Instructions

• Place the Instant Pot insert into the cooker. Press “Sauté.” Add 2 tablespoons olive oil and let it heat briefly until shimmering.
• Add the diced onion, diced carrots, and minced garlic. Sauté, stirring occasionally, until the onion is translucent and the carrots begin to soften, about 4–5 minutes.
• Add the 2 chicken breasts to the pot. Sprinkle in 5 peppercorns, 1 teaspoon dried thyme, 3 bay leaves, ½ teaspoon ground ginger (if using), and salt and pepper to taste.
• Pour in 8 cups (2 litres) chicken stock, scraping the bottom of the pot with a spoon to loosen any browned bits. Do not add the egg noodles yet.
• Close the lid and set the steam release valve to SEALING. Select “Pressure Cook” (or “Manual”) on HIGH pressure for 10 minutes.
• When the cook time ends, perform a quick release of the pressure: carefully move the valve to VENTING and keep your hands and face away from the steam. When the float valve drops, open the lid.
• Use tongs to remove the chicken breasts to a cutting board or plate. Remove and discard the bay leaves and peppercorns from the pot. Shred the chicken with two forks, then set the shredded chicken aside.
• Press “Sauté” again. Add 1 cup (150 g) egg noodles to the soup and simmer, uncovered, stirring occasionally, until the noodles are tender, about 4–6 minutes.
• Return the shredded chicken to the pot, stir to combine, and heat through for 1–2 minutes. Taste and adjust salt and pepper as needed. Serve.