Ready in less than 30 minutes and perfect for meal prep, this Instant Pot Chicken Noodle Soup is the perfect cold-weather dinner!
Set Instant Pot to Saute. Melt butter, add onions, carrots, and celery, sauté for 3-4 min. Add garlic, cook for 1 more minute. Stir in chicken broth, thighs, bay leaves, parsley, and thyme. Cancel Saute, switch to Manual, cover, set for 8 mins.
Release pressure carefully, then remove the lid. Take out the chicken and shred using two forks. Add the uncooked noodles to the Instant Pot and set to Sauté for 6 minutes or until the noodles are al dente.
Turn off the Instant Pot and add back in the shredded chicken, then stir in the lemon juice.
Season with salt and pepper to taste. Discard bay leaves and serve.