Step 1

Sauté Mushrooms, Onions & Garlic: Heat up Instant Pot (press Sauté button to Sauté More function), then wait until indicator says "HOT". Pour 1 tbsp (15ml) olive oil in Instant Pot. Add in chopped white mushrooms, a pinch of kosher salt and ground black pepper. Stir to evenly coat the mushrooms with olive oil. Let the mushrooms' moisture evaporate and stir occasionally until mushrooms are slightly crisp and browned. Add in diced onions, minced garlic, then cook until onions soften and fragrant (~1 - 2 mins). Add in bay leaf, chopped carrots, and celery, then stir and season with kosher salt and ground black pepper if you like.

Step 2

Deglaze: Pour in ⅓ cup (80ml) unsalted chicken stock. Scrub all the flavorful brown bits off the bottom with a wooden spoon. Pour in the remaining ⅔ cup (170ml) chicken stock.

Step 3

Pressure Cook Chicken: Partially submerge the chicken in Instant Pot’s liquid. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. For Chicken Breasts: Pressure Cook at High Pressure for 7 minutes + 8 minutes Natural Release.For Chicken Drumsticks: Pressure Cook at High Pressure for 8 minutes + 10 minutes Natural Release.

Step 4

Make Chicken Soup: Carefully open the lid, and remove bay leaf and chicken. Use a fork to shred the chicken. Pour 4 – 5 cups (1L - 1.25L) unsalted chicken stock in Instant Pot, then bring it to a boil using the Sauté More function.

Step 5

Cook Noodles & Season: Pour in wide egg noodles and cook until desired texture (~4 – 8 mins). Season chicken soup with kosher salt (~a few pinches) and ground black pepper. Brighten with freshly squeezed lemon juice to taste (~1 tbsp or 15ml).

Step 6

Serve: Add shredded chicken in Instant Pot. Garnish with Italian parsley. Serve immediately & enjoy! Stay warm & healthy~ :)