Ingredients:

  • 2 Tbsp Olive Oil or Unsalted Butter
  • 1 medium Yellow Onion, diced
  • 2 large Carrots, peeled and sliced
  • 2 stalks Celery, sliced
  • 3 cloves Garlic, minced
  • 1 tsp Dried Thyme
  • 1/2 tsp Dried Rosemary
  • 2 Dried Bay Leaves
  • 5 lbs Boneless, skinless Chicken Breasts
  • 8 cups Low Sodium Chicken Broth
  • Salt and Black Pepper, to taste
  • 6 oz Egg Noodles (medium width)
  • 1/4 cup Fresh Parsley, chopped

Instructions:

  1. Use the Sauté function on the Instant Pot (High setting). Add oil/butter. Once shimmering, add onion, carrots, and celery. Cook until softened (about 5 minutes).
  2. Add minced garlic, thyme, and rosemary. Sauté for 1 minute until fragrant. Press Cancel.
  3. Deglaze the pot: Pour in about 1 cup of the chicken broth and use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot.
  4. Place the whole chicken breasts on top of the vegetables. Pour in the remaining chicken broth and tuck the bay leaves into the liquid. Season lightly with salt and pepper.
  5. Secure the lid and set the valve to Sealing. Select Manual/Pressure Cook on High Pressure for 10 minutes.
  6. Once cooking is complete, allow a Natural Pressure Release (NPR) for 10 minutes, then carefully switch the valve to Venting for a Quick Release (QR) to release any remaining steam.
  7. Carefully remove the chicken breasts to a cutting board. Use two forks to shred the meat. Discard the bay leaves.
  8. Return the shredded chicken to the pot. Increase the Instant Pot setting back to Sauté (Low/Normal setting). When the broth is simmering gently, add the egg noodles. Cook for 5–8 minutes, or until al dente.
  9. Taste the broth and adjust seasoning (salt/pepper) as needed. Stir in the fresh parsley. Ladle into bowls immediately.