Instant Pot Chicken Noodle Soup

Ingredients

• 2 pounds boneless skinless chicken breast
• 8 cups chicken broth
• 1 large white onion (diced)
• 1 cup sliced carrots
• 1 cup sliced celery
• 2 cloves garlic (pressed)
• 1 bay leaf
• 1/2 cup fresh parsley (chopped)
• 1 tablespoon salted butter
• 2 tablespoons chicken bouillon powder
• 1 teaspoon dried thyme
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 6 ounces egg noodles (about 2 cups)

Instructions

1. 1

   Add the chicken, broth, water, onion, carrots, celery, garlic, bay leaf, fresh parsley, butter, chicken bouillon powder, thyme, salt, and pepper to the pot. Stir to mix.

2. 2

   Set the instant pot to pressure cook for 12 minutes.

3. 3

   When cooking time is over you may use the quick release or natural release.

4. 4

   Remove the chicken from the pot. Place it on a clean cutting board and allow it to rest for a few minutes.

5. 5

   While the chicken is resting, add the egg noodles to the instant pot and hit the saute function.

6. 6

   While the noodles are boiling, shred the chicken.

7. 7

   Boil until the noodles are just turning soft. It should take no more than 5 minutes.

8. 8

   Add the shredded chicken back to the pot.

9. 9

   Remove the bay leaf before serving.