Instant Pot Chicken Noodle Soup is pure comfort food! A hearty broth with vegetables, bite sized chicken pieces, and egg noodles (or zoodles) make a soothing meal when it's cold out or you are under the weather.
Turn on pressure cooker on Sauté function. Once HOT, add the oil and saute the chopped onion until it starts to turn translucent. Then add carrot, celery + garlic and saute another couple of minutes.
Now press cancel to turn off the Sauté function. Add your chicken pieces on top of the vegetables. Pour in the broth and water. Use only as much water as need to reach PC MAX (the maximum safe fill line for pressure cooking). Finally add seasonings (salt, pepper, thyme, oregano), and also 2 bay leaves.
Close the lid and pressure cook on high for 10 minutes. The Instant Pot will take 15-25 minutes (depends on temperature of your ingredients) to pressurize before the timer starts to count down.
When cook time is up, do a staggered quick release*. Or let the pressure release naturally for 15 minutes before quick releasing remaining pressure.
Unless cooking the egg noodles separately (recommended) add them to the hot soup now. Close the lid and let them ‘cook’ in the hot liquid until softened.
Then add the chicken back in. Also stir in chopped parsley, lemon juice, and adjust salt and pepper as needed.
If you cooked the noodles separately, or are using zoodles, divide them into bowls. Then pour the hot soup over top. Serve with a little more parsley and a squeeze of lemon juice.
*Staggered Quick Release: turn pressure valve to venting. If water/broth escapes together with the steam, turn valve back to sealing and wait a little bit before repeating.