Pressure Cooker Scrumptious Chicken Noodle Soup

By gbvampy1

Ingredients

• 1 pound chicken, cubed
• 2 tablespoons flour
• Salt and pepper
• 3 tablespoons butter
• 1 yellow onion, diced
• 4 ribs of celery, sliced
• 3 large carrots, sliced
• 1 teaspoon dried thyme
• 1 1/2 cups uncooked farfalle pasta
• 6 cups chicken broth
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup frozen corn kernels, thawed

Preparation

Step 1

Toss cubed chicken in flour that has been mixed with salt and pepper, until lightly coated. With the lid off of your pressure cooker, melt the butter. Place the coated chicken in the Cooker and cook until lightly browned, about five minutes. Then, add the onions, celery, carrots, and thyme and stir while cooking for one minute. Cover vegetables with pasta, broth, salt and pepper. Add the lid to the Cooker and set for 6 minutes on high. At the end of 6 minutes, open the quick release on the cooker pressure. Allow the steam to leave and the cooker to unlock. Stir in the corn kernels and simmer for 1-2 more minutes.