Description
A quick and comforting one-pot meal of chicken and egg noodles cooked in the Instant Pot.
Ingredients
Scale
- 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
Instructions
- 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.
- Add the chicken, broth, thyme, and parsley. Season with salt and pepper.
- Close the lid and set the Instant Pot to ‘Manual’ for 10 minutes.
- Once the cooking time is up, quickly release the steam. Open the lid and remove the chicken.
- Add the egg noodles to the broth and set to ‘Manual’ for an additional 4 minutes.
- While the noodles are cooking, shred the chicken with two forks.
- 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