Ingredients:

  • 2 tbsp (28g) unsalted butter
  • 1 medium (150g) yellow onion, diced
  • 3 medium (120g) carrots, sliced into coins
  • 2 stalks (60g) celery, sliced
  • 4 cloves (12g) garlic, minced
  • 1 tsp (2g) dried thyme
  • 1 tsp (2g) dried oregano
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) cracked black pepper
  • 1.5 lbs (680g) boneless, skinless chicken thighs, trimmed
  • 8 cups (1.9L) low-sodium chicken broth
  • 1 bay leaf
  • 1 tbsp (15ml) fresh lemon juice
  • 3 cups (180g) wide egg noodles
  • 1/4 cup (15g) fresh parsley, chopped

Instructions:

  1. Set the Instant Pot to Sauté mode and melt the butter over medium heat.
  2. Add the diced onion, carrots, and celery; stir frequently for 4–6 minutes until onions are translucent.
  3. Stir in the garlic, thyme, oregano, salt, and pepper, and sauté for 60 seconds until fragrant.
  4. Press Cancel. Pour in the chicken broth and scrape the bottom of the pot to remove any browned bits (fond).
  5. Add the chicken thighs and the bay leaf, ensuring the chicken is mostly submerged.
  6. Lock the lid, set the valve to Sealing, and select Pressure Cook (High) for 10 minutes.
  7. Allow a Natural Release for 10 minutes, then manually release any remaining steam.
  8. Remove chicken thighs to a plate and shred them using two forks.
  9. Turn the Instant Pot back to Sauté mode, stir in the egg noodles, and cook for 5–7 minutes until tender.
  10. Stir the shredded chicken, fresh lemon juice, and chopped parsley back into the pot before serving.