Classic Instant Pot Chicken Noodle Soup

🥘 Ingredients

• bay leaves
  2
• boneless skinless chicken breasts or thighs
  1.5 lbs
• carrots
  3 medium
• celery stalks
  3
• chicken broth
  6 cups
• dried oregano
  1/2 tsp
• dried thyme
  1/2 tsp
• fresh lemon juice
  1 tbsp
• fresh parsley
  1/4 cup
• freshly ground black pepper
  1/2 tsp
• garlic
  3 cloves
• kosher salt
  1 tsp
• unsalted butter
  2 tbsp
• wide egg noodles
  6 oz
• yellow onion
  1 medium

🍳 Cookware

• electric pressure cooker

1. 1

   Set electric pressure cooker to Sauté mode on Normal. Melt unsalted butter .

   unsalted butter: 2 tbsp
2. 2

   Add diced yellow onion , sliced carrots , sliced celery stalks , and minced garlic . Sauté until fragrant and vegetables begin to soften, about ⏱️ 4 minutes .

   yellow onion: 1 medium, carrots: 3 medium, celery stalks: 3, garlic: 3 cloves
3. 3

   Add boneless skinless chicken breasts or thighs , chicken broth , dried thyme , dried oregano , bay leaves , kosher salt , and freshly ground black pepper .

   boneless skinless chicken breasts or thighs: 1.5 lbs, chicken broth: 6 cups, dried thyme: 1/2 tsp, dried oregano: 1/2 tsp, bay leaves: 2, kosher salt: 1 tsp, freshly ground black pepper: 1/2 tsp
4. 4

   Secure the pressure cooker lid and cook on High Pressure for ⏱️ 10 minutes .
5. 5

   When cooking completes, perform a quick pressure release. Carefully remove lid.
6. 6

   Transfer cooked chicken to a cutting board and shred with two forks. Discard bay leaves.
7. 7

   Turn Sauté mode back on High and bring soup to a rolling boil. Add wide egg noodles and cook uncovered until tender, about ⏱️ 6 to 8%minutes .

   wide egg noodles: 6 oz
8. 8

   Stir shredded chicken back into the pot along with fresh lemon juice and chopped fresh parsley . Season with salt and pepper to taste and serve steaming hot.n

   fresh lemon juice: 1 tbsp, fresh parsley: 1/4 cup