Watch me make Instant Pot Chicken and Noodles
Allow me to share my favorite noodles with you. These are frozen egg noodles; you can find them at the grocery store next to the frozen bread.
Their consistency is similar to dumplings, and they are extremely thick without being overly wide. I’ve included instructions for using egg noodles on the recipe card in case you decide not to use these or can’t find them at your store.
This recipe for chicken and noodles cooked in a pressure cooker also yields a delicious soup. Just add more broth, and some veggies, if you want!.
Noodles for comfort that you can prepare with your Instant Pot electric pressure cooker This recipe, which uses frozen chicken breasts and frozen egg noodles, is a family-friendly dish that can be prepared in just over an hour!
- 2 large Chicken Breasts (skinless/boneless, fresh or frozen)
- 2 (10.75 oz) cans Cream of Chicken Soup
- 2 (14. 5 oz) Cans of Chicken Broth (or 3 ¾ cups) .
- One unsalted stick of butter (use ½ stick if attempting to reduce fat content)
- 1 Garlic Clove, 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) 24oz bag. (I use the Reames brand) .
- 1-2 cups Frozen Mixed Vegetables (optional)
Instructions
- Put your Instant Pot in the Sauté mode (not for actual sautéing, but just to warm things up and begin melting the butter).
- Stir in the butter, cream soup, broth, and ½ tsp each of garlic, salt, and poultry seasoning. Stir until combined.
- Add the chicken breasts.
- Cancel sauté mode.
- Place the pot’s lid on and turn the steam release knob to the Sealing setting.
- To set the time for 12 minutes, press the Manual, Pressure Cook, or – buttons (or dial). If your chicken is frozen, use the 18-minute option. High Pressure. Larger pieces of chicken will need more cook time.
- Once the cooking cycle is finished, leave the pot alone for ten minutes, then manually release the remaining pressure. When the pin comes out, open the lid.
- Remove the chicken and set on a plate. Turn off the pot (Cancel).
- Add the frozen egg noodles to the pot. Make sure they are submerged in the broth.
- Once the steam release knob is in the Sealing position, place the pot’s lid on.
- Next, select Manual or Pressure Cook and give it a 6-minute timer.
- While noodles are cooking, shred the chicken using 2 forks. It should shred very easily. Sprinkle with the remaining ¼ tsp salt.
- Once the cooking cycle is finished, allow it to release the remaining pressure naturally for five minutes. Then, release the remaining pressure quickly and carefully. When the pin drops, open the lid.
- *To ensure that no sauce escapes the vent due to the high pressure, use a controlled quick release method where you release the steam in shorter bursts at first, then longer bursts. Then fully open the vent and let it go.
- Add the frozen mixed vegetables, if using, and stir.
- Add the shredded chicken back into the pot. Stir. Let sit covered for a few minutes. The frozen mixed vegetables will heat through if you add them. Stir and serve.
If You Dont Have the Frozen Noodles**
- Once the chicken is cooked, remove it and add the noodles while using the Sauté function. Return the shredded chicken and continue cooking as you would on a stovetop until they are done, adding a little more broth if necessary.
Recipe Notes
*The noodles will be al dente, with a dumpling-like consistency.
**For a thicker result, use 12 0z of regular dried egg noodles and reduce the broth to 3 cups. Use 4 cups for a soup like result).
Instant Pot Chicken Noodles
The family and I seem to gravitate toward the foods that are the most comforting. Though it began on the stove and later moved to the slow cooker, I have been making this Instant Pot Chicken and Noodles for a very long time. These days, I much prefer to make it in my Instant Pot!
I once made this dish for the entire family at a Christmas party. It was something different. The best part was not having to babysit it. All I had to do was shred the chicken when it was finished and return it to the pot with the noodles.
That allowed me more time to finish other party-related tasks. We ran out, so next time make sure to make a bigger batch because it was such a hit!
Making Instant Pot Chicken and Noodles is easy. To make a filling and tasty dinner, just follow these easy steps: 1) Add everything to the pot, excluding the noodles. 2) Pressure cook it. 3) Remove the chicken and add the noodles. 4) Pressure cook it. 5) Shred the chicken and add back in. 6) If desired, add frozen vegetables and allow them to reheat.
How to make this
Turn on the saute setting on the Instant Pot. Add the stick of butter and allow it to melt. Once done turn off the saute function.
Add the cream of chicken soup, chicken broth, onion powder, black pepper, poultry seasoning, and salt to the chicken breasts. Secure the Instant Pot’s lid in the sealed position. After 12 minutes of cooking under high pressure, let the pressure naturally drop for 10 minutes.
