Quick Instant Pot Chicken Soup

Directions

• Base Preparation – Melt the butter using the saute setting. Sauté onions, carrots, and celery in the Instant Pot until the onions turn translucent, typically about 3 minutes.
• Add Seasonings – Incorporate salt, pepper, thyme, parsley, and oregano into the sautéed vegetables. Stir in the chicken bouillon for enriched flavor.
• Combine Liquids – Pour the chicken broth and water into the pot, ensuring that the vegetables are submerged. Add the chicken pieces to the broth.
• Pressure Cook – Seal the lid of the Instant Pot, setting it on ‘Soup' mode or manual high pressure for 7 minutes. This step ensures that the chicken cooks thoroughly and flavors meld.
• Release Pressure – After the timer ends, let the pressure release naturally for 10 minutes. Optionally, perform a quick release if needed.
• Prepare Chicken – Carefully remove the chicken from the pot. Shred it using two forks and keep it set aside. Ensure the chicken is cooked well enough to shred easily.
• Cook Noodles – Place egg noodles into the soup. Reactivate the saute setting and cook for about 6 minutes, or until the noodles are soft.
• Final Touches – Return shredded chicken to the pot. Adjust seasonings as necessary and garnish the soup with fresh parsley before serving.