CopyCat Panera Bread Instant Pot Chicken Noodle Soup

Ingredients

1 tablespoon olive oil
1 cup diced onion
1 cup diced carrots
1 cup diced celery
2 cloves garlic, minced
2 boneless, skinless chicken breasts
8 cups low-sodium chicken broth
1 bay leaf
1 teaspoon dried thyme
Salt and pepper to taste
8 ounces wide egg noodles
Fresh parsley, chopped (for garnish, optional)

Directions

Set your Instant Pot to sauté mode. Heat olive oil, then add diced onions, sliced carrots, celery, and minced garlic. Sauté until the vegetables are slightly softened.

Add boneless, skinless chicken breasts to the pot. Season with dried thyme, bay leaves, salt, and pepper.

Pour in chicken broth, enough to cover the ingredients.

Secure the lid on the Instant Pot and set it to high pressure for about 8 minutes. Ensure the valve is set to sealing.

Once the cooking time is complete, allow the pressure to release naturally for about 10 minutes, then carefully quick-release any remaining pressure.

Remove the chicken breasts from the pot and shred them using two forks.
Cook Noodles: Add egg noodles to the pot and set the Instant Pot to sauté mode again. Cook the noodles according to package instructions, usually for about 5-7 minutes.

Once the noodles are cooked, return the shredded chicken to the pot. Stir well to combine everything. Taste and adjust seasoning if needed. Serve hot, garnished with chopped parsley if desired.