Instant Pot Creamy Chicken and Noodles

My aunt was the best cook in the family, and she had a version of chicken and noodles that I could never hope to duplicate…until now! This amazing recipe is chock full of incredibly flavorful chicken and tender noodles covered in the most amazing creamy sauce. The Instant Pot (get yours here: https://amzn.to/2QlkaDf) makes it possible!

This rich dish is a snap to make. Pour in everything but the noodles, close the pot and go. When chicken is finished cooking, toss in the egg noodles and cook for 5 minutes more. The dish basically cooks itself while you’re off doing other things. Delicious AND convenient!

The secret is using homestyle frozen egg noodles. They cook up to an almost dumpling-like texture rather than a traditional, stiffer dried egg noodle. You can also use homemade egg noodles, which are simple to make from just eggs, flour, milk and salt.

Pro Tip: Be sure to release the pressure carefully. If you start to get a sputter, just turn the pressure knob back to sealing and wait about a minute, then try again. This technique is called a “controlled release” and is common when using starchy ingredients.

The dish basically cooks itself while you’re off doing other things. Delicious AND convenient!


Ingredients:

  • 4 cups low sodium chicken broth, warmed
  • 1 lb boneless, skinless chicken thighs
  • 4 tbsp butter
  • 2 10.5 oz cans cream of chicken soup
  • 24 oz frozen egg noodles (we like Reames brand)
  • 2 tbsp chopped Italian parsley and fresh cracked pepper for garnish (optional)

Instructions:

  1. Add warmed broth, chicken, butter and soup to the Instant Pot, in that order. Do not stir.
  2. Secure the lid, making sure the vent is closed.
  3. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 10 minutes.
  4. When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  5. Carefully remove the chicken from the pot to a cutting board and shred.
  6. Meanwhile, rinse the inside of the lid with cold water. Add the noodles to the pot and stir to mix, then secure the lid, making sure the vent is closed.
  7. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 5 minutes.
  8. When the time is up, let the pressure naturally release for 5 minutes, then perform a controlled release of the remaining pressure, watching out for any starchy spray.
  9. Return the chicken to the pot and stir to combine. Serve hot topped with chopped italian parsley and fresh cracked pepper (optional).

*The MANUAL and PRESSURE COOK buttons are interchangeable.