group pepper to taste.
5. Turn off Saute function, lock IP lid in place. Make sure pressure valve is set to seal, and set IP to High Pressure for 20 minutes, via manual mode.
6. IP will take 15-20 minutes to come to pressure, then will start the 20 minute countdown.
7. After 20 minutes at High pressure, the IP will beep. Turn pressure release valve to Quick Release pressure.
8. Carefully open IP, keeping lid angled away from you so as to avoid any hot steam.
9. Remove whole chicken and set aside to shred with two forks.
10. Turn IP back to Saute funcion, and let chicken broth come to a boil.
11. Stir in egg noodles and let cook for 5 minutes.
12. Shred chicken while the noodles are cooking.
13. Once noodles are coked, stir in shredded chicken and fresh parsley
15. Add salt and pepper to taste, if necessary.
16. Ladle into a bowl and enjoy!
Ingredients
Directions
1. Set Instant Pot to Saute function.
2. Heat olive oil and onions in IP pot until onions start to become translucent and soften, about 2-3 minutes.
3. Add minced garlic, carrots and celery. Saute for another minute.
4. Add whole chicken to IP. Add water, soy sauce, 2 tsp of salt and fresh group pepper to taste.
5. Turn off Saute function, lock IP lid in place. Make sure pressure valve is set to seal, and set IP to High Pressure for 20 minutes, via manual mode.
6. IP will take 15-20 minutes to come to pressure, then will start the 20 minute countdown.
7. After 20 minutes at High pressure, the IP will beep. Turn pressure release valve to Quick Release pressure.
8. Carefully open IP, keeping lid angled away from you so as to avoid any hot steam.
9. Remove whole chicken and set aside to shred with two forks.
10. Turn IP back to Saute funcion, and let chicken broth come to a boil.
11. Stir in egg noodles and let cook for 5 minutes.
12. Shred chicken while the noodles are cooking.
13. Once noodles are coked, stir in shredded chicken and fresh parsley
15. Add salt and pepper to taste, if necessary.
16. Ladle into a bowl and enjoy!
