FOOD NETWORK INSTANT POT CHICKEN NOODLE SOUP RECIPES

Steps:

• Turn a 6-quart Instant Pot® to the high saute setting. Add the oil and once hot add the carrots, celery, garlic, onions, 1 tablespoon salt and a large pinch of pepper. Cook, stirring, until the vegetables are slightly softened, 4 to 5 minutes.
• Add the chicken, ginger, if using, and 8 cups water. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 20 minutes.  
• After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Being careful of any remaining steam, unlock and remove the lid. Remove the ginger and discard. Use a pair of tongs to remove the chicken from the pot and put into a large bowl and allow to cool for several minutes. 
• Switch the Instant Pot® to the high saute setting and bring the soup to a boil. Once boiling, add the noodles and cook until al dente, 5 to 7 minutes.
• While the noodles are cooking, use 2 forks to remove the skin and bones from the chicken and shred the meat into bite-size pieces. Season the chicken generously with salt and pepper, then add the meat back to the pot along with the dill. Season the soup with additional salt and pepper if needed. 

Steps:

• Season the chicken legs generously with salt and pepper. Turn an Instant Pot® (see Cook's Note) to the high saute setting and add the oil. Once it's shimmering, but not smoking, add half the chicken pieces and brown on both sides, about 7 minutes. Remove with tongs to a plate and brown the remaining chicken pieces. 
• Return all the chicken to the multi-cooker and add the soy sauce, sugar, vinegar, garlic, bay leaves, onion and 1/2 teaspoon pepper. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 8 minutes.
• After the pressure cook cycle is complete follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Careful of any remaining steam, unlock and remove the lid and turn the Instant Pot® back to the high saute setting. Let the sauce come to a boil and reduce it until dark brown and thickened, about 20 minutes. Remove the bay leaves. 
• Transfer the chicken and sauce to a serving platter, sprinkle with scallions and serve with rice.