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Place the chicken, chicken broth, onion, carrots, celery, garlic, bay leaf, fresh parsley, butter, chicken bouillon powder, thyme, salt, and pepper into the Instant Pot. Stir to combine.2 pounds chicken breast,8 cups low sodium chicken broth,1 large onion,1 cup carrots,1 cup chopped celery,2 cloves garlic,1 bay leaf,½ cup fresh parsley,1 tablespoon salted butter,2 tablespoons chicken bouillon powder,1 teaspoon thyme,1 teaspoons salt,1 teaspoon pepper
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Set the instant pot to pressure cook for 12 minutes. When cooking time is over you may use the quick release or natural release.
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Remove the chicken from the pot using tongs and place on a plate to rest.
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Add the egg noodles to the instant pot and hit the saute function.6 ounces egg noodles
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While the noodles are boiling, shred the chicken with two forks or cut into small pieces.
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Boil until the noodles are tender, about 5 to 7 minutes.
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Add the shredded chicken back into the pot and stir to combine. Remove the bay leaf and serve immediately.
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