Ingredients
6
6 servings
- •2 tablespoons salted butter
- •3 carrots, or more to taste, peeled and sliced
- •3 stalks celery, or more to taste, chopped
- •1 medium onion, chopped
- •1 teaspoon ground thyme
- •1 teaspoon dried oregano
- •1 teaspoon salt, or to taste
- •0.5 teaspoon ground black pepper, or to taste
- •4 cups chicken broth
- •4 cups water
- •4 cubes chicken bouillon
- •2 bay leaves
- •1 pound frozen skinless, boneless chicken breast halves
- •1 (8 ounce) package thin egg noodles
- •1 tablespoon dried parsley
Instructions
- Turn on a multi-functional pressure cooker (such as Instant Pot®), select Saute function, and add butter. Add carrots, celery, and onion to the melted butter; saute until soft, 3 to 5 minutes. Stir in thyme, oregano, salt, and pepper. Cancel Saute function.
- Stir in chicken broth, water, bouillon cubes, and bay leaves. Add frozen chicken breasts. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 minutes. Switch to the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Remove chicken from the pot. Carefully chop or shred the meat, and add back to the pot.
- Select Saute function and add egg noodles. Cook until noodles are tender yet firm to the bite, 8 to 10 minutes. Stir in dried parsley and serve.
Nutritional Facts
Per 6 servings
- Calories: 300
- Carbohydrate: 35g
- Fat: 8g
- Fiber: 3g
- Protein: 22g
- Sugar: 4g
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