PROGRAM Sauté/Pressure Cook

PRESSURE High

RELEASE Quick

2 tsp olive oil

¹⁄₂ cup chopped yellow onion

¹⁄₂ tsp kosher salt

¹⁄₄ tsp freshly ground black pepper

12oz (340g) boneless, skinless chicken breasts (about 2 to 3 breasts)

1qt (1l) From-Scratch Chicken Stock or low-sodium chicken stock

1 bay leaf

1 clove garlic

3 large carrots, peeled and chopped

3 large celery stalks, peeled and chopped

4oz (110g) dry whole-grain egg noodles

Juice of ¹⁄₂ lemon

1. Select Sauté, and add the olive oil to the inner pot. Add the onion and sauté for 3–5 minutes, or until the onion is soft and translucent. Season with the kosher salt and pepper.

2. Add the chicken breasts to the pot, followed by the chicken stock, bay leaf, and garlic clove.

3. Cover, lock the lid, and flip the steam release handle to the sealing position. Select Pressure Cook (High), and set the cook time for 8 minutes. When the cook time is complete, quick release the pressure.

4. Remove the lid, and carefully transfer the cooked chicken to a cutting board to cool slightly. When the chicken is cool enough to handle, roughly chop and set aside.

5. Place a fine mesh sieve over a large bowl. Carefully remove the inner pot from the base, strain the broth, and return the broth to the inner pot. Return the inner pot to the base.

6. Select Sauté, and add the carrots, celery, and noodles. Allow to simmer for 5 minutes, or until the noodles are tender. Stir in the cooked chicken, and add the lemon juice.

7. Ladle the soup into serving bowls. Serve hot.

Just-Like-Mom’s Chicken Noodle Soup