Instant Pot Creamy Chicken Noodle Soup

 8 cups chicken broth

1 lb skinless boneless chicken breast (you can cut into bite size pieces, or I just shredded after cooking

1/2 cup onion, chopped

1 cup carrots, sliced

1 cup celery, chopped

3 garlic cloves, minced

1/4 tsp black pepper

1/4 cup cornstarch

1/2 cup half and half or heavy cream

1 1/2 cups uncooked pasta (I used egg noodles)

Instructions

1. Add chicken broth (or water and boullion) to the pressure cooker.  Then add chicken, onion, carrots, celery, garlic, and black pepper.

2. Close lid and select "pressure cook" mode.  Adjust to 10 minutes.  When cooking is complete press Cancel and release the pressure.  Then remove the lid.

3.  In a small bowl, combine cornstarch and heavy cream.  Reserve.

4. Select saute mode and add uncooked pasta and cornstarch mixture; mix to combine.  Cook for 8 minutes or until the pasta is tender.