By The Homestyle Family Cookbook
Instant Pot Creamy Chicken Noodles
6 steps
Prep:10minCook:15min
Updated at: Wed, 16 Aug 2023 23:49:26 GMT
Nutrition balance score
Unbalanced
Glycemic Index
48
Low
Glycemic Load
13
Moderate
Nutrition per serving
Calories465.9 kcal (23%)
Total Fat25.8 g (37%)
Carbs27 g (10%)
Sugars2.5 g (3%)
Protein30.5 g (61%)
Sodium419.5 mg (21%)
Fiber1.7 g (6%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
700gboneless skinless chicken thighs
trimmed
450gpasta
cooked
1 x 8 ozcream cheese
package, softened
½ cupheavy cream
1 x 4 ozcan chopped green chilis
½ teaspoongarlic powder
¼ teaspooncumin
¼ teaspoonsalt
¼ teaspoonpepper
½ cuplow-sodium chicken stock
parsley
fresh, chopped, optional
red chili pepper flakes
optional
Instructions
Step 1
To make the Instant Pot chicken noodles: Turn your Instant Pot to the “saute” mode and melt butter. Once the butter is melted add in the chicken thighs and saute for about 5-6 minutes on all sides minutes. Add chicken stock, green chilis, garlic powder, cumin powder, salt, pepper, and cream cheese.
Step 2
Cover the Instant Pot and turn the valve to “sealing”. Set the manual/pressure cook button to 10 minutes. Once done, let the pressure release.
Step 3
While chicken is cooking in the Instant Pot, cook pasta to al dense, according to package directions. Drain and set aside.
Step 4
When time is up, carefully remove the lid of the Instant Pot. Shred chicken using two forks.Stir in heavy cream and adjust seasoning with salt and pepper to taste.
Step 5
Stir in the cooked pasta and reheat quickly in “saute” mode for one minute.
Step 6
Sprinkle with fresh chopped parsley and red chili pepper flakes and serve the Instant Pot chicken noodle. Enjoy!
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