Instant Pot Chicken and Noodles
Ingredients
-
2
large
Chicken Breasts (skinless/boneless, fresh or frozen)
-
2
(10.75 oz) cans
Cream of Chicken Soup
-
2
(14.5 oz) cans
Chicken Broth (or 3 ¾ cups)
-
1
stick
Butter, unsalted
-
1
clove
Garlic (pressed or ½ tsp Garlic Powder)
-
¼
tsp
Poultry Seasoning
-
¾
tsp
Kosher Salt, divided (or ½ tsp table salt)
-
½
tsp
Black Pepper
-
2
12 oz packages
Frozen Egg Noodles
-
1-2
cups
Frozen Mixed Vegetables (optional)
Instructions
- Set the Instant Pot to Sauté mode to melt the butter.
- Add butter, broth, cream soup, ½ tsp of salt, pepper, garlic, and poultry seasoning; stir to combine.
- Add the chicken breasts and cancel sauté mode.
- Seal the lid and set the steam release knob to Sealing position.
- Press Manual or Pressure Cook and set for 12 minutes (18 minutes if chicken is frozen).
- After cooking, let the pot sit for 10 minutes for Natural Release, then manually release the remaining pressure.
- Remove the chicken and turn off the pot.
- Add the frozen egg noodles to the pot, ensuring they are submerged.
- Seal the lid again and set for 6 minutes on Manual or Pressure Cook.
- While noodles cook, shred the chicken using two forks and sprinkle with remaining ¼ tsp salt.
- After cooking, do a 5 minute Natural Release followed by a Controlled Quick Release.
- Add frozen mixed vegetables if using, stir, and then return the shredded chicken to the pot.
- Let sit covered for a few minutes to heat through, then stir and serve.
Nutrition Facts (estimated)
Servings
4 - 6
Calories
509
Total fat
25g
Total carbohydrates
40g
Total protein
30g
Sodium
800mg
Cholesterol
100mg
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