2lbsbone-in, skin-on chicken thighs about 4 to 5 thighs
2cupswide egg noodles
Kosher salt and freshly ground black pepper
Set your Instant Pot to sauté on Normal. Add the butter and heat until melted. Add onions, carrots and celery; cook, stirring, 5 minutes or until the onion is softened. Press Cancel.
Add the celery leaves, parsley, oregano, broth and water, stirring well. Add the chicken thighs.
Close and lock the lid and turn the steam release handle to Sealing. Set your Instant Pot to pressure cook on High for 7 minutes.
When the cooking time is done, press Cancel. Let stand 10 minutes and then turn the steam release handle to Venting. When the float valve drops down, remove the lid. An instant-read thermometer inserted horizontally into the thickest part of the thighs should register 165°F (74°C) (If more cooking time is needed, close and lock the lid and cook for 2 minutes.)
Using tongs, transfer chicken thighs to a work surface. Using 2 forks, shred the chicken. Discard the bones and skin. Remove and discard the celery leaves.
Set your Instant Pot to sauté on Normal. Add the noodles to the pot and follow the package instructions for cooking time. (Typically about 7 to 9 minutes.) When the cooking time is done, press Cancel. Stir in the shredded chicken. Season to taste with salt and pepper. Ladle soup into serving bowls.
If serving to young children, cut vegetables chunks and chicken into smaller pieces, if necessary. Test temperature before servingChicken noodle soup is the classic easy-to-digest food when you’re feeling under the weather. It will also help your little one stay hydrated.