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Chicken Noodles - Pressure Cooker


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Rate this recipe 3.3/5 (3 Votes)


  • 8 boneless skinless chicken thighs
  • 3 carrots, large dice
  • 1 onion, chopped
  • 3 stalks celery, finely diced
  • 2 garlic cloves, chopped
  • 8 cups chicken stock
  • 1 bay leaf
  • 5 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • 2 sprigs fresh sage
  • 1 teaspoon poultry seasoning
  • salt and pepper, to taste
  • 1 lb egg noodles, frozen such as Reames brand
  • 1 cup frozen peas
  • 2 tablespoons cornstarch
  • 3 tablespoons stock
  • 1 lemon, juice of
  • 1/4 cup parsley, chopped


Preparation time 20mins
Cooking time 40mins


Step 1

Saute onion, celery and garlic until lightly browned. Add chicken, carrot, chicken stock, bay leaf, herbs & seasonings, and put pressure cooker lid on.

Bring to low pressure for 10 minutes and remove from the heat. Use a natural release method.

Remove pressure cooker lid when safe to do so. Broth should still be boiling & chicken should be starting to fall apart.

Return pot to burner over medium-high heat, add frozen egg noodles, and cook until almost soft.

When almost cooked, add cornstarch to chicken stock and stir to make a slurry. Add some of the slurry to the pot, stirring until it starts to thicken.

Remove sprigs of fresh herbs. Add peas & chopped parsley for color and juice of 1 lemon. Stir and serve.


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