Ingredients:

- 1 pound boneless, skinless chicken breasts

- 1 onion, diced

- 2 cloves of garlic, minced

- 2 carrots, peeled and diced

- 2 celery stalks, diced

- 6 cups chicken broth

- 8 ounces egg noodles

- 1 tablespoon olive oil

- 1 teaspoon dried thyme

- 1 teaspoon dried parsley

- 1 teaspoon dried oregano

- 1 teaspoon salt

- 1/2 teaspoon black pepper

Direction:

1. Turn on the Instant Pot and select the "Saute" function. Heat the olive oil in the pot.

 

2. While the oil is heating up, season the chicken breasts with thyme, parsley, oregano, salt, and pepper.

 

3. Once the oil is hot, add the seasoned chicken breasts to the pot. Cook for about 3-4 minutes on each side, or until they are lightly browned.

 

4. Add the diced onions and minced garlic to the pot with the chicken. Sauté for 2-3 minutes, until the onions are translucent.

 

5. Pour in the chicken broth and add the diced carrots and celery to the pot. Stir everything together.

 

6. Close the lid of the Instant Pot and set the timer for 8 minutes on high pressure.

 

7. While the soup is cooking, prepare the egg noodles according to package instructions.

 

8. Once the timer goes off, do a quick release of the pressure on the Instant Pot. Carefully open the lid when the pressure has been fully released.

 

9. Take out the chicken breasts and shred them using two forks.

 

10. Return the shredded chicken to the pot and add the cooked egg noodles. Stir everything together and let it cook for an additional 2-3 minutes, until the noodles are warm.

 

11. Taste the soup and adjust the seasoning with salt and pepper, if needed.

 

12. Serve the Instant Pot chicken noodle soup hot and enjoy! You can also add some fresh herbs or a squeeze of lemon juice for extra flavor.