Ingredients

• 2 tablespoons salted butter
• 3 carrots , or more to taste, peeled and sliced
• 3 stalks celery , or more to taste, chopped
• 1 medium onion , chopped
• 1 teaspoon ground thyme
• 1 teaspoon dried oregano
• 1 teaspoon salt , or to taste
• 0.5 teaspoons ground black pepper , or to taste
• 4 cups chicken broth
• 4 cups water
• 4 cubess chicken bouillon
• 2 bays leaves
• 1 pound frozen skinless , boneless chicken breast halves
• 1 , 8 ounce
• 1 tablespoon dried parsley

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot), select Sauté function, and add butter. Add carrots, celery, and onion to the melted butter; sauté until soft, 3 to 5 minutes. Stir in thyme, oregano, salt, and pepper. Cancel Sauté function.
2. 2 Stir in chicken broth, water, bouillon cubes, and bay leaves. Add frozen chicken breasts. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, 10 minutes. Switch to the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
4. 4 Remove chicken from the pot. Carefully chop or shred the meat, and add back to the pot.
5. 5 Select Sauté function and add egg noodles. Cook until noodles are tender yet firm to the bite, 8 to 10 minutes. Stir in dried parsley and serve.

Nutrition per serving