Ingredients:

  • 2 tbsp (28g) unsalted butter
  • 1 medium (150g) yellow onion, diced
  • 3 medium (100g) carrots, sliced into rounds
  • 3 stalks (60g) celery, sliced
  • 4 cloves (12g) garlic, minced
  • 1 tsp (2g) dried thyme
  • 1 tsp (2g) dried oregano
  • 1 bay leaf
  • 1.5 lbs (680g) boneless, skinless chicken thighs, trimmed
  • 8 cups (1.9L) low-sodium chicken broth
  • 1 tsp (6g) salt
  • ½ tsp (3g) black pepper
  • 8 oz (225g) 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. Add the onion, carrots, and celery, stirring occasionally until the onions become translucent and fragrant (about 4–5 minutes).
  2. Stir in the minced garlic, thyme, and oregano, cooking for another 60 seconds until the aroma is pungent.
  3. Press Cancel. Pour in the chicken broth and use a wooden spoon to scrape any browned bits (fond) off the bottom of the pot to avoid the 'Burn' notice.
  4. Add the chicken thighs, salt, pepper, and the bay leaf. Lock the lid, set the valve to Sealing, and select Manual/Pressure Cook on High for 10 minutes.
  5. Once the timer beeps, perform a Quick Release of the pressure. Remove the chicken thighs to a plate and shred them using two forks.
  6. Set the Instant Pot back to Sauté mode. Stir in the egg noodles and cook for 5–7 minutes, or until the noodles are tender.
  7. Stir the shredded chicken back into the pot along with the fresh lemon juice and chopped parsley. Stir until heated through and serve.