Description
This Instant Pot Chicken and Noodles recipe is comfort food made quick and easy. Juicy chicken, buttery noodles, and a savory gravy are cooked together for the perfect cozy dinner.
Ingredients
Scale
- 1 1/2– 2 pounds boneless, skinless chicken breasts
- 2 cans (10.5 oz each) cream of chicken soup
- 1–2 tsp dried parsley
- 1/2 tsp seasoned salt
- 1/4 tsp poultry seasoning
- 1/4 tsp garlic powder
- 1/2 stick unsalted butter, sliced
- 3 1/2 cups chicken broth
- 8 oz uncooked egg noodles
Instructions
- Step: Place chicken breasts in the bottom of the Instant Pot, then top with the soups (no water added) and sprinkle with the spices. Add butter slices to the top, and pour in the chicken broth.
- Step: Place the lid on the pot and flip the valve to “sealing.” Cook over manual high pressure for 10 minutes.
- Step: Allow the pressure to release naturally for 5 minutes and then quick release the remaining pressure. Remove the chicken to a bowl and shred into large chunks with two forks.
- Step: Turn the pot to “saute” and bring to a boil. Add the noodles and cook for 5-10 minutes, until tender. Return the chicken to the pot and cook, stirring frequently for 2-3 more minutes.
Notes
For a cleaner option, use organic cream of chicken soup. Allow the pressure to release naturally for at least 5 minutes before performing a quick release to prevent liquid from escaping. You can add a small bag of frozen vegetables when adding the noodles. Store leftovers in an airtight container in the fridge for up to three days.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 357 kcal
- Sugar: 4 g
- Sodium: 1206 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 117 mg
Keywords: Instant Pot, chicken and noodles, comfort food, easy dinner, one pot meal