Instant Pot "Flu Fighter" Chicken Noodle Soup

• lbs boneless skinless chicken breasts↗2
• teaspoons onion powder↗2
• teaspoons garlic powder↗2
• teaspoon chili powder↗1
• teaspoon dried basil↗1
• teaspoon oregano↗1
• cup chicken broth or 1/2 cup water↗1⁄2
• tablespoons olive oil↗2
• stalks celery, diced↗3
• carrots, chopped↗3
• onion, chopped↗1
• minced garlic cloves8
• bay leaves↗2
• cups chicken broth↗8
• tablespoons lemon juice↗2
• kosher salt & freshly ground black pepper, to taste
• cups egg noodles (uncooked)↗2

Step-by-step instructions

1. 1

   Season chicken liberally with onion powder, garlic powder, chili powder, basil, and oregano. Place in Instant Pot with 1/2 cup broth or water.

2. 2

   Set pressure cooker to "Manual," High Pressure, 20 minutes.

3. 3

   Once the pressure cooking time has finished, carefully turn the valve from “sealing” to “venting” to quickly release the pressure. Beware of the steam!

4. 4

   Place the chicken onto a plate or cutting board and let it cool. Shred with 2 forks once cool. Set aside for later. (Steps 1-4 can be done well ahead of time).

5. 5

   Set pressure cooker to "Saute," normal heat.

6. 6

   Add olive oil to your pressure cooker insert, add carrots, celery, and onion. Saute for 10-12 minutes.

7. 7

   Add garlic and saute for another 1-2 minutes.

8. 8

   Add bay leaves and broth, secure pressure cooker lid, and set to "Manual," high pressure, for 3 mins, do a quick pressure release. Stir.

9. 9

   Add noodles, secure pressure cooker lid, and set to "Manual," high pressure, for 4 mins (or half the recommended time for your pasta).

10. 10

    Again do a quick pressure release.

11. 11

    Stir in shredded chicken and lemon juice, season with salt and pepper as needed.

12. 12

    Serve with fresh bread or rolls.