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INSTANT POT CHICKEN AND NOODLES RECIPE

Instant Pot chicken and noodles recipe are a go-to for the times you need something quick but filling. The cream of chicken soup gives it a delicious smooth consistency which pairs well with the noodles and well-cooked chicken.

INSTANT POT CHICKEN AND NOODLES RECIPE

INSTANT POT CHICKEN AND NOODLES RECIPE

It’s one of those meals that bring you comfort without taking more than 30 minutes to make.

This goes for everyone, even the pickiest of eaters, so you know your kids will absolutely love it.

The fresh frozen pasta is what makes this dish special. It brings an added layer of texture over the dry pasta.

This recipe only requires 5 classic ingredients you can find in your pantry, all you have to do is try it and thank me later.

INSTANT POT CHICKEN AND NOODLES RECIPE

CHICKEN AND NOODLE INGREDIENTS

  • Skinless and boneless chicken breasts: You will be shredding it after it’s cooked, so I don’t recommend using them with the bone still in.
  • Chicken broth: 2 cans of chicken broth are the perfect amount for this. You’re able to use chicken stock instead, however, broth tends to contain more flavor to compensate for the missing bone flavor in the breasts.
  • Cream of chicken soup: This is the main ingredient for these noodles, therefore it’s best if you use a decent quality of soup.
  • Butter: Use a stick of butter to prevent the noodles from ticking together once they’re cooked. In case you’re watching the amount of fat in your meals, you have the option to leave it out if you’re going to enjoy this dish right after it’s done cooking.
  • Frozen egg noodles: Fresh noodles are key for making this recipe. Dry egg noodles don’t cook all the way through, so use the frozen or refrigerated fresh ones.

HOW TO MAKE CHICKEN AND NOODLES RECIPE?

    1. You’re going to build these following layers:

  • First: Place the chicken in the bottom of your instant pot.
  • Second: Pour in the chicken broth.

HOW TO MAKE CHICKEN AND NOODLES RECIPE?

    2. Then, throw in the butter and cream of chicken soup. Don’t mix.

    3. Cover and turn on the poultry setting for 15 minutes.

    4. Allow the pressure to release on its own, remove the chicken and pull it apart.

    5. Transfer the chicken back into the pot and top with your frozen noodles. Combine and put the cover on, then turn on the soup setting for 5 minutes.

    6. Slowly allow the pressure to release to prevent spraying.

WHAT TO SERVE WITH CHICKEN AND NOODLES?

When it comes to the sides, a creamy Caesar salad is perfect, steamed veggies with a little butter are also great, or Amish Macaroni salad, olive pasta salad and any style of tossed salad.

It really is a very hearty dish that only needs a bit of green to be a complete meal.

FREEZE CHICKEN AND NOODLES RECIPE

If you choose to add butter to your recipe, it can be stored in an airtight container or freezer bags for 3 months.

In case you didn’t use butter, it’s best that you don’t freeze it given that the sauce is a little on the thicker side and it will cause the noodles to stick and not reheat well.

FREEZE CHICKEN AND NOODLES RECIPE

RECIPE TIPS:

    1. Enjoy this dish while it is still warm. Once cooled down, the sauce will get thicker.

    2. Top with cracked pepper and minced parsley when plating for extra taste. It also gives it a good garnish and a pop of color.

    3. The making of this recipe only takes a few minutes, so lay everything out on the table before starting the process of cooking.

    4. You are free to incorporate any sliced vegetables you like such as cubed onion and red bell pepper. Another good addition is bacon crumbs. Get as creative as you’d like!

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INSTANT POT CHICKEN AND NOODLES

INSTANT POT CHICKEN AND NOODLES

Yield: 6
Prep Time: 5 minutes
Cook Time: 15 minutes
NPR: 35 minutes
Total Time: 55 minutes

This Instant Pot chicken and noodles recipe with cream of chicken soup is what you need in this cold weather. Creamy sauce, delicate texture from the noodles, perfectly cooked chicken, and delicious flavor. That's what you should expect from this banger!

Ingredients

  • 2 cans of chicken broth
  • 2 cans of cream of chicken soup
  • 1 stick of butter
  • 1 pound of chicken breasts
  • 24-ounce package of frozen egg noodles

Instructions

  1. This is made in layers as such:
    - First: Place the chicken in the bottom of your instant pot.
    - Second: Pour the chicken broth on top.
  2. Add in the cream of chicken soup and the butter without mixing.
  3. Cover and turn on the poultry setting for 15 minutes.
  4. Allow the pressure to release and remove the chicken to pull it apart.
  5. Once the chicken is shredded, return it to the pot and top with the frozen noodles. Give it a mix and put the cover on, then turn on the soup setting for 5 minutes.
  6. Do a quick-release for the pressure to keep from spraying.

Notes

1. Enjoy this dish while it is still warm. Once cooled down, the sauce will get thicker.
2. Top with cracked pepper and minced parsley when plating for extra taste. It also gives it a good garnish and a pop of color.
3. The making of this recipe only takes a few minutes, so lay everything out on the table before starting the process of cooking.
4. You are free to incorporate any sliced vegetables you like such as cubed onion and red bell pepper. Another good addition is bacon crumbs. Get as creative as you’d like!

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 393Total Fat: 26gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 147mgCarbohydrates: 36gFiber: 1gSugar: 1gProtein: 32g

Sos Recipes is not staffed by nutritionists or dietitians, and any provided nutritional information is an approximation. If calorie count and nutritional value are crucial to you, we suggest inputting the ingredients into your preferred online nutritional calculator. The actual calorie and nutritional content may differ based on the brands used.

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