Step 2

Remove the lid from the instant pot, and press SAUTE. Use the + or - button to make it say at least 15 minutes.

Step 5

Add the butter, and when it melts completely, add the chopped onion. Saute for about 7-10 minutes, until the onion is starting to soften and become translucent. Do not let it brown. If it starts to burn, press CANCEL, and then move onto the next step.

Step 8

Press CANCEL, if you haven't already. Add all remaining ingredients, EXCEPT noodles and parsley. Stir very well, secure the lid on the Instant Pot, and turn the valve on top to 'SEALING.'

Step 11

Press PRESSURE COOK. Set it to HIGH, and set the timer for 15 minutes. Walk away. The instant pot will beep to acknowledge your selection, and then come up to pressure before the timer begins.

Step 14

When the timer is done, use a wooden spoon to open the sealing valve, and let the pot depressurize. Stand back--the steam is hot!

Step 17

When the valve drops, it's safe to open the Instant Pot. Remove the lid, press CANCEL. Remove the chicken from the pot, and shred with two forks.

Step 20

Press SAUTE again, and set the timer to 15 minutes.

Step 23

Add the egg noodles to the pot. Cook while stirring occasionally, and start checking the noodles after 5 minutes to see if they're done.

Step 26

When the noodles are done, press CANCEL on the Instant Pot. Add the shredded chicken back to the pot, divide the soup between bowls, and serve with chopped fresh parsley.