The key to cooking dry noodles with other ingredients in the Instant Pot is to use chunkier noodles like penne, egg noodles or in this case corkscrew noodles that I had on hand. They need to be heartier noodles to stand up to the pressure
But what you get is soup in 10 minutes! Dump dry uncooked noodles in the Instant Pot and they absorb the flavors of the soup, including Zest Coast Savory Blast to season the soup.
It helps if you also use you the pressure cooker to make a great broth as a base. See here where I made a delicious bone broth with my Instant Pot and again used Savory Blast to add an extra layer of flavor.
Instant Pot Chicken Noodle Soup
1 Tablespoon olive oil
2 garlic cloves minced
1/2 cup chopped yellow onion
4 button mushrooms sliced
1 boneless skinless chicken breast cut into cubes
1 cup diced carrots
2 celery ribs diced
Handful of fresh herbs (parsley, basil, romemary, whatever you have)
1 and 1/2 cup noodles dry, not yet cooked
2 cups chicken broth
1 and 1/2 cup water
1 tbsp Zest Coast Savory Blast seasoning
2 Bay leaves
salt and pepper to taste
On Instant Pot, press "saute" button. Let it warm up for a minute and add olive oil. Saute chicken one minute, add garlic stirring often, add mushrooms and onion stirring often until almost done.
Add remaining ingredients, making sure the noodles are covered with liquid.
Cover the Instant Pot with lid. Press "manual" and set the timer to 6 minutes. Make sure your Instant Pot is set to high pressure. When the time is up, let the pressure release naturally.