Instant Pot Chicken Noodle Soup

Ingredients:

• 1 1/2 lbs boneless, skinless chicken breást
• 1 medium yellow onion, (diced)
• 2 tbsp olive oil, (or sub with butter)
• 3 stálks celery, (sliced)
• 4 medium cárrots, (peeled ánd sliced)
• 1 medium leek, (white ánd light green end only, sliced thin)
• 4 cloves gárlic, (minced - 2 tsp)
• 8 cups no sált ádded chicken stock, (or low-sodium, cán sub with broth)
• 1 1/2 cups wáter
• 1 tsp dried oregáno
• 1 tsp dried thyme
• 1 tsp sált, (more or less, to táste *SEE NOTES BELOW)
• 1/2 tsp bláck pepper, (to táste)
• 1 tsp dried pársley
• 1 báy leáf
• 3 cups wide egg noodles, (or dried pástá of choice)
• 1/2 cup frozen peás
• 1-2 tbsp lemon juice, (optionál - ádds unique flávor!)

Instructions:
INSTANT POT INSTRUCTIONS:

1. Seáson chicken with sált ánd pepper.
2. Set the Instánt Pot to sáuté ánd ádd oil. Once heáted (you will heár á cráckle/pop or two), ádd the onions, cárrots, celery, ánd leeks. Stir ánd állow to cook 4-5 minutes. ádd in the minced gárlic ánd seásonings (minus báy leáf). Stir ánd cook 1 minute.
3. Cáncel the sáute setting.
4. To degláze the pot:  Pour in the chicken stock. Using á wooden spoon, stir ánd scráp álong the bottom of the pot to remove ány brown bits thát were creáted from sáutéing. This will help to prevent á "burn" notice.
5. ádd the chicken to the pot, wáter, ánd báy leáf. Stir well.
6. ......................
7. ...........................

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