Step 1

Set your Instant Pot to the saute function, add butter. When melted, add carrots, yellow onion and garlic. Saute for 2-3 minutes or until they start to soften.

Step 2

Add thyme, bay leaves, chicken broth and chicken to the pot.

Step 3

Use manual high pressure for 15 minutes. It will take a while to build because there is so much in the pot.

Step 4

Remove the chicken pieces from the soup and shred with two forks.

Step 5

Add frozen green beans, celery and egg noodles to the soup and set the Instant Pot to the saute setting again.

Step 6

Cook for another 6 minutes uncovered, or until the noodles are cooked.

Step 7

Lastly, taste and season with white pepper, Kosher salt and lemon juice.

Step 8

Serve immediately.

Step 9

If you’ve tried this recipe, come back and let us know how it was!