Chicken Noodle Soup

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Saute veggies

01 Sauté butter in the Instant Pot, then add onions, carrots, and celery for 3-4 minutes. Stir in garlic, then add broth, chicken thighs, bay leaves, parsley, and thyme. Cancel Sauté, switch to Manual, cover, and set for 8 minutes.

Cook noodles

02 Release pressure and when ready remove the lid. Remove the chicken from the soup and shred with two forks. Add the noodles to the Instant Pot and set to Sauté until Al Dente.

Assemble

03 Turn off the Instant Pot and add back in the shredded chicken and stir in the lemon juice. Season with salt and pepper to taste. Discard bay leaves.

Serve warm and enjoy! Swipe UP

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