Instant Pot Chicken Noodle Soup Recipe
- 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
Turn instant pot on sauté mode. Melt butter and add carrots, celery, and shallots. Stir until combine.
Add salt, pepper, thyme, oregano, and chicken. Stir well.
Pour in chicken broth and water. Turn off sauté mode and close the lid.
Turn to sealing vent.
7 minutes on soup/broth mode or high pressure on 7 minutes. Then, quick pressure release.
Add in parsley and noodles. Add more salt to taste. Serve hot immediately.