Ingredients
- 2 tbsp butter
- 1 large onion, chopped
- 2 medium carrots, chopped
- 2 stalks celery, chopped
- 1 tsp salt & pepper
- 1 tsp thyme, parsley, oregano
- 1 chicken bouillon cube
- 4 cups chicken broth
- 2 lbs chicken (bone-in or breast)
- 4 cups water
- 5 oz egg noodles (approx 2 cups)
Instructions
- Turn Instant Pot to saute. Melt butter and cook onion, carrots, and celery for 3 minutes.
- Add salt, pepper, thyme, parsley, oregano, and bouillon.
- Pour in chicken broth, water, and add chicken pieces.
- Close lid and set to Soup or Manual/High Pressure for 7 minutes.
- Allow natural release for 10 minutes, then quick release remaining pressure.
- Remove chicken, shred with two forks, and set aside.
- Turn Instant Pot back to saute, add noodles, and cook uncovered for 6 minutes until tender.
- Turn off, stir shredded chicken back in, and serve.