NOODLES AND EGGS RECIPES

Steps:

• Add warmed broth, chicken, butter and soup to the Instant Pot, in that order. Do not stir.
• Secure the lid, making sure the vent is closed.
• Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 10 minutes.
• When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
• Carefully remove the chicken from the pot to a cutting board and shred.
• Meanwhile, rinse the inside of the lid with cold water. Add the noodles to the pot and stir to mix, then secure the lid, making sure the vent is closed.
• Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 5 minutes.
• When the time is up, let the pressure naturally release for 5 minutes, then perform a controlled release of the remaining pressure, watching out for any starchy spray.
• Return the chicken to the pot and stir to combine. Serve hot topped with chopped italian parsley and fresh cracked pepper (optional).

Steps:

• Bring 2 quarts water and 2 tablespoons kosher salt to a boil in a large saucepan over medium-high heat. Add 6 ounces egg noodles, stir once to make sure no noodles are sticking to each other, and cook according to the package directions until al dente texture, 6 to 8 minutes. Meanwhile, finely grate 1/2 ounce Parmesan cheese (about 1/4 packed cup), if using.
• Reserve 1/3 cup of the cooking water, then drain the noodles well. Return the noodles to the saucepan and set it over medium heat. Add 2 tablespoons unsalted butter and 3 tablespoons of the cooking water, and stir and toss until the butter melts and coats the noodles, 30 seconds to 1 minute. Add more cooking water if the noodles looks dry.
• Divide the noodles between 2 bowls and top with the Parmesan. Garnish with 1 teaspoon chopped fresh parsley leaves or 1/4 teaspoon dried parsley, if using.