InstantPot Chicken Noodle Soup

It's soup season! Who doesn't love a good soup? Especially when fall is in full swing and the cold weather has set it in. This chicken noodle soup is so easy you can make for lunch or supper. You all know that I am not one who measures so adjust the seasonings as need to your taste. I just noted approximates here. Ingredients 1 chopped onion 3 carrots, peeled and chopped 4 stalks of celery, chopped 1 clove of garlic, minced or grated 2 TBSP of butter 1/2 tsp turmeric 1 tsp each thyme and rosemary the tiniest sprinkle of Cayenne salt and pepper to taste 2 large cooked boneless chicken breasts, chopped (you could substitute chicken thighs) 4-6 cups of bone broth (homemade or store bought) 1 TBSP of apple cider vinegar 3 cups of Cellentani pasta (you could substitute another noodle too) 1. Set the InstantPot on saute onions, carrots, celery, garlic in butter. Add seasonings thyme, rosemary, a sprinkle of cayenne. Saute until onion is soft. 2. Add in the chicken, broth, apple cider vinegar, and pasta. 3. Set to pressure cook for 10 minutes. When it's done do quick pressure release. I usually serve crackers on the side. If I'm feeling fancy I'll make some garlic bread.