Description
Comforting Chicken Noodles that you make in your Instant Pot Electric Pressure Cooker. Using frozen chicken breasts and frozen egg noodles, this is an easy meal ready in a little over an hour!
Ingredients
Scale
- 2 large chicken breasts, skinless/boneless
- 2 cans (10.75 oz each) cream of chicken soup
- 2 cans (14.5 oz each) chicken broth
- 1 stick unsalted butter
- 1 garlic clove, pressed
- 1/4 tsp poultry seasoning
- 3/4 tsp kosher salt
- 1/2 tsp black pepper
- 24 oz frozen egg noodles
- 2 cups frozen mixed vegetables
Instructions
- Sauté: Set Instant Pot to Sauté mode and add butter, broth, cream soup, 1/2 tsp salt, pepper, garlic, and poultry seasoning; stir until combined.
- Add Chicken: Add the chicken breasts to the pot.
- Pressure Cook Chicken: Cancel sauté mode, seal the lid, and pressure cook on high for 12 minutes (or 18 minutes if chicken is frozen).
- Release: Allow a 10-minute natural release, then manually release remaining pressure and open the lid.
- Prepare for Noodles: Remove chicken to a plate and turn off the pot.
- Add Noodles: Add frozen egg noodles to the pot, ensuring they are submerged in the broth.
- Pressure Cook Noodles: Seal the lid and pressure cook for 9 minutes.
- Shred Chicken: While noodles cook, shred the chicken using two forks and sprinkle with the remaining 1/4 tsp salt.
- Final Release: Allow a 5-minute natural release, then perform a controlled quick release and open the lid.
- Combine: Stir in frozen mixed vegetables and the shredded chicken.
- Finish: Let sit covered for a few minutes until heated through and serve.
Notes
The noodles will be al dente with a dumpling-like consistency. If using regular dried egg noodles, use 12 oz and reduce broth to 3 cups for a thicker result or 4 cups for a soup-like result.
- Prep Time: 5 minutes
- Cook Time: 18 minutes
- Category: Dinner
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 509 kcal
- Sugar: 5 g
- Sodium: 1850 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 110 mg