Instant Pot Chicken Noodle Soup with Frozen Chicken

INGREDIENTS

• 2 chicken breasts boneless skinless, frozen
• 64 oz chicken broth
• 4 stalks celery sliced
• 3 carrots cut into large chunks
• 1/2 onion sliced
• 2 tsp oregano
• 2 tsp thyme
• 6-8 oz egg noodles

INSTRUCTIONS

1. Put all ingredients EXCEPT noodles into pressure cooker. Close lid and steam valve.
2. Set to high pressure for 27 minutes followed by a quick release.
3. Remove meat and chop on cutting board, pour egg noodles into pot with broth. Turn pot to saute and allow to bubble until noodles are as soft as you'd like. Then turn pot off.
4. Add chicken back into pot and serve.