Instant Pot Chicken Noodle Soup with Egg Noodles

INGREDIENTS:

• 2 T oil (avocado oil or olive oil)
• 1 medium onion, diced
• 3-4 carrots, peeled and diced
• 3-4 ribs celery, diced
• 4 cups chicken broth
• 2 large frozen chicken breasts (or shredded rotisserie chicken)
• 1/4 tsp pepper
• 1/4 tsp turmeric
• 2 tsp dried parsley
• 1/2 tsp salt – to taste
• 1 and 1/2 cups frozen egg noodles (REAMES brand, or homemade recipe below)

Egg Noodles

• 2 eggs
• 1/2 cup milk
• 2 T butter
• pinch of salt
• 2 1/2 cup flour

1. Mix ingredients and roll out on a clean surface, use a pizza cutter to make desired noodles (I like to roll thin and cut thin). Dust in flour and put them in the fridge or freezer on a cookie sheet. You want them cold and hard.

DIRECTIONS:

1. Push saute button on the instant pot. Add oil and onion, and cook stirring, until onion is soft. (This step is optional, it just develops the sweetness in the onion flavor. If you choose to skip the saute, then just add the onion to the pot with the rest of the ingredients).
2. Add remaining ingredients, put on the lid, seal the pressure valve, and set to MANUAL or HIGH PRESSURE for 18 minutes.
3. After cooking cycle is complete, let the pressure release naturally for at least 10 minutes, then twist the valve to release the remaining pressure. Remove chicken from pot and shred it (or add rotisserie chicken if not using frozen chicken). Put it back in the pot, and add some heavy whipping cream to make soup creamy.
4. Serve hot and enjoy.