Instant Pot Chicken Soup

• 2 tablespoons unsalted butter
• 1 cup diced yellow onion (from 1 medium onion)
• 1 cup sliced carrots (from 3 medium carrots)
• 3/4 cup sliced celery (from 2 stalks)
• 2 garlic cloves, finely chopped
• 2 teaspoons kosher salt, divided
• 1 teaspoon black pepper, divided
• 1 teaspoon chopped fresh thyme
• 1 bay leaf
• 1 (3-lb.) whole chicken
• 4 cups water
• 2 cups chicken broth
• 6 ounces wide egg noodles
• 2 tablespoons chopped fresh flat-leaf parsley

1. Stir in thyme and bay leaf. Place chicken on top of vegetables, and sprinkle with remaining 1/2 teaspoon salt and pepper. Add water, and secure lid. Cook on high pressure for 17 minutes. Carefully release pressure using the manual release method; carefully remove lid. Press "cancel", and transfer chicken to a platter.
2. Set Instant Pot to saute. Add chicken broth to cooked vegetables, and bring mixture to a boil. Stir in egg noodles. Cook, stirring occasionally, until pasta is al dente, about 8 minutes. While pasta cooks, shred the meat; discard chicken skin and bones. Discard bay leaf. When noodles are cooked, turn Instant Pot off, and stir in shredded chicken and parsley.

unsalted butter, yellow onion, carrots, celery, garlic, kosher salt, black pepper, thyme, bay leaf, chicken, water, chicken broth, egg noodles, flatleaf

Taken from www.myrecipes.com/recipe/instant-pot-chicken-soup (may not work)