Classic chicken noodle soup with a splash of soy sauce
Set the electric pressure cooker to the Sauté setting. When the pot is hot, pour in the avocado oil.
Sauté the onion, celery, salt, and pepper for 3 to 5 minutes or until the vegetables begin to soften.
Add the garlic and carrots, and stir to mix well. Hit Cancel.
Add the chicken to the pot, meat-side down. Add the broth, water, and soy sauce. Close and lock the lid of the pressure cooker. Set the valve to sealing.
Cook on high pressure for 20 minutes.
When the cooking is complete, hit Cancel and quick release the pressure. Unlock and remove the lid.
Using tongs, remove the chicken breasts to a cutting board. Hit Sauté/More and bring the soup to a boil.
Add the noodles and cook for 4 to 5 minutes or until the noodles are al dente.
While the noodles are cooking, use two forks to shred the chicken. Add the meat back to the pot and save the bones to make more bone broth.
Season with additional pepper, if desired, and serve.
Leftover tip: If you want to freeze the soup, don't add the noodles before freezing. Prepare the recipe through step 6, remove the chicken and shred it, then add the chicken back into the soup. Cool and freeze. When ready to eat, thaw the soup, bring it to a boil, and add the noodles. Cook until the noodles are al dente, and serve. You could also skip the noodles entirely or add in leftover rice or pasta.