Chicken Noodle Soup with Ethiopian Spices (Instant Pot / Pressure Cooker)

Step 1

Chop celery and carrots and keep aside. Turn the instant pot on SAUTE mode. Wait 30 seconds and add olive oil and crushed garlic cloves.  Let the garlic sizzle for 30 seconds, then add chopped celery and carrots.  Add all the ingredients in the pot and stir everything.  You can skip the saute step and make easily this a dump & start recipe.

Step 2

Cancel Saute. Close lid. Set valve to Sealing position.  Cook on Manual or Pressure Cook for 6-8 minutes, depending on how thick the chicken breast it.  When I use breast halves, like in the video, I set the time to 6 minutes.

Step 3

Open after 10 minutes of natural pressure release (NPR 10).  Remove chicken for shredding. Use two forks and pull apart the chicken.  Put the shredded chicken back in the pot.  Garnish with cilantro!

Step 4

Take a heavy bottom sauce pan. Heat olive oil in the pan and add crushed garlic to it. As soon as it starts sizzling, add everything else and let it come to a boil.

Step 5

After that, reduce the heat to medium, cover the pot and let it simmer for 15-18 minutes, or till chicken is tender enough to shred.

Step 6

Remove the chicken, shred it and add it back to the soup. Garnish with cilantro and you're all done!