Step 1

Press SAUTE and add olive oil to Instant Pot. Once hot, add shallot, carrot and celery. Saute 2-3 minutes, until softened. Add garlic and saute 30 seconds longer. Hit CANCEL.

Step 2

Add oregano, basil, bay leaf, chicken, broth, water and parmesan rind to the pot. Stir to combine.

Step 3

Set pot to seal and cook on MANUAL high pressure for 10 minutes. It will take about 15 minutes for the pressure to build, then the countdown timer will begin.

Step 4

When the cook time ends, allow the pressure to  naturally release for 10 minutes. Then, carefully release the remaining pressure by turning the steam release valve to vent and remove the lid.

Step 5

Transfer the chicken to a bowl and discard the bay leaf and parmesan rind.

Step 6

Press SAUTE and bring the soup to a boil. Add egg noodles and cook until tender, about 5 minutes.

Step 7

Meanwhile, shred the chicken using two forks. When the noodles are done cooking, return the chicken to the pot. Add parsley and lemon juice and season to taste with salt and pepper. Serve with a dollop of sour cream if desired. Enjoy!