Ingredients:

  • 1 tablespoon (15 ml) olive oil
  • 1 medium yellow onion, chopped (about 1 cup)
  • 2 carrots, peeled and chopped (about 1 cup)
  • 2 celery stalks, chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 8 cups (1.9 liters) chicken broth (low sodium preferred)
  • 1 pound (450g) boneless, skinless chicken breasts
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon black pepper, freshly ground
  • 1/2 teaspoon salt, or to taste
  • 8 ounces (225g) egg noodles
  • 1/2 cup (packed) chopped fresh parsley, for garnish
  • Lemon wedges (optional), for serving

Instructions:

  1. Turn Instant Pot to sauté mode. Add olive oil, then onion, carrots, and celery. Cook until softened, about 5 minutes. Add garlic and cook for another minute until fragrant.
  2. Pour in chicken broth, scraping up any browned bits from the bottom of the pot. Add chicken breasts, thyme, rosemary, salt, and pepper.
  3. Secure the lid and set the valve to sealing. Cook on high pressure for 8 minutes.
  4. Let the pressure release naturally for 10 minutes, then quick release any remaining pressure.
  5. Remove chicken from the pot and shred it with two forks.
  6. Set Instant Pot to sauté mode again. Add egg noodles to the broth and cook until tender, about 5-7 minutes. Stir occasionally to prevent sticking.
  7. Return shredded chicken to the pot. Stir to combine. Stir in the parsley.
  8. Ladle into bowls and serve hot with lemon wedges, if desired.