Chicken 'n' Noodles

Description
Contributed by PressureCookerRecipes Y-Group

Ingredients

 * 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
 * ¼ cup parsley, chopped

Directions

 * 1) Sauté onion, celery and garlic until lightly browned.
 * 2) Add chicken, carrot, chicken stock, bay leaf, herbs and seasonings, and put pressure cooker lid on.
 * 3) Bring to low pressure for 10 minutes and remove from the heat.
 * 4) Use a natural release method.
 * 5) Remove pressure cooker lid when safe to do so.
 * 6) Broth should still be boiling and chicken should be starting to fall apart.
 * 7) Return pot to burner over medium-high heat, add frozen egg noodles, and cook until almost soft.
 * 8) When almost cooked, add cornstarch to chicken stock and stir to make a slurry.
 * 9) Add some of the slurry to the pot, stirring until it starts to thicken.
 * 10) Remove sprigs of fresh herbs.
 * 11) Add peas and chopped parsley for color and juice of 1 lemon.
 * 12) Stir and serve.