### Instant Pot Adaptation (6-quart or larger)
**Ingredients**
* 2 tbsp olive oil
* 2 tbsp butter
* 1 yellow onion, chopped
* 2 shallots, sliced
* 4 cloves garlic, chopped
* 2 ribs celery, chopped
* 6 carrots, chopped
* 2 tbsp fresh thyme
* 1 tbsp fresh sage
* 1 tbsp fresh rosemary
* 1 bay leaf
* ⅓ cup dry sherry
* 8 cups chicken broth
* 1 lb boneless chicken breasts or thighs
* 2–3 cups egg noodles
* ⅓ cup Parmesan cheese
* ¼ cup parsley
* Salt and pepper
### Instructions
1. **Sauté vegetables**
* Turn Instant Pot to Sauté.
* Add olive oil and butter.
* Cook onion 3–4 minutes.
* Add shallots, garlic, celery, carrots, thyme, sage, and rosemary.
* Cook another 3–5 minutes.
2. **Deglaze**
* Pour in the sherry and scrape up any browned bits from the bottom.
* Add broth, bay leaf, and chicken.
* Season with salt and pepper.
* Optional: add a Parmesan rind.
3. **Pressure cook**
* Lock lid and set to **High Pressure for 9 minutes**.
* Allow **10 minutes natural release**, then quick-release any remaining pressure. This yields tender, shreddable chicken. ([Half Baked Harvest][1])
4. **Shred chicken**
* Remove chicken and shred with two forks.
* Discard bay leaf and Parmesan rind.
* Return chicken to pot.
5. **Cook noodles**
* Turn back to Sauté.
* Add egg noodles and simmer 6–10 minutes until tender.
* Alternatively, cook noodles separately and add to each bowl when serving (best for leftovers).
6. **Finish**
* Stir in Parmesan and parsley.
* Taste and adjust salt and pepper.
* Serve with extra Parmesan and crusty bread.
### A couple of Instant Pot tweaks I recommend
* **Use chicken thighs** if you want richer flavor and more forgiving texture.
* **Add the sherry after pressure cooking** if you prefer a brighter wine flavor; add it while simmering the noodles.
* If making ahead, **store noodles separately** from the soup so they don't absorb all the broth overnight. This is a common tip for chicken noodle soup leftovers and is specifically recommended with this recipe. ([Half Baked Harvest][1])
Total time: about **35–40 minutes**, including pressure build-up and release.
