📝 About This Recipe
This recipe reimagines the quintessential comfort food by utilizing the pressure cooker to extract deep, bone-broth flavor in a fraction of the time. We use bone-in chicken thighs and a touch of turmeric to achieve a stunning golden hue and a restorative richness that usually takes hours of simmering. It is the ultimate soul-warming meal, featuring tender pulled chicken, perfectly al dente egg noodles, and bright aromatic herbs.
🥗 Ingredients
The Base & Aromatics
- 1 tablespoon Olive Oil (extra virgin)
- 1 tablespoon Unsalted Butter (adds a silky mouthfeel)
- 1 large Yellow Onion (finely diced)
- 3 medium Carrots (peeled and sliced into 1/4 inch rounds)
- 3 stalks Celery (sliced into 1/4 inch pieces)
- 4 cloves Garlic (minced)
The Protein & Broth
- 1.5 pounds Chicken Thighs (bone-in, skin removed for best flavor)
- 6 cups Chicken Stock (low sodium, high quality)
- 1 teaspoon Dried Thyme
- 2 pieces Bay Leaves (dried)
- 1/4 teaspoon Ground Turmeric (for a vibrant golden color)
- 1.5 teaspoons Kosher Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Finishers
- 6 ounces Wide Egg Noodles (about 3-4 cups dry)
- 1/4 cup Fresh Parsley (finely chopped)
- 1/2 lemon Lemon Juice (freshly squeezed)
- 1 tablespoon Fresh Dill (optional, finely chopped)
👨🍳 Instructions
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1
Turn the Instant Pot to 'Sauté' mode (Normal setting). Add the olive oil and butter, allowing the butter to melt and bubble slightly.
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2
Add the diced onion, carrots, and celery. Sauté for 5-6 minutes until the onions are translucent and the vegetables begin to soften.
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3
Stir in the minced garlic and cook for just 60 seconds until fragrant, being careful not to let the garlic brown or burn.
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4
Add the dried thyme, turmeric, salt, and pepper. Stir the spices into the vegetables for 30 seconds to toast them and release their oils.
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5
Pour in about 1/2 cup of the chicken stock. Use a wooden spoon to scrape any browned bits (fond) off the bottom of the pot to prevent a 'Burn' notice.
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6
Place the bone-in chicken thighs on top of the vegetables and pour in the remaining chicken stock and add the bay leaves.
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7
Secure the lid and set the steam release valve to the 'Sealing' position. Cancel 'Sauté' mode and select 'Manual/Pressure Cook' on High Pressure for 10 minutes.
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8
When the cooking time is complete, allow the pressure to release naturally for 10 minutes. Then, carefully move the valve to 'Venting' to release any remaining steam.
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9
Remove the lid and carefully lift the chicken thighs out of the pot. Place them on a plate or cutting board to cool slightly.
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10
While the chicken cools, turn the Instant Pot back to 'Sauté' mode. Once the liquid begins to boil, add the egg noodles.
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11
Cook the noodles in the broth for 5-7 minutes (refer to package directions), or until they are just tender.
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12
While the noodles cook, remove the skin and bones from the chicken. Shred or chop the meat into bite-sized pieces.
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13
Once the noodles are done, turn off the Instant Pot. Stir the shredded chicken back into the soup along with the fresh parsley, dill, and lemon juice.
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14
Taste the broth and add more salt or pepper if needed. Remove the bay leaves before serving.
💡 Chef's Tips
Always use bone-in chicken thighs for the best broth; the collagen in the bones creates a much richer texture than boneless breasts. If you plan on having leftovers, cook the noodles separately on the stove and add them to individual bowls; otherwise, the noodles will absorb all the broth overnight. Don't skip the lemon juice—the acidity cuts through the richness and brightens all the vegetable flavors. To avoid the 'Burn' warning, ensure you thoroughly deglaze the pot after sautéing the vegetables. For a clearer broth, you can skim any foam off the top after opening the lid but before adding the noodles.
🍽️ Serving Suggestions
Serve with a side of warm, crusty sourdough bread slathered in salted butter. Pair with a crisp green salad tossed in a light lemon vinaigrette. A glass of buttery Chardonnay complements the richness of the chicken broth beautifully. Top with a few extra cracks of black pepper and a sprinkle of Parmesan cheese for an umami boost.