Instant Pot Chicken Noodle Soup

Kerry recently shared this recipe that she made in her Instant Pot.  It was easy and delicious with great flavor.  I served it with homemade baking powder biscuits.  

2 tablespoons butter, unsalted
1 medium onion, chopped
2 medium carrots, chopped
2 stalks celery, chopped
1 teaspoon salt
1 teaspoon pepper
1 teaspoon thyme, dry
1 tablespoon chopped parsley, fresh
1 teaspoon dry oregano
4 cups chicken broth, no sodium
2 lbs chicken breasts
4 cups water
5 oz. (2 cups) egg noodles

Instructions:

Turn your Instant Pot to the sauté setting.  Add the butter and cook until melted. Add the onion, carrots and celery and let cook until the onion softens.

Season with salt and pepper.  Add thyme, parsley and oregano and stir.
Pour in the chicken broth.  Add the chicken and 4 cups of water.

Close and lock the lid on the Instant Pot.  Set the Instant Pot to the Soup setting and set the timer to 7 minutes.

Once the Instant Pot cycle is complete, wait until the natural release cycle is complete, about 10 minutes.  Carefully remove the Instant Pot lid.

Remove the chicken and shred with two forks.

Add the noodles to the soup and set the Instant Pot to the sauté setting again. Cook the noodles for another 6 minutes, uncovered, or until the noodles are cooked.

Turn off the Instant Pot by pressing cancel.  Add the chicken back into the Instant Pot.

*adapted from jocooks.com.