_ Ingredients
1carrot, peeled and chopped (about 1/2 cup)
1/2pound boneless, skinless chicken breast
2ounces (about 1 cup dry) uncooked extra-wide egg noodles
4cups Swanson® Chicken Broth
1stalk celery, sliced (about 1/2 cup)
_ How to Make It
Season the chicken with salt and pepper. Add the carrot, celery,
chicken, noodles and broth to a 6-quart Instant Pot®.
Lock the lid and close the pressure release valve. Pressure cook on
High pressure, setting the timer to 5 minutes (timer will begin
counting down once pressure is reached- it takes about 15 minutes).
When done, press Cancel and use the quick release method to release
the pressure.
Remove the chicken from the pot. Shred the chicken and return to the
pot. Season to taste.
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