How To Make Instant Pot Chicken And Noodles
Amp up your recipes and enjoy a tasty bite in this instant pot chicken and noodles, made with egg noodles & cream, for a tummy-filling dish.
Ingredients
- 3 chicken breasts, boneless, skinless
- 2½ cups chicken broth, low sodium
- 1 tsp Italian seasoning
- ¾ tsp salt
- ⅛ tsp black pepper
- 4 cups egg noodles, extra broad
- ¾ cup cream, any will do, the richer the cream, the richer the sauce
- 2 tbsp corn starch
Instructions
- Cut chicken breasts into small pieces.
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Heat oil in Instant Pot over Saute and add the chicken, cooking and stirring for 2 to 3 minutes until just cooked on the outside.
- Add broth and scrape any remaining bits of chicken off the bottom of the Instant Pot.
- Stir in Italian seasoning, salt, and pepper.
- Add egg noodles but do not stir. Simply press down into the liquid gently, but don't worry if they're not completely covered.
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Put the lid on, turn the valve to sealing, and select Manual or Pressure Cook on High Pressure, for a cook time of 2 minutes. It will take about 10 minutes to build pressure and begin counting down.
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Once the cooking time is up, let the pressure release naturally for up to 5 minutes, and then open the valve to release the remaining pressure. Letting the pressure release naturally completely will result in overcooked pasta.
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Whisk together the cream and corn starch. Add it to the pasta and cook on Saute for 2 to 3 minutes until bubbly and thickened. Serve.
Nutrition
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