Instant Pot Chicken & Vegetable Soup with Noodles

eatingwell.com

Haynes

2 tablespoons toasted sesame oil

1 pound boneless, skinless chicken thighs, trimmed

6 scallions, sliced, whites and greens separated

1-inch knob fresh ginger, peeled

3 cloves garlic, peeled

4 cups low-sodium chicken broth

2 tablespoons reduced-sodium soy sauce

1 tablespoon Shaoxing rice wine or dry sherry

1 bunch broccolini, trimmed and halved

6 mini bell peppers, quartered and seeded (2 cups)

2 ounces Chinese egg noodles, broken into small pieces

Directions at eatingwell.com

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