Chicken noodle soup - insta pot

Yesterday, I made chicken noodle soup in the insta pot.  I made 4 servings and it really would have been plenty for a proverbial family of four,  

Note: I adapted the recipe to exclude onions and make 1/2 a batch because it was tomfeed 8. Adjusting recipes is a way to keep from wasting food or eating it for d a y s.  

1 T butter
2 carrots, peeled and sliced thin
1 celery rib, chopped.

1.2 tsp each of
Pepper
Thyme
Parsley
Oregano

Sauté the vegetables in butter and add the spices using the sauté  mode on the insta pot. Sauté for a oit 3 minutes.

Add 2 cups chicken broth and turn the pot off .

Add 1 pound of chicken pieces.  We used 3 FROZEN chicken thighs.

Add an additional 2 cups of water.

Put the lid on the insta pot and set the lever to the seal position.
Process 7 minutes for thawed chicken, or 15 for FROZEN chicken.

When soup has processed and finished it’s release cycle, open lid carefully and remove the chicken pieces.  Shred the chicken and place on a container.

At this point the soup and chicken can be refrigerated until you are ready to eat.

Place the soup base on sauté mode and bring to a boil.  Add 3 ounces of egg noodles.   Cook until done.  Add in shredded meat.

Enjoy.

Note: Our chicken stock was salty, so I did not add any more salt.  You may need to adjust your salt to taste.  I saved the peels, and tops of the celery and bones for the freezer to make another batch of stock.  Chicken thighs were less than a dollar a pound a while back at Winco.  This makes for a very economical dinner.  We added crackers we got for .50 at big lots.