Ingredients:

  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 large yellow onion, diced
  • 3 large carrots, sliced into rounds
  • 3 stalks celery, sliced
  • 4 cloves garlic, minced
  • 1 tsp dried thyme
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 lbs bone-in, skinless chicken thighs
  • 8 cups low-sodium chicken bone broth
  • 2 bay leaves
  • 1 tbsp fresh lemon juice
  • 1/4 cup fresh parsley, chopped
  • 2 cups wide egg noodles

Instructions:

  1. Set the Instant Pot to Sauté mode. Add butter and olive oil. Once shimmering, add chicken thighs and sear for 3–4 minutes per side until golden-brown. Remove chicken and set aside.
  2. In the same pot, sauté diced onion, carrots, and celery for 5 minutes until translucent.
  3. Stir in minced garlic, thyme, salt, and pepper. Cook for 1 minute until aromatic.
  4. Pour in chicken bone broth and scrape the bottom of the pot to deglaze. Return the seared chicken and juices to the pot and add bay leaves.
  5. Secure the lid, set the valve to Sealing, and select Manual/Pressure Cook on High for 20 minutes.
  6. Allow a Natural Release for 10 minutes, then vent remaining steam. Remove chicken, discard bones, and shred the meat.
  7. Set the pot back to Sauté. Add egg noodles and simmer for 6–8 minutes until tender.
  8. Stir the shredded chicken, fresh lemon juice, and chopped parsley back into the soup before serving.