Description
A robust, comforting one-pot meal that delivers tender chicken and perfectly cooked noodles in under thirty minutes. This pressure cooker method locks in moisture and aromatics, creating a deep, savory broth with a clean, bright flavor. It is the perfect nutritious solution for busy weeknights when you need a restaurant-quality meal that satisfies the whole family.
Ingredients
1.5 lbs boneless, skinless chicken breast
3 medium carrots, diced into half-moons
3 stalks celery, sliced thinly
1 yellow onion, finely chopped
3 cloves garlic, minced
6 cups low-sodium organic chicken broth
4 cups wide egg noodles
1 tsp dried thyme
1 tbsp extra virgin olive oil
Instructions
Select the Sauté function on your pressure cooker and heat the olive oil until shimmering.
Add the onions, carrots, and celery to the pot and stir until softened.
Add the minced garlic and thyme, stirring for sixty seconds until fragrant.
Pour one cup of the broth into the pot to deglaze, scraping up any browned bits.
Place the chicken breasts into the pot and pour in the remaining broth.
Secure the lid, set to Sealing, and cook on High Pressure for ten minutes.
Perform a quick release of the pressure once the timer concludes.
Carefully remove the chicken, shred it using two forks, and return it to the pot.
Add the egg noodles, stir well, and cook on the Sauté function for an additional 3-5 minutes until the noodles are tender.
Notes
Ensure you deglaze the pot thoroughly to prevent a burn error. You can add a squeeze of fresh lemon juice at the end for an extra bright flavor profile. Store leftovers in an airtight container for up to 3 days; note that noodles may absorb more broth over time.
- Prep Time: 10
- Cook Time: 20
- Category: Baking
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 3g
- Sodium: 450mg
- Fat: 6g
- Saturated Fat: 1.5g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 65mg