Instant Pot Chicken Noodle Soup

{Ingredients}

  • 1 tbsp. of avocado oil
  • 1 tsp. of minced garlic
  • 1 cup of shredded chicken {You can make this ahead of time in your instant pot. Here is my recipe for it: https://barbells-and-brownies.com/2017/01/18/instant-pot-shredded-chicken/ }
  • 2 1/2 cups of diced baby carrots
  • 2 cups of whole wheat wide egg noodles {dry}
  • 3 cups of low-sodium chicken broth
  • 2 cups of water
  • 2 tsp. of McCormick Grill Mates Montreal Chicken seasoning
  • 2 to 3 tbsp. of cornstarch plus 2-3 tbsp. of water {mixed} {This is optional. I like my soups to have a thicker consistency.}

{Directions}

  • Press “saute” on your instant pot. After 1 minute, add your avocado oil and minced garlic. Continuously stir so your garlic doesn’t burn.
  • Add chicken and continue to stir.
  • Add your remaining ingredients {except for your cornstarch mix.} Make sure your noodles are completely covered with the liquid. Make sure everything is mixed well.
  • Cover your instant pot with the lid and set your pressure valve to the “sealing” position. Press manual and set timer for 4 minutes.
  • Once it’s done cooking let the pressure naturally release for 5 minutes. Quick release any remaining pressure afterwards.

{If you want your soup to have a thicker consistency then do this step}

  • Remove lid and press “saute.”
  • Add your cornstarch and water mix.
  • Mix well and continue to cook until your sauce has thickened.
  • Turn your instant pot off and serve with french bread or grilled cheese.

This was still yummy when I reheated it the next day!

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