1-First, turn on the sauté function on your Instant Pot and melt the butter. Add the chopped onion, carrots, and celery, then sauté for about 3 minutes until the onion softens and turns clear. This step helps build a strong flavor base without much fuss.

2-Next, season with salt, pepper, thyme, parsley, oregano, and chicken bouillon; stir everything well to mix the flavors. Pour in the chicken broth, add the chicken pieces and 4 cups of water, but hold off on the noodles for now to avoid overcooking.

3-Secure the lid and set your Instant Pot to the Soup setting for 7 minutes, or use Manual high pressure if needed. After cooking, let it naturally release pressure for 10 minutes, then carefully open the lid. Remove the chicken, shred the meat with forks, and discard the skin and bones.

4-Finally, add the noodles to the pot, switch back to sauté mode, and simmer uncovered for about 6 minutes until the noodles are just right, stirring occasionally. Turn off the pot, stir in the shredded chicken, taste and adjust the seasoning, and add a garnish of parsley if you like. For more ideas on quick meals, check out our easy slow-cooked chicken recipes that pair well with this soup.