Step 1

Combine the broth, cooked chicken, egg noodles, carrots, celery, olive oil, minced onions, minced garlic, salt, pepper, and basil in the pot insert. Stir.

Step 2

Close the lid and set it to cook on manual pressure for 4 minutes.

Step 3

Once done, move the release valve halfway to release the pressure a little slower than a full quick release but faster than a natural release.

Step 4

Once it has depressurized and the pin drops, remove the lid and stir.

Step 5

Serve with a sprinkle of fresh parsley and crushed crackers if desired.