Instant Pot Chicken and Noodles

why make this recipe

This recipe cooks fast in the Instant Pot. You get warm, comforting chicken and noodles with little work. It uses simple ingredients you likely have at home. If you like easy comfort food, this is a good choice.

introduction

This Instant Pot Chicken and Noodles recipe makes a hearty meal in one pot. It is simple and gentle in taste. You can change the vegetables or herbs to match your pantry. For another slow-cooked comfort meal, try a crockpot chicken and gravy recipe.

how to make Instant Pot Chicken and Noodles

You will cook the vegetables first, then add the chicken and broth. The Instant Pot builds flavor fast and keeps the chicken moist. After the first cook, you add the noodles and finish them quickly. If you like other Instant Pot pasta meals, see this easy Instant Pot rigatoni and meatballs for more ideas.

Ingredients :

• 1 lb boneless, skinless chicken breasts
• 8 oz egg noodles
• 4 cups chicken broth
• 1 cup carrots, sliced
• 1 cup celery, sliced
• 1 onion, diced
• 2 cloves garlic, minced
• Salt and pepper to taste
• 1 tsp dried thyme
• 1 tsp dried parsley

Directions :

1. Set the Instant Pot to ‘Sauté’ and add a splash of oil. Cook the onion, garlic, carrots, and celery until softened, about 3-4 minutes.
2. Add the chicken, broth, thyme, and parsley. Season with salt and pepper.
3. Close the lid and set the Instant Pot to ‘Manual’ for 10 minutes.
4. Once the cooking time is up, quickly release the steam. Open the lid and remove the chicken.
5. Add the egg noodles to the broth and set to ‘Manual’ for an additional 4 minutes.
6. While the noodles are cooking, shred the chicken with two forks.
7. Once the noodles are done, stir in the shredded chicken and mix well. Serve warm.
   
   

how to serve Instant Pot Chicken and Noodles

Serve hot in deep bowls. Add a little fresh parsley on top if you like. This dish goes well with a simple green salad or warm bread. Keep the portions warm and serve right away.

how to store Instant Pot Chicken and Noodles

Cool the leftovers to room temperature within two hours. Put them in an airtight container. Store in the fridge for up to 3 days. Reheat gently on the stove or in the microwave. Add a splash of broth when reheating to keep the noodles soft. You can freeze for up to 2 months, but the noodles may get softer after freezing.

tips to make Instant Pot Chicken and Noodles

• Cut the vegetables small so they cook fast and even.
• Do not overfill the Instant Pot. Keep the fill line in mind.
• Use fresh chicken broth for better taste, but water with bouillon also works.
• If you want a creamier soup, stir in a little milk or cream after cooking.
• For more one-pan dinner ideas, try a simple one-pan chicken and potatoes recipe.

variation (if any)

• Use rotisserie chicken to skip the first cooking step. Add it with the noodles and heat for 4 minutes.
• Swap egg noodles for wide pasta or ditalini; adjust cook time by 1-2 minutes if needed.
• Add frozen peas or corn at the end for extra color and flavor.
• Use leftover cooked chicken and just heat with the broth and noodles.

FAQs

Q: Can I use chicken thighs instead of breasts?
A: Yes. Use boneless, skinless thighs. They may be more tender. Cook time stays the same.

Q: Can I cook the noodles with the chicken in the first cook?
A: No. The noodles will overcook and get mushy. Add them after you remove the chicken.

Q: How do I make the broth richer?
A: Use low-sodium chicken broth and add a pinch of salt to taste. You can also stir in a bit of butter or cream after cooking.

Q: Is quick release safe for this recipe?
A: Yes. The recipe calls for quick release after the first 10 minutes so the chicken stops cooking.

Q: Can I double the recipe?
A: You can, but do not fill the Instant Pot past the max fill line. You may need to cook in batches.

Conclusion

This Instant Pot Chicken and Noodles recipe is quick, warm, and easy. For a similar step-by-step guide with tips and photos, see Instant Pot Chicken and Noodles – Simply Happy Foodie.

Instant Pot Chicken and Noodles

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• Author: kaoucheegmail-com
• Total Time: 24 minutes
• Yield: 4 servings 1x
• Diet: Gluten-Free option available

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Description

A quick and comforting one-pot meal of chicken and egg noodles cooked in the Instant Pot.

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Ingredients

Scale 1x2x3x

• 1 lb boneless, skinless chicken breasts
• 8 oz egg noodles
• 4 cups chicken broth
• 1 cup carrots, sliced
• 1 cup celery, sliced
• 1 onion, diced
• 2 cloves garlic, minced
• Salt and pepper to taste
• 1 tsp dried thyme
• 1 tsp dried parsley

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Instructions

1. Set the Instant Pot to ‘Sauté’ and add a splash of oil. Cook the onion, garlic, carrots, and celery until softened, about 3-4 minutes.
2. Add the chicken, broth, thyme, and parsley. Season with salt and pepper.
3. Close the lid and set the Instant Pot to ‘Manual’ for 10 minutes.
4. Once the cooking time is up, quickly release the steam. Open the lid and remove the chicken.
5. Add the egg noodles to the broth and set to ‘Manual’ for an additional 4 minutes.
6. While the noodles are cooking, shred the chicken with two forks.
7. Once the noodles are done, stir in the shredded chicken and mix well. Serve warm.

Notes

Cut vegetables small for even cooking. For creamier soup, stir in milk or cream after cooking.

• Prep Time: 10 minutes
• Cook Time: 14 minutes
• Category: Main Course
• Method: Pressure Cooking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 5g
• Sodium: 600mg
• Fat: 10g
• Saturated Fat: 2g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 30g
• Cholesterol: 70mg

Keywords: Instant Pot, chicken, noodles, comfort food, one-pot meal, easy recipe