Instant Pot Chicken & Noodles

Name: Instant Pot Chicken & Noodles
Prep time: 5 min
Cook time: 58 min
Total time: 1 h 3 min
Ingredients: 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); 1 Stick of Butter, unsalted; 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.; 1-2 cups Frozen Mixed Vegetables (optional)

17 steps

Prep:5minCook:58min

Comforting Chicken Noodles that you make in your Instant Pot Electric Pressure Cooker. The whole family will love this dish! Using frozen chicken breasts and frozen egg noodles, this is an easy meal ready in a little over an hour!

Updated at: Thu, 17 Aug 2023 01:01:24 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories1198.4 kcal (60%)

Total Fat49.8 g (71%)

Carbs133.5 g (51%)

Sugars4.9 g (5%)

Protein52.5 g (105%)

Sodium2250.5 mg (113%)

Fiber5.7 g (20%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2Chicken Breasts

large, skinless/boneless, fresh or frozen

2 x 10.75 ozcans cream of chicken soup

2 x 14.5 ozChicken Broth

1 StickButter

¼ tspPoultry Seasoning

¾ tspKosher Salt

divided /2

½ tspblack pepper

2 x 12 ozFrozen Egg Noodles

Pack

1 cupsfrozen mixed vegetables

optional

Instructions

Step 1

Set your Instant Pot to Sauté mode (just to get things warming up and start melting the butter, not to actually saute anything).

Step 2

Add the butter, broth, cream soup, ½ tsp of the salt, pepper, garlic, and poultry seasoning. Stir until combined.

Step 3

Add the chicken breasts.

Step 4

Cancel sauté mode.

Step 5

Put the lid on your pot, set the steam release knob to the Sealing position.

Step 6

Press the Manual, or Pressure Cook button (or dial), and the + or - button to set time for 12 mins (If your chicken is frozen, do 18 minutes). High Pressure. Larger pieces of chicken will need more cook time.

Step 7

After cooking cycle ends, let the pot sit undisturbed and do a 10 minute Natural Release, then manually release the remaining pressure, and when the pin drops, open the lid.

Step 8

Remove the chicken and set on a plate. Turn off the pot (Cancel).

Step 9

Add the frozen egg noodles to the pot. Make sure they are submerged in the broth.

Step 10

Put the lid on the pot and set the steam release knob to the Sealing position.

Step 11

Then press the Manual or Pressure Cook button and set for 6 minutes.

Step 12

While noodles are cooking, shred the chicken using 2 forks. It should shred very easily. Sprinkle with the remaining ¼ tsp salt.

Step 13

When cooking cycle ends, let it do a 5 minute Natural Release, then do a Controlled Quick Release* of the remaining pressure, and when the pin drops, open the lid.*A controlled quick release means you release the steam in short bursts, then longer bursts, until you can be sure none of the sauce spews out of the vent with the steam from the intense pressure. Then fully open the vent and let it go.

Step 14

Add the frozen mixed vegetables, if using, and stir.

Step 15

Add the shredded chicken back into the pot. Stir. Let sit covered for a few minutes. If you added the frozen mixed vegetables, they will heat through. Stir and serve.

Step 16

If You Don't Have the Frozen Noodles**

Step 17

After removing the cooked chicken, turn on the Sauté function and add the noodles. Cook as you would on a stove top until they are done (add a little more broth if needed), then add the shredded chicken back in.