Instant Pot Chicken Noodle Soup Recipe

INGREDIENTS

• 1.5 lb chicken thighs, chopped
• 2 tsp oregano
• 2 tsp thyme
• 2 tbsp parsley
• 2 cups of pasta noodles, cooked
• 1 medium shallot, minced
• 2 tbsp butter
• 1 tsp salt or more to taste
• 1 tsp pepper
• 4 cups chicken broth
• 2 cups celery
• 1 cup carrots
• 2 cups water

DIRECTIONS

Sauté the aromatics:
Turn the Instant Pot to Sauté mode. Melt a bit of butter, then add the carrots, celery, and shallots. Stir until well combined and slightly softened.

Season & add chicken:
Add salt, pepper, thyme, oregano, and the chicken. Stir to coat the chicken in the seasonings.

Add liquids:
Pour in chicken broth and water. Stir, then turn off Sauté mode.

Pressure cook:
Close the lid and set the valve to Sealing. Cook on Soup/Broth mode or High Pressure for 7 minutes. Once done, perform a quick pressure release.

Add noodles & herbs:
Stir in the noodles and chopped parsley. Let it sit a few minutes until the noodles are tender (or turn on Sauté for a few minutes if needed). Adjust salt to taste.

Serve:
Enjoy hot with fresh herbs or a squeeze of lemon for brightness.