Instant Pot Chicken Noodle Soup
8 cups Water
3 tablespoons Dried Chopped Onion
3 tablespoons Better Than Bouillon Roasted Chicken Base
1 pound Frozen Mixed Vegetables
1-1/2 cups sliced Celery
2 teaspoons Italian Seasoning
1/2 teaspoon Salt
1/2 teaspoon Pepper
1-1/2 pounds uncooked Boneless, Skinless Chicken Thighs, cut into bite-sized pieces
1-1/2 cups dry Barilla ProteinPlus Elbow Macaroni
Put the water into a 6-quart Instant Pot on the saute setting while you prepare the other ingredients. Turn off the Instant Pot and add all of the remaining ingredients except the macaroni into the pot.
Put the lid on the pot and secure it making sure that the valve is on the “sealing” setting. Select high pressure cook for five minutes.
When the cook time ends, let the pressure release naturally for ten minutes and finish by moving the valve to “venting.”
Remove the lid and turn the pot on the saute setting. Add the uncooked macaroni. Cook for ten minutes.
Makes 6 servings