🥣 Instant Pot Chicken & Noodles Recipe

A cozy, comforting dish made easy in the Instant Pot! Creamy egg noodles and tender shredded chicken come together in a one-pot meal your whole family will love.

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🕒 Time:

• Prep Time: 10 minutes
• Cook Time: 20 minutes (plus pressure build/release time)
• Total Time: ~40 minutes

🍽️ Servings:

• Serves 6

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📋 Ingredients:

• 1 lb boneless, skinless chicken breasts or thighs
• 4 cups chicken broth (low sodium)
• 1 can (10.5 oz) cream of chicken soup
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon black pepper
• 2 cups frozen mixed vegetables (optional)
• 12 oz egg noodles (wide or homestyle)
• 2 tablespoons butter
• Salt to taste
• Fresh parsley for garnish (optional)

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👩‍🍳 Directions:

1. Add to Pot: Place chicken breasts or thighs in the Instant Pot. Add broth, cream of chicken soup, garlic powder, onion powder, black pepper, and butter.
2. Pressure Cook: Close the lid, seal the valve, and pressure cook on High Pressure for 12 minutes.
3. Quick Release: Do a quick release of pressure. Carefully remove the chicken, shred it, and set it aside.
4. Add Noodles: Add egg noodles and optional mixed vegetables into the broth. Stir gently.
5. Cook Noodles: Use the Sauté function and cook the noodles, uncovered, stirring occasionally, for about 6–8 minutes until tender.
6. Combine: Return shredded chicken to the pot. Stir everything together. Add salt if needed.
7. Serve: Garnish with parsley and serve warm!

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💡 Tips & Notes:

• Creamier Version: Add a splash of heavy cream or a dollop of sour cream before serving.
• Thicker Broth: Let it sit for a few minutes after cooking for a thicker consistency.
• Make it Veggie-Packed: Add carrots, peas, corn, or green beans to the mix.
• Storage: Store leftovers in the fridge for up to 4 days. Reheat with a splash of broth or water.

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