Chicken Noodle Soup with Ethiopian Spices (Instant Pot / Pressure Cooker)
This classic Chicken Noodle soup is made by simmering chicken and vegetables, such as carrots and celery, spices, herbs and small noodles in chicken broth. This recipe uses the Ethiopian Spice blend called Berbere Seasoning to enhance the flavor and made in an instant pot.
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.
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.
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!
Stove top recipe
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.
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.
Remove the chicken, shred it and add it back to the soup. Garnish with cilantro and you're all done!
Video
Notes
Note: The nutrition facts below are my estimates. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.