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Ingredients50 m servings 188 cals
Original recipe yields 4 servings
- Combine chicken, onion, carrots, celery, salt, garlic powder, and pepper in a multi-functional pressure cooker (such as Instant Pot(R)). Pour chicken broth into the pot; stir well. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Select Saute function. Add egg noodles, and simmer until tender, about 6 minutes.
Per Serving: 188 calories; 3.1 g fat; 22.3 g carbohydrates; 16.4 g protein; 54 mg cholesterol; 2394 mg sodium. Full nutrition