Instant Pot Chicken and Noodles

“This Instant Pot Chicken and Noodles recipe is a quick and easy comfort food that combines tender chicken, creamy sauce, and hearty egg noodles. With simple ingredients like chicken broth, cream of chicken soup, and frozen egg noodles, this recipe comes together in under 30 minutes, perfect for busy weeknights. Using the Instant Pot’s Poultry and Soup settings, you get perfectly cooked, shredded chicken in a rich, savory sauce with minimal effort. Customize this dish with vegetables or substitute the cream soup for variety. This creamy chicken and noodles dish is a family favorite, freezer-friendly, and ideal for meal prep.”

Ingredients

• 2 cans (14.5 oz each) chicken broth
• 2 cans (10.5 oz each) cream of chicken soup
• 1 stick (½ cup) unsalted butter
• 1 lb chicken breasts (fresh or frozen)
• 1 package frozen egg noodles (24 oz, such as Reames)

---

Instructions

1. Layer Ingredients in the Instant Pot:
   • Place the chicken breasts at the bottom of the Instant Pot.
   • Pour in the chicken broth over the chicken.
   • Add the butter and cream of chicken soup on top. Do not stir.
2. Cook the Chicken:
   • Secure the lid and set the Instant Pot to the Poultry setting for 15 minutes.
   • Once cooking is complete, allow the pressure to release naturally.
3. Shred the Chicken:
   • Carefully open the lid, remove the chicken breasts, and shred them using two forks.
   • Return the shredded chicken to the pot.
4. Add the Noodles:
   • Stir in the frozen egg noodles.
   • Replace the lid and set the Instant Pot to the Soup setting for 5 minutes.
5. Final Steps:
   • Once done, carefully quick-release the pressure, slowly at first to avoid any spray.
   • Stir well and serve hot. Enjoy your creamy, comforting chicken and noodles!

---

Tips

• Shred Easily: Use a hand mixer or stand mixer to quickly shred the chicken.
• Avoid Sticking: Do not stir the butter and soup mixture before cooking to prevent the ingredients from sticking.
• Release Pressure Slowly: When quick-releasing, open the vent slowly to avoid any splatter.

Variations and Substitutions

• Chicken Alternatives: Use boneless, skinless thighs for a richer flavor.
• Cream Soup Options: Try substituting one can of cream of chicken with cream of mushroom or celery for added flavor.
• Add Vegetables: Stir in frozen peas, carrots, or corn after adding the noodles for extra nutrients.

FAQs

• Can I use fresh egg noodles? Yes, but adjust the cooking time on the Soup setting to just 2-3 minutes.
• What if I only have dried noodles? You can use dried egg noodles, but reduce the broth slightly and extend the cooking time for noodles by a few minutes.
• Is this dish freezer-friendly? Yes, let it cool completely and store in an airtight container in the freezer for up to 3 months.

Serving Suggestions

• Serve this dish with a side of crusty bread or garlic toast to soak up the creamy sauce.
• Pair with a simple green salad for a balanced meal.

Why You’ll Love This Recipe

Instant Pot Chicken and Noodles is a one-pot comfort meal that’s quick, easy, and delicious. The creamy sauce, tender chicken, and hearty egg noodles make it a family favorite that tastes like it’s been simmering all day. Perfect for busy nights, this recipe is versatile, freezer-friendly, and packed with comforting flavors everyone will love!