Chicken and Noodles - Instant Pot

Instant Pot Directions: Season Chicken with Herbes De Provence blend (or your local grocery store version) and set to the side. Put Instant Pot in Saute mode and add oil. Add Celery, Carrots, and onions. Season with salt. Saute for 2-3 minutes, until onions become translucent, stirring occasionally. Add Chicken Broth, stirring to get any stuck bits from the bottom. Add English peas. Gently place chicken on top of the liquid, close the lid, and set for 10 minutes Manual. When finished do a quick release and remove chicken. Shred with two forks. Empty your noodles into the liquid, then place chicken on top. Set for 1 minute manual. Quick release, stir, and you are done! You may want to add a bit more salt once it’s finished. Stove Top Directions: Follow Instant Pot directions except boil on stove. When you go to poach your chicken, be sure liquid is boiling. Bring down to a simmer, cover, and check the temp of chicken after 15 minutes. It should reach a safe temperature between 15-20 minutes. Once chicken has reached temp, remove and shred. Add noodles to your broth and veggies, and cook 3 minutes, stirring often. Re-add chicken when finished and you are good to go!