Chicken Noodles

1  lb.		boneless skinless chicken breast, cubed
6  cups		chicken broth
1  cup		diced onion
1  cup		diced carrots
1/2  cup		diced celery
1		clove garlic, chopped
2  teaspoons		lemon juice
3/4  teaspoon		sea salt
1/4  teaspoon		black pepper
1/4  teaspoon		dried sage
1/4  teaspoon		dried thyme
1/2  teaspoon		dried basil
3  tablespoons		cornstarch
1/4  cup		cold water
1  tablespoon		Olive Oil
3/4  cup		Green Peas - Frozen

Tip: For nutritional information on all the ingredients in Chicken Noodles just click on each ingredient name. Then adjust the serving size for any Chicken Noodles ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Use Pressure cooker, Set to saute and wait until hot status.
Add the olive oil, then the carrots. celery, onions and garlic. Saute for 2-3 minutes. Cancel the cooker.
Add remaining ingredients except peas, water and cornstarch.
Set cooker to high pressure for 3 minutes. When the cooker beeps done, let sit for natural release for 5 minutes, then manually release remaining pressure. Open pot and give everything a stir.
Set cooker to saute. Make a slurry of the water and cornstarch. Add about 1/2 to the pot. Stir gently until it boils and thickens. If not thick enough, add some more of the slurry until desired thickness is reached. Cancel the program. Stir in the peas, cover and let sit for a few minutes. Serve.