CHICKEN NOODLE SOUP
Turn instant pot to “saute” mode and add in oil, onion, carrots, and celery. Cook until almost cooked through, about 3-5 minutes.
Turn off “saute” mode and layer in whole chicken thighs.
Add in seasonings and pour in chicken broth.
Secure lid on instant pot and switch the valve to the “sealing” position. Set instant pot to “pressure cook.” Start timer on instant pot to 15 minute and use quick release.
Using tongs, remove chicken from instant pot and shred. Set aside.
Turn instant pot to “saute” mode and add in egg noodles. Let noodles simmer for 5-6 minutes or until cooked through.
Turn off instant pot and add shredded chicken back into pot and stir.
Garnish with chopped fresh parsley if desired. Serve warm.
How to make