Instant Pot Chicken Soup... the most luscious and satisfying chicken soup ever!
Season the chicken with salt and pepper.
Set Instant Pot to the saute setting – high. Add olive oil, onions, and garlic. Stir and cook for 3 minutes.
Stir in the carrots, celery, parsley, thyme, bay leaf, salt and pepper. Then pour in the chicken stock and add the chicken.
Lock the Instant Pot lid into place and set the soup/broth pressure setting for 15 minutes. The IP will take 20-23 minutes to pressurize and then it will start counting down the cook time.
Once the Instant Pot cycle is complete, manually release pressure by rotating the valve to the “Venting” position. Although it's not "officially" recommended, many people choose to cover the nozzle loosely with a kitchen towel before releasing pressure.
Venting should take about 5 minutes. Once complete, carefully unlock and remove the lid.
Remove the chicken from the soup. Turn the Instant Pot to sauté mode. When the broth comes to a boil, add noodles, cook for about 5-6 minutes, then turn off (the package says to cook them longer but the noodles will continue to cook while in the pot).
Shred with two forks, and discard the bones. Return the chicken to the pot. Taste and season with more salt and pepper as desired, and garnish with additional parsley. Serve with Parmesan cheese and lemon wedges if desired.
*If you like more liquid in your soup, use less chicken (11/2 lbs) for this recipe.
*If desired, add a little more stock at the end to thin out the soup.
*There are different sizes of egg noddles. Mine were quite large. Whatever egg noodle you choose, a good rule of thumb is to cook them half the time the package suggests for this recipe.
* For this recipe I used the Duo Plus 6QT 9-in-1 Instant Pot!