Instant Pot Chicken Noodle Soup
3 boneless skinless chicken breasts
2 tablespoons unsalted butter
1 cup carrots , sliced
1 medium yellow onion , chopped
1 garlic clove , minced
3 thyme sprigs
2 bay leaves
9 cups chicken broth
1 cup celery , sliced
1 cup frozen green beans
8 ounces egg noodles
1 tablespoon lemon juice
1/2 teaspoon white pepper
1 teaspoon Kosher salt
Set your Instant Pot to the saute function, add butter. When melted, add carrots, yellow onion and garlic. Saute for 2-3 minutes or until they start to soften.
Add thyme, bay leaves, chicken broth and chicken to the pot.
Use manual high pressure for 15 minutes. It will take a while to build because there is so much in the pot.
Remove the chicken pieces from the soup and shred with two forks.
Add frozen green beans, celery and egg noodles to the soup and set the Instant Pot to the saute setting again.
Cook for another 6 minutes uncovered, or until the noodles are cooked.
Lastly, taste and season with white pepper, Kosher salt and lemon juice.