Ingredients:

  • 2 tbsp unsalted butter
  • 1 large yellow onion, finely diced
  • 3 medium carrots, peeled and sliced into 1/4-inch rounds
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 1 tsp dried thyme
  • 1 tsp rubbed sage
  • 2 bay leaves
  • 1.5 lbs boneless skinless chicken thighs
  • 4 cups low-sodium chicken bone broth
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 16 oz frozen thick egg noodles
  • 1/2 cup heavy cream
  • 1/4 cup all-purpose flour
  • 1/2 cup frozen peas
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Set the Instant Pot to SAUTE. Melt the butter and add the diced onion, carrots, and celery. Cook for 5 minutes until the onions are translucent. Stir in the garlic, thyme, and sage for 1 minute until fragrant.
  2. Push the vegetables to the side. Add the chicken thighs whole and sear for 2 minutes per side to develop a golden crust.
  3. Pour in 1/2 cup of the chicken broth and use a wooden spoon to deglaze the bottom of the pot, scraping up all the brown bits.
  4. Add the remaining chicken broth, salt, and pepper. Close the lid and set to Manual/High Pressure for 8 minutes. When the timer finishes, perform a Quick Release.
  5. Remove the chicken to a plate and shred into large chunks. Return the chicken to the pot along with the 16 oz of frozen egg noodles. Stir to submerge.
  6. Close the lid and set to Manual/High Pressure for 5 minutes. Perform a Quick Release once finished.
  7. In a small bowl, whisk together the heavy cream and flour to create a slurry. Set the Instant Pot back to SAUTE and stir the slurry and frozen peas into the pot.
  8. Simmer for 2-3 minutes until the sauce has thickened and become glossy. Remove bay leaves and garnish with fresh parsley before serving.