Instant Pot Gluten-Free Chicken Noodle Soup

Servings 8 Cups

3 TB Butter (if doing dairy-free use vegetable oil)
1 Medium onion, diced
4 Large carrots, diced
3 Celery stalks, diced
5 Garlic cloves, minced
1 Tsp Dried thyme
1 Tsp Dried oregano
1 Tsp Dried basil
10 Cups Chicken or vegetable broth-- (I used 10 cups water plus my GF bouillon)
2 Cups cooked chicken leftovers, cubed--You can add more if you like your soup meatier, or leave it out if you wish for it to be a vegetable-based soup.
8 oz noodles of choice--If you're using spaghetti noodles, break them in half. (if making gluten-free make sure to use gluten-free noodles)
1 Cup frozen corn (optional)
salt + pepper

Plug your Instant Pot in and push the "Sauté" button. The reading on the front will just say "On," and the bottom of the pot will get hot to sauté.
Melt the butter in the Instant Pot. Once melted, add the onion, carrot, celery, and a big pinch of salt to bring out their juices. Saute the veggies for about 5 minutes or until the onions go translucent.
Add the garlic, thyme, oregano, and basil. Cook for 1 minute.
Add the broth, chicken, and noodles, and turn off the Instant Pot so the sauté mode turns off. Put the lid on your Instant Pot, turn the vent valve to closed, and push the "Soup" button. Use the manual buttons (the +/- buttons) to bring the time down to 4 minutes. It will turn on automatically after a few seconds.
The Instant Pot will take about 10 minutes to come to pressure, and then it will count down the 4 minutes. When the 4 minutes is done, quick release your valve (use a towel or oven mitt to turn the valve). It will take 1-2 minutes to release all of the pressure.
After the pressure releases, take the lid off, and more salt and pepper (to your taste). Serve warm with toasty bread or crackers! (I served mine with GF cheese rolls from Costco)