Excerpted from Daniel Shumski’s How to Instant Pot, on sale now!
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Lemongrass and Rice Noodle Chicken Soup

TOTAL TIME: 8 hours 30 minutes
ACTIVE TIME: 30 minutes
YIELD: Serves 8

Ingredients

• 1 tablespoon neutral-flavored vegetable oil, such as canola or peanut
• 1 medium white or yellow onion, chopped
• 2 cloves garlic, finely chopped
• 2 large stalks celery, leaves discarded, chopped
• 2 medium carrots, peeled and coarsely chopped
• ¼ cup Thai red curry paste
• 1½ pounds boneless, skinless chicken breasts
• ½ teaspoon salt, plus extra as needed
• ½ teaspoon freshly ground black pepper, plus extra as needed
• 2 small stalks (about 8 inches each) lemongrass, slightly smashed with the back of a knife
• 8 cups reduced-salt chicken broth or chicken stock
• 8 ounces flat rice noodles (not vermicelli-style noodles)
• Lime wedges and chopped fresh cilantro, for garnish

Instructions

1. Press Sauté and select the lowest temperature. Place the vegetable oil in the inner pot, wait about 1 minute for it to warm, then add the onion, garlic, celery, carrots, and curry paste. Cook with the lid off, stirring occasionally, until the onion softens slightly, about 5 minutes.
2. Add the chicken breasts, followed by the salt, pepper, lemongrass, and broth. Stir to combine.
3. Close and lock the lid. Set the valve to Venting. Attach the condensation collector. Press Cancel, then press Slow Cook and select the lowest temperature. Set the time to 8 hours.
4. Ten minutes before the end of the cooking time, remove the chicken breasts, discard the lemongrass, and chop the chicken into bite-size pieces (keep the pot set to Slow Cook).
5. Return the chicken to the soup and add the noodles. Cover and cook, stirring occasionally and testing a noodle for doneness, until the noodles are tender and the chicken is heated through, about 10 minutes.
6. Serve hot, garnished with lime wedges and cilantro.

Lemongrass and Rice Noodle Chicken Soup will keep, in an airtight container in the refrigerator, for up to 4 days.