Chicken Noodle Soup

inse and dry chicken, then season with salt and pepper. Set Instant Pot to the saute setting – high. Once oil is hot, add olive oil, onions, and garlic. Stir and cook for 3 minutes. Stir in the carrots, celery, parsley, thyme, bay leaf, salt and pepper. Then pour in the chicken stock and add the chicken. Lock the Instant Pot lid into place and set the soup/broth pressure setting for 15 minutes. The IP will take 20-23 minutes to pressurize and then it will start counting down the cook time. Once the Instant Pot cycle is complete, cover the nozzle with a kitchen towel then manually release pressure by rotating the valve to the “Venting” position. Venting should take about 5 minutes. Once complete, carefully unlock and remove the lid. Remove the chicken from the soup. Turn the Instant Pot to sauté mode. When the broth comes to a boil, add noodles, cook for about 5-6 minutes, then turn off (the package says to cook them longer but the noodles will continue to cook while in the pot). Shred with two forks, and discard the bones. Return the chicken to the pot. Taste and season with more salt and pepper as desired, and garnish with additional parsley. Serve with Parmesan cheese and lemon wedges if desired.