Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs, trimmed
  • 2 tbsp unsalted butter
  • 1 medium yellow onion, diced
  • 3 medium carrots, sliced into rounds
  • 3 stalks celery, sliced
  • 3 cloves garlic, minced
  • 8 cups low-sodium chicken broth
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1 tsp salt
  • 1/2 tsp cracked black pepper
  • 3 cups wide egg noodles
  • 1 tbsp fresh lemon juice

Instructions:

  1. Sauté the mirepoix. Set the Instant Pot to Sauté mode. Melt the butter over medium heat. Add the diced onion, carrots, and celery. Stir occasionally for 5–7 minutes until the onions are translucent and the vegetables are fragrant.
  2. Add garlic. Stir in the minced garlic and cook for another 60 seconds Note: Garlic burns quickly, so don't let it sit too long.
  3. Combine protein and aromatics. Add the chicken thighs, dried thyme, salt, pepper, and the bay leaf.
  4. Deglaze the pot. Pour in the chicken broth, scraping the bottom of the pot with a wooden spoon to remove any browned bits until the bottom is clean. This prevents the Burn error.
  5. Pressure cook. Lock the lid, set the valve to Sealing, and select Manual/Pressure Cook on High for 10 minutes.
  6. Quick release. Once the timer ends, perform a Quick Release immediately to stop the chicken from overcooking.
  7. Shred chicken. Remove the chicken thighs to a plate and shred them using two forks until the meat is in bite-sized pieces.
  8. Cook noodles. Set the Instant Pot back to Sauté mode to bring the broth to a bubbling simmer. Stir in the egg noodles and cook for 6–8 minutes until the noodles are al dente.
  9. Final touch. Stir the shredded chicken back into the pot along with the fresh parsley and lemon juice.
  10. Finish. Remove the bay leaf before serving.