228 verified meals · exact temps · no life storiesManifesto
Back to the Top 20PRINT PACK // 1 SPECIMEN
YOUR SELECTION // PRINTABLE PDF // NO SIGNUP

Your Recipe Pack

One recipe on one sheet — no cover, just the card. Print it, save it as a PDF, or share this link — it rebuilds the same pack. Change the selection below and rebuild.

1 page // Letter or A4

Build your own pack

Tick up to 40 of the 228 recipes. Each one prints as a page; the cover index rebuilds itself.

Presets
1 selected // 1 page
1 page // one recipe, no cover
Meal Instructions
Specimen #0199·INSTANT POT·Easy

Instant Pot Chicken Noodle Soup

Whole bone-in thighs go in raw, come out fall-apart tender, and the noodles cook in the residual heat so they never turn to mush.

Cook temp
HIGH PRESSURE
Total time
45m
REST
5m
Serves
6
PULL AT
165°F
Ingredients
2 lbs Bone-In Skinless Chicken Thighs — about 5-6 thighs
8 cups Low-Sodium Chicken Broth
8 oz Wide Egg Noodles
2 tbsp Unsalted Butter
1 medium Yellow Onion — diced
3 medium Carrots — peeled and sliced into coins
3 ribs Celery Ribs — sliced
4 cloves Fresh Garlic — minced
1 tsp Dried Thyme
1 tsp Dried Dill
2 tbsp Fresh Parsley — chopped
1 Fresh Lemon — cut into wedges for serving
to taste Kosher Salt
to taste Black Pepper
Equipment
6-qt Instant Pot
Tongs
Two Forks for Shredding
Ladle
DirectionsGet to the point
1Sauté onion, carrots, celery 4 min; add 4 garlic cloves, 1 tsp thyme, 1 tsp dill.
2Add 2 lbs bone-in thighs and 8 cups broth. Cook 10 min High Pressure, quick release.
3Lift thighs, shred with 2 forks, return meat. Add 8 oz egg noodles, cover with lid off pressure.
4Let sit 8 minutes on Keep Warm until noodles are tender. Squeeze lemon over each bowl.
Dad pro tip

The single upgrade that separates good chicken soup from great is 1 tsp of dried dill added with the thyme. It is what your grandmother used and it is what you have been missing.

Kid adjustment

Ladle broth and noodles into a shallow bowl with a small mound of shredded chicken on top. Kids reject soup with too much liquid — control the ratio at the ladle.

Reheat

Reheat in a saucepan over medium-low for 6 minutes, stirring often. Noodles keep absorbing broth in the fridge — thin with 1/2 cup extra broth per bowl as you warm it.

BASIS: Tested on 2 lbs bone-in skinless chicken thighs with 8 cups low-sodium broth, standard mirepoix, and 8 oz wide egg noodles in a 6-qt Instant Pot Duo.315 kcal · 26g protein · 28g carbs · 11g fat
USDA FoodData Central #171465 (chicken thigh) and #169740 (egg noodles)
mealinstructions.com/recipes/instant-pot-chicken-noodle-soupPage 1 of 1
Your Printable Recipe Pack | Meal Instructions