Instant Pot Chicken Noodle Soup - cooking recipe

Ingredients

2 lbs bone-in chicken
1 1/2 teaspoons pepper
1 teaspoon salt
1 tablespoon ghee or 1 tablespoon butter
1 large onion, chopped
2 minced garlic cloves
6 cups organic chicken broth
5 medium carrots
4 celery ribs
2 bay leaves (optional)
1/2 teaspoon thyme
1/2 teaspoon parsley
1 tablespoon lemon juice
16 ounces egg noodles (or gluten free egg noodles)
2 cups extra chicken broth (optional)

Preparation

Turn on Instant Pot and program to saute. Melt butter or ghee in Instant Pot.
While waiting for butter to melt, season chicken with salt, pepper, thyme, and parsley.
Saute onions, garlic, carrots, and celery for 3-5 minutes or until they begin softening. Toss in any remaining seasoning from chicken and lemon juice.
Arrange chicken in Instant Pot. Cover with chicken broth. If you are using regular egg noodles, you can also toss noodles into the Instant Pot at this time. Gluten free noodles must be cooked on stove top.
Lock lid in place and close pressure valve. Cook on high pressure for 7 minutes using the Poultry setting. Manually depressurize by carefully turning steam valve. If using gluten free noodles, now is the time to cook them.
Remove chicken from soup to shred. If you noodles absorbed most of the broth, and more broth until noodles are covered. Add chicken back to soup and stir. Top with parsley if desired.