Instant Pot Chicken Noodle Soup

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Ingredients:

2 tablespoons butter, or oil

1 yellow onion, diced

2 stalks celery, diced

2 carrots, peeled and diced

3 cloves garlic, minced

1/2 teaspoon dried oregano

1 bay leaf

2 pounds chicken thighs, boneless skinless

4 cups low sodium chicken broth, store-bought or homemade

3 cups water

Salt, to taste

Freshly ground pepper, to taste

6 ounces egg noodles, about 3 heaping cups

1/2 lemon, juiced

2 tablespoons fresh parsley, chopped

Steps to Make It:

Step 1: Gather the ingredients.

Step 2: Turn on the sauté function on the Instant Pot (medium heat). Once hot, add the butter to the inner pot and melt. Add the onion, celery, and carrots and sauté for a few minutes, or until the onions are turning translucent.

Step 3: Add the garlic and oregano and stir; turn off the sauté function. Add the bay leaf and the chicken thighs in a single layer. Add the broth and water and season with salt and pepper. Secure the lid.

Step 4: Cook at high pressure for 6 minutes and use a natural release. Depending on your model of Instant Pot, don’t forget to close the steam release valve before pressure cooking.

Step 5: Once the pressure has released naturally, remove the lid. Using a slotted spoon or tongs, remove the chicken to a plate. Remove the bay leaf. Shred the chicken and return to the pot. Turn on the sauté function (medium heat).

Step 6: Once simmering, add the egg noodles and stir to submerge. Cook for about 5 minutes, uncovered, or until the noodles are cooked through. Carefully remove the inner pot from the Instant Pot and add the parsley and lemon juice. Taste for seasoning and add salt and pepper as needed.