Instant Pot Chicken Noodle Soup

Set Instant Pot to Saute function.

Heat olive oil and onions until onions start to soften and become translucent (2-3 minutes).

Add garlic, carrots, ginger, and celery and saute for another minute.

Add the chicken to Instapot, followed by the water, soy sauce, salt, and pepper.

Turn off Saute, lock Instant Pot lid in place, make sure pressure valve is set to sealing and set Instant Pot to high pressure for 20 minutes, via manual mode.

The Instant Pot will take 15-20 minutes to come to pressure, then will countdown from 20 minutes.

After 20 minutes at high pressure, the Instant Pot will beep and switch to keep warm mode.

Turn pressure release valve to Quick Release pressure.

Open the Instant Pot.

Note: be careful, keep the lid angled away from you in order to avoid hot steam in the face.

Remove chicken and set aside to shred.

Turn Instant Pot back to Saute function and let chicken broth come to a boil.

Stir in noodles and let cook for about 5 minutes.

While noodles are cooking, shred chicken into bite sized pieces discarding bones and skin.

Once noodles are cooked, stir in chicken meat and fresh parsley.

Adjust salt and pepper ratio to suit your taste preferences.