Instapot Chicken Noodle Soup

Ingredients

• 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 (can be a little more)
• Salt & pepper to taste

Directions

1. Turn the instant pot on to SAUTE. Cook onion in olive oil until softened.
2. 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. When it does, it will beep then have the 10 minute countdown. When that count down is finished, the instapot is done cooking it!
3. Quick release pressure. Once cooked, remove and discard bay leaf. Remove chicken breasts and shred with a fork.
4. Turn Instant Pot onto SAUTE. Once broth begins to boil, add egg noodles and simmer for 6–8 minutes or until tender.
5. Stir in chicken and season with salt and pepper to taste.