Ingredients
2 boneless chicken breasts (cut into 5 cm pieces)
1 onion (chopped)
240 ml chopped carrots
2 stalks celery (chopped)
1 teaspoon salt
1 teaspoon garlic powder
0.5 teaspoon ground black pepper
1.5 liters chicken broth
200 g egg noodles
Directions
Step 1
In the Instant Pot, combine the chicken, onion, carrots, celery, salt, garlic powder, and black pepper. Pour in the chicken broth and stir well. Close the lid and cook on high pressure for 10 minutes. Allow the pressure to naturally release for 10-15 minutes.
Step 2
Carefully perform a quick pressure release according to the manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Switch to the Sauté function, add the egg noodles, and simmer until tender, about 6 minutes.