Instant Pot  Chicken Noodle Soup

INGREDIENTS ⭐️⭐️⭐️⭐️⭐️

– 2 1/2 pounds bone-in, skin-on chicken breasts or thighs, or a mix – 1 tablespoon extra-virgin olive oil – 1 tablespoon unsalted butter – 1 medium onion chopped – 1 pound carrots peeled and cut into 1/4-inch-thick diagonal slices – 3 medium stalks celery cut into 1/2-inch-thick slices – 1 1/4 teaspoons kosher salt plus additional to taste – 1/2 teaspoon black pepper or to taste – 1 teaspoon dried oregano – 4 sprigs fresh thyme – 1 bay leaf – 4 cups low-sodium chicken broth 📷 📷 Sponsored by USAA Bank Sponsored Video Watch to learn more – 3 cups water plus additional as needed – 2 1/2 cups uncooked whole wheat egg noodles about 3 3/4 ounces – Chopped fresh parsley

1

Remove the skin from the chicken.

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Prep the chicken!

2

Sauté the veggies in the Instant Pot.

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Sauté!

3

Add in all of the remaining ingredients, except for the water. Place the chicken pieces on top. COOK!

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Add the rest!

4

Remove and shred the chicken with two forks.

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Shred!

5

Use the sauté function to simmer (not boil) the noodles until al dente.

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Simmer!

6

Stir in the chicken and herbs. ENJOY!

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Finish!

Healthy Instant Pot chicken noodle soup with chicken breasts or thighs, vegetables, and egg noodles. A quick and easy pressure cooker recipe!