Description
This Instant Pot Chicken and Noodles recipe is an easy and comforting dinner made healthier with no cream soup! It’s made with real ingredients, requires very little prep, and makes the perfect weeknight dinner.
Ingredients
Scale
- 3 boneless skinless chicken breasts (about 1½ lbs)
- 2 ½ cups low sodium chicken broth
- 1 teaspoon Italian seasoning
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- 4 cups extra broad egg noodles (180g)
- ¾ cup cream
- 2 tablespoons corn starch
Instructions
- Prepare: Cut chicken breasts into small pieces.
- Sauté: Heat oil in Instant Pot over sauté and add the chicken, cooking and stirring until just cooked on the outside (2-3 minutes).
- Season: Stir in Italian seasoning, salt, and pepper.
- Deglaze: Add broth and scrape any remaining bits of chicken off the bottom of the Instant Pot.
- Add Pasta: Add egg noodles but do not stir. Simply press down into the liquid gently.
- Pressure Cook: Put the lid on, turn the valve to sealing, and select Manual or Pressure cook on high pressure for 2 minutes.
- Release: Let the pressure release naturally for 5 minutes, then open the valve to release the remaining pressure.
- Thicken: Whisk together the cream and corn starch, add it to the pasta and cook on sauté for 2-3 minutes until bubbly and thickened.
Notes
Use dry egg noodles to prevent overcooking. Ensure the pot is scraped well after browning the chicken to avoid a burn notice. Avoid over-stirring once the pasta is cooked to keep it from becoming mushy.
- Prep Time: 5 minutes
- Cook Time: 6 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 609 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 94 mg