Easy Instant Pot Chicken Noodle Soup
Simple and fast chicken noodle soup made in the Instant Pot.
salted butter
2
tablespoons
carrots, or more to taste, peeled and sliced
3
celery, or more to taste, chopped
3
stalks
onion, chopped
1
medium
ground thyme
1
teaspoon
dried oregano
1
teaspoon
salt, or to taste
1
teaspoon
ground black pepper, or to taste
½
teaspoon
chicken broth
4
cups
water
4
cups
chicken bouillon
4
cubes 
bay leaves
2
frozen skinless, boneless chicken breast halves
1
pound
thin egg noodles
1
(8 ounce) package
dried parsley
1
tablespoon
 Turn on a multi-functional pressure cooker (such as Instant Pot), select Sauté function, and add butter. Add carrots, celery, and onion to the melted butter; sauté until soft, 3 to 5 minutes. Stir in thyme, oregano, salt, and pepper. Cancel Sauté function.
  Stir in chicken broth, water, bouillon cubes, and bay leaves. Add frozen chicken breasts. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
  Release pressure using the natural-release method according to manufacturer's instructions, 10 minutes. Switch to the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
  Remove chicken from the pot. Carefully chop or shred the meat, and add back to the pot.
  Select Sauté function and add egg noodles. Cook until noodles are tender yet firm to the bite, 8 to 10 minutes. Stir in dried parsley and serve.
