Turn Instant Pot to Saute setting. Heat oil,
add onion, carrots and celery. Cook, stirring
occasionally, 6 to 8 minutes until slightly
tender. Add garlic and thyme, cook 1 minute.
Add chicken breasts and season generously with
salt and pepper. Add broth and water and close
lid. Set to soup setting and set timer for 7
minutes.
When cooking is complete and air has naturally
released, carefully remove lid and use tongs to
remove chicken. Using two forks, shred chicken,
return to pot. Add egg noodles. Return to
Saute setting and cook, uncovered, 4 to 6
minutes until noodles are cooked through.
Turn off pit. Ladle into bowls and top with
parsley and black pepper.
Originally Submitted
4/18/2020
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