CHICKEN NOODLES - PRESSURE COOKER RECIPE - (4.5/5)

Chicken Noodles - Pressure Cooker Recipe - (4.5/5) image

Provided by smaier

Number Of Ingredients 18

8 boneless skinless chicken thighs
3 carrots, large dice
1 onion, chopped
3 stalks celery, finely diced
2 garlic cloves, chopped
8 cups chicken stock
1 bay leaf
5 sprigs fresh thyme
1 sprig fresh rosemary
2 sprigs fresh sage
1 teaspoon poultry seasoning
salt and pepper, to taste
1 lb egg noodles, frozen such as Reames brand
1 cup frozen peas
2 tablespoons cornstarch
3 tablespoons stock
1 lemon, juice of
1/4 cup parsley, chopped

Steps:

Saute onion, celery and garlic until lightly browned. Add chicken, carrot, chicken stock, bay leaf, herbs & seasonings, and put pressure cooker lid on. Bring to low pressure for 10 minutes and remove from the heat. Use a natural release method. Remove pressure cooker lid when safe to do so. Broth should still be boiling & chicken should be starting to fall apart. Return pot to burner over medium-high heat, add frozen egg noodles, and cook until almost soft. When almost cooked, add cornstarch to chicken stock and stir to make a slurry. Add some of the slurry to the pot, stirring until it starts to thicken. Remove sprigs of fresh herbs. Add peas & chopped parsley for color and juice of 1 lemon. Stir and serve.