Toss in mushrooms, spring onions and bok choy, and finish it off with a soft-boiled egg, a sprinkle of fresh parsley, and a dash of chilli.

With tender chicken, egg noodles and savory broth, this Instant Pot chicken noodle soup is like your favorite sweatpants: cozy, reliable and low-effort.

Ensure the noodles have a slight chew, then strain and place in bowls. Prep the beef by placing it in the freezer for 15 minutes to firm it up. Remove the beef from the freezer and slice thinly.

2 tablespoons butter ; 2 tablespoons olive oil; 1 heart of celery, chopped; 3 large carrots, chopped; 3 cloves garlic, minced; 1 small onion, diced ; 2 tablespoons flour ...

Step 2: Heat Instant Pot on saute and add olive oil. Once hot, add chicken thigh and a pinch of salt and pepper. Cook, stirring occasionally, 5 minutes, until chicken is lightly browned.