Mini - Game Hen Noodle Soup with Sprig Thyme

Serves 5 in about 36 minutes. A pressure cooker recipe built around celery stalk and tsps rubbed sage.

Ingredients

• 1 cornish game hen* (aka rock cornish hen)
• 4 cups water, divided
• 1 small onion, chopped
• 1 celery stalk
• 2 medium carrots, chopped
• 3 cloves garlic, pressed or minced
• 1 bay leaf
• ½ tsp salt
• ¼ tsp pepper
• 2 tsps rubbed sage
• 1 sprig fresh thyme (or 1/2 tsp dried)
• 1 sprig fresh rosemary, about 3"-4" long
• 1 ½ cups wide egg noodles

Method

1. Set 3 cups of the water in the inner liner of the pressure cooker. Turn on the Sauté feature to begin heating it up.
2. Cut the game hen in half lengthwise (This helps make room for all of the ingredients) and put it in the pot with the water.
3. Stir in all other ingredients except the egg noodles.
4. Set the lid on the pot and set the steam release knob to Sealing.
5. Cancel the Sauté function.
6. Press the Pressure Cook button. Set time to 11 minutes using the + or - button.
7. When cook cycle ends, let pot naturally release pressure for 10 minutes. Then manually release the remaining pressure by turning the knob to Venting.
8. When the pin in the lid drops, it is safe to open the lid.
9. Open and take out game hen with tongs and place in a bowl.
10. Turn on the Sauté function again.
11. Mix the soup. Taste and adjust salt, if needed.
12. Tip in the remaining 1 cup of water and the noodles to the pot and the cook for 5-8 minutes, or until noodles are done.
13. Meanwhile, debone the game hen and use a fork to break apart the meat or shred it. keep it nearby.
14. When noodles are cooked, cancel the Sauté function and add the game hen meat to back into the soup and stir.
15. Plate with some warm, crusty bread!

More instant pot ideas are in the instant pot collection.