Instant Pot Chicken Noodle Soup

This Instant Pot Chicken Noodle Soup Recipe is the perfect fall and winter comfort food. Tender chicken, sautéed vegetables and egg noodles in a rich and flavorful broth. Best of all, it can be ready in less than 30 minutes and only dirties one pot as it is all made right in the pressure cooker.

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 medium carrots, peeled and sliced
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 2 bay leaves
• 1 teaspoon sea salt, more to taste
• 1 teaspoon dried parsley
• 1 teaspoon dried thyme
• ¾ teaspoon dried oregano
• ½ teaspoon black pepper
• 8 cups chicken broth
• 1 pound boneless, skinless chicken breasts
• 8 ounces egg noodles
• fresh thyme or fresh parsley, for garnish