Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 2 tbsp unsalted butter
  • 1 medium onion, diced
  • 3 medium carrots, sliced into rounds
  • 2 stalks celery, sliced
  • 3 cloves garlic, minced
  • 6 cups low-sodium chicken broth
  • 1 tsp dried thyme
  • 1 tsp salt
  • ½ tsp cracked black pepper
  • 1 bay leaf
  • 12 oz wide egg noodles
  • ¼ cup fresh parsley, chopped
  • 1 tbsp lemon juice

Instructions:

  1. Set the electric pressure cooker to Sauté mode. Melt the butter and add the diced onion, sliced carrots, and sliced celery. Cook until onions are translucent and vegetables soften.
  2. Stir in the minced garlic and cook for 30 seconds until fragrant.
  3. Add the chicken thighs, chicken broth, thyme, salt, pepper, and the bay leaf. Lock the lid and set to High Pressure for 8 minutes.
  4. Perform a quick release of the pressure. Remove the chicken to a plate and shred using two forks.
  5. Stir the shredded chicken back into the pot and add the wide egg noodles.
  6. Seal the lid and set to Manual/Pressure Cook on High for 2 minutes (or 4 minutes for thick style noodles). Perform a quick release immediately.
  7. Stir in the fresh parsley and lemon juice just before serving.