Description

Chicken noodle soup is the perfect cold-weather dish, whether you have the sniffles or just need something comforting. It's warm, savory, and full of delicious chicken, vegetables, and noodles. It'll cure what ails you—even if it's just hunger.

Directions

1. Gather the ingredients.
2. Turn on the sauté function on the Instant Pot (medium heat). Once hot, add the butter to the inner pot and melt. Add the onion, celery, and carrots and sauté for a few minutes, or until the onions are turning translucent.
3. Add the garlic and oregano and stir; turn off the sauté function. Add the bay leaf and the chicken thighs in a single layer. Add the broth and water and season with salt and pepper. Secure the lid.
4. Cook at high pressure for 6 minutes and use a natural release. Depending on your model of Instant Pot, don't forget to close the steam release valve before pressure cooking.
5. Once the pressure has released naturally, remove the lid. Using a slotted spoon or tongs, remove the chicken to a plate. Remove the bay leaf. Shred the chicken and return to the pot. Turn on the sauté function (medium heat).
6. Once simmering, add the egg noodles and stir to submerge. Cook for about 5 minutes, uncovered, or until the noodles are cooked through. Carefully remove the inner pot from the Instant Pot and add the parsley and lemon juice. Taste for seasoning and add salt and pepper as needed.
7. Serve hot.