Ingredients

The following ingredients have 6 Servings
  • 1 large onion (diced)
  • 1 tablespoon olive oil
  • 2 large chicken breasts (boneless & skinless, about 8 ounces each)
  • 1 cup carrots (sliced)
  • 1 cup celery (sliced)
  • 1 tablespoon parsley (fresh)
  • 1 bay leaf
  • 6 cups chicken broth (or stock)
  • 4 ounces egg noodles (approx. 2 ½ cups dry)
  • salt & pepper to taste

Instruction

  • Turn the instant pot on to SAUTE. Cook onion in olive oil until softened.
  • Add remaining ingredients except noodles. Select SOUP (or MANUAL), HIGH PRESSURE and change the time to 10 minutes. The instant pot will take about 10 minutes to build pressure.
  • Quick release pressure. Once cooked, remove and discard bay leaf. Remove chicken breasts and shred with a fork. 
  • Turn Instant Pot onto SAUTE. Once broth begins to boil, add egg noodles and allow to simmer 6-8 minutes or until tender.
  • Stir in chicken and season with salt and pepper to taste.