– chicken thighs – garlic cloves – butter – yellow onion – carrots – celery ribs – thyme – rosemary – salt – pepper – bay leaf – Better Than Bouillon Roasted Chicken Base* – chicken broth, low sodium – dry Amish egg noodles**
Set the Instant Pot to Saute and add the butter and allow it to melt. Add the garlic, carrots, celery, and onions. Saute until the onions are translucent. Press cancel.
Add the broth and deglaze
Add one cup of the broth and deglaze the bottom of the pot with a spoon.
Close the lid and set to High Pressure for 10 minutes.
Allow the pot to naturally release pressure for 10 minutes before removing the lid. Discard the bay leaf.
Return the pot to Saute mode and submerge the dry egg noodles. Leave on saute for about 6 minutes or until the desired texture of noodles is reached.
FOR THE FULL RECIPE