Instant Pot Chicken Noodle Soup

Instructions

1. Place chicken pieces in the Instant Pot. Add bay leaves, shallots, garlic, carrots, celery, thyme, and chicken broth.
2. Secure lid, set valve to Sealing, and pressure cook on High for 25 minutes.
3. Allow natural release for 10 minutes, then quick release.
4. Remove chicken and shred the meat. Discard bones and bay leaves.
5. Return shredded chicken to the pot. Set to Saute, add egg noodles and frozen peas.
6. Cook for 5-7 minutes until noodles are tender. Season with salt and pepper. Garnish with parsley.