Pressure-Cooker

Ingredients 3 lbs bone in chicken thighs 5 cups unsalted chicken stock 1 tbsp butter 1 huge russet potato, diced 3 medium carrots, diced 3 celery ribs, diced 1 humongous onion, diced 3 cloves garlic, minced 2 bay leaves Pinch dried thyme 1/2 cup all purpose flour (less not more) 1 cup frozen green peas Salt and pepper to taste Dough: 2 cups all purpose flour 1 tbsp baking powder (not soda) 1 tsp salt 3/4 cup milk 2 tbsp butter 1 tbsp olive oil Optional: salt and fish sauce for table side seasoning ...

Ingredients 2 lbs chicken thighs with bone 2 tsp salt 2 tsp pepper 1 tbsp olive oil 1 huge onion, diced 4 garlic cloves, minced 3 huge carrots, thinly sliced 3 celery stalks, chopped 1/4 cup fresh parsley 1 tbsp minced thyme, or half tbsp dried/ground 1 bay leaf 7-8 cups chicken stock, use kitchen basics 6 oz egg noodles Salt and pepper to taste Garnish with grated parmesan and sriracha to taste Instructions In saute mode, saute oil, onions, garlic for few minutes. Stir in carrots, celery, herbs and spices Add chicken stock, chicken. Cover and pressure cook for 15 minutes Turn off and open pressure release nozzle Remove chicken and debone Put back on saute mode and when simmering add noodles. Cook for 6 minutes and then turn pot off Add in the parsley Serve with parmesan and sriracha at the table