2 lbs chicken with skin and bones (use at least 1 chicken breast)
4 cups water
5 oz uncooked egg noodles (about 2 cups)
Instructions
Start the sauté function. Turn your Instant Pot to the sauté setting and let it heat for 2 minutes.
Build your flavor base. Add butter and cook until melted. Add onion, carrots, and celery; sauté for 3 minutes until onion is translucent.
Season generously. Add salt, pepper, thyme, parsley, oregano, and bouillon. Stir for 30 seconds until fragrant.
Add liquids and chicken. Pour in broth, scraping up any browned bits. Add chicken and 4 cups water.
Pressure cook the soup. Secure lid and set to Soup or Manual/High Pressure for 7 minutes.
Natural release. Let pressure release naturally for 10 minutes (quick release if in a rush, but natural is best for tender chicken).
Shred the chicken. Remove chicken, shred with two forks, discard skin and bones.
Cook the noodles. Add egg noodles to the soup. Switch to sauté mode and cook uncovered for 6 minutes, stirring occasionally.
Finish and serve. Cancel sauté mode, add shredded chicken back, taste and adjust seasoning. Garnish with parsley if desired.
Notes
What is an Instant Pot: A multi-cooker that combines pressure cooker, slow cooker, rice cooker, and more in one appliance.
No Instant Pot? Make it on the stovetop; simmer chicken in broth for 45–60 minutes before continuing.
Chicken variations: Bone-in, skin-on chicken gives the richest flavor, but you can also use boneless or frozen (increase cook time to 10–12 min for frozen).