Instant Pot Chicken Noodle Soup

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  2.5 lbs Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  1 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  1 tbsp Unsalted Butter
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  1 Yellow Onion(110g)
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  1 lbs Carrots
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  3 Celery(120g)
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  1.3 tsp 1 1/4 teaspoons kosher salt (plus additional to taste)
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  0.5 tsp 1/2 teaspoon ground black pepper (or to taste)
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  1 tsp Oregano, Dried
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  4 Thyme, Fresh(3g)
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  1 1 bay leaf
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  4 cup Low Sodium Chicken Broth
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  3 cup 3 cups water (plus additional as needed)
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  2.5 cup Pasta, Egg Noodles, Whole Wheat, Dry
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  Parsley, Fresh

Instructions

1. 1Set the Instant Pot to sauté mode on medium heat. Add the olive oil and butter, cooking for 1–2 minutes until the butter melts completely.
2. 2Add the onion, carrots, and celery to the pot. Sauté for 3–5 minutes over medium heat, stirring often, until the onion becomes translucent and the vegetables soften.
3. 3Stir in the oregano, fresh thyme, and bay leaf. Pour in the chicken broth and water. Cut the chicken breasts in half crosswise if very large (over 1 pound each), then gently add all chicken pieces to the broth, ensuring they are submerged.
4. 4Cancel sauté mode and seal the Instant Pot. Set to high pressure for 10 minutes. When the timer beeps, quick-release the pressure. Remove the chicken with tongs and transfer to a cutting board. The internal temperature should reach 165°F. Discard the thyme stems and bay leaf.
5. 5Shred the chicken into bite-sized pieces on the cutting board, discarding any bones. Return the shredded chicken to the pot.
6. 6Set the Instant Pot to sauté mode on medium-high heat. Bring the broth to a boil, then add the whole wheat egg noodles. Cook uncovered for 5–6 minutes, stirring occasionally, until al dente and tender.
7. 7Remove from heat. Stir in the fresh parsley and kosher salt and ground black pepper to taste.
8. 8Divide the soup evenly into 6 airtight containers while hot, leaving ½ inch headspace. Cool to room temperature before sealing and refrigerating.