Creamy Chicken and Noodles
Servings Prep Time
6 – 8servings 0minutes
Cook Time
45minutes
Servings Prep Time
6 – 8servings 0minutes
Cook Time
45minutes
Ingredients
  • 4cups low-sodium chicken brothwarmed
  • 1lb boneless skinless chicken thighs
  • 4tbsp butter
  • 2 10.5oz cream of chicken soup2 cans10.5 oz
  • 24oz frozen egg noodles
  • 2tbsp chopped italian parsley and fresh cracked pepper for garnishoptional
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 or PRESSURE COOK 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 or PRESSURE COOK 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).
Recipe Notes

*The MANUAL and PRESSURE COOK buttons are interchangeable.