Chicken Noodle Soup made in the INSTANT POT

Ingredients:

2 Carrots- Diced

1 Large Onion- Diced

3 Garlic cloves- minced

1/2 a Leek- sliced

1/2 small cauliflower head- diced

1/2 capsicum- diced

1 Zucchini- diced

handful of fresh Parsley- chopped

handful of fresh Kale- chopped

1-2 sprigs of Thyme

2 Tablespoons of fresh Chives, chopped

2 teaspoons vegetable stock powder

Salt and Pepper

2 Frozen chicken breasts.

Olive oil - drizzle

Directions: 1.Set your Instant Pot to SAUTE mode, (more) and allow to heat up.

2.Add a drizzle of oil to the inner pot and sauce the onion, garlic, leek until translucent.

3. Cancel the saute function, and add the remaining vegetables, frozen chicken, herbs and water and season well.

4. Finally add the stock powder and stir to combine.

5. scrape down the sides of the inner pot so all ingredients are submerged.

6. Ensure the rubber ring is on the Instant Pot lid, and secure the lid- set the vent to SEALING (this is automatic on the Instant Pot Duo Nova that I use).

7. Set the Pressure cook (or Manual cook) button to Normal, High pressure for 20 mins.

8. Meanwhile, in a heatproof bowl, pour boiling water over rice noodles, to soften and drain once soft and cooked through. Place into serving bowls ready for soup

9. Once the timer goes off on the Instant Pot, use the Quick Release Method ( release the steam by venting the steam valve)

10. Once the Valve drops and the pressure cooker is safe to open, remove the lid.

11. Remove the chicken breasts from the pot and shred on a board with two forks. Removing any fatty pieces.

12. Return the chicken to the pot, stir and serve over drained noodles.

NB This recipe is suitable to freeze, prior to adding noodles, simply portion and freeze, and add noodles when serving.