Ingredients:

  • 1 tbsp (15g) unsalted butter
  • 1 medium (150g) yellow onion, diced
  • 3 medium (120g) carrots, sliced into rounds
  • 3 stalks (90g) celery, sliced
  • 3 cloves (9g) garlic, minced
  • 1.5 lbs (680g) boneless, skinless chicken thighs, trimmed
  • 8 cups (1.9L) low-sodium chicken broth
  • 1 tsp (5g) dried thyme
  • 1 tsp (5g) salt
  • ½ tsp (3g) black pepper
  • 2 bay leaves
  • 3 cups (200g) wide egg noodles
  • 1 tbsp (15ml) fresh lemon juice
  • ¼ cup (10g) fresh parsley, chopped

Instructions:

  1. Set the Instant Pot to 'Sauté' mode. Melt the butter over medium heat, then add the onion, carrots, and celery, stirring occasionally for about 5 minutes until translucent.
  2. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
  3. Add the chicken thighs, dried thyme, salt, pepper, and bay leaves to the pot.
  4. Pour in the chicken broth, scraping the bottom of the pot to deglaze any browned bits. Lock the lid, set the valve to 'Sealing,' and select 'Manual/Pressure Cook' on High for 10 minutes.
  5. Perform a quick release of the pressure once the timer ends.
  6. Remove the chicken thighs to a plate and shred them using two forks.
  7. Turn the Instant Pot back to 'Sauté' mode and bring the liquid to a gentle boil. Add the wide egg noodles and cook for 6-8 minutes until tender.
  8. Stir the shredded chicken back into the pot and remove the bay leaves.
  9. Turn off the heat and stir in the fresh lemon juice and chopped parsley.