Chicken and Noodles

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InstaPot Recipe (Six Quart)
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2Large boneless/skinless chicken breasts
2CansCream of Chicken Soup
4 CChicken Broth (or 2 cans)
1Garlic Clove (or 1/2 tsp minced)
1/4 tspPoultry seasoning
3/4tspKosher salt
1/2tspBlack pepper
1bag24 oz Reames frozen noodles
This is really easy with the frozen noodles

Add the broth, cream soup, 1/2 tsp of the salt, pepper, garlic, and poultry seasoning. Stir until combined.

Add the chicken breasts.

Pressure Cook for 10 minutes (15 if chicken is frozen).

Let pot sit 10 minute Natural Release, then vent.

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.

Pressure cook for 6 minutes.

While noodles are cooking, shred the chicken using 2 forks. It should shred very easily. Sprinkle with the remaining 1/4 tsp salt.

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.

Add the shredded chicken back into the pot. Stir. Let sit covered for a few minutes. Stir and serve.

Source: Christine Waltrip
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