Instant Pot Chicken and Noodles Recipe
This Instant Chicken and Noodles s the perfect Instant Pot recipe that is an easy and the whole family will enjoy eating around the dinner table together.
Servings: 6
Calories: 881kcal
Equipment
Ingredients
- 1½ pounds boneless, skinless chicken thighs
- 3 cans cream of chicken soup (10.5 oz cans)
- 3 cups chicken broth
- 1 packet dry ranch dressing mix
- 5 Tablespoons butter cubed
- salt and pepper, to taste
- 24 ounces egg noodles
- ½ cup heavy cream
- ½ cup fresh chopped parsley
Instructions
- Load the Instant Pot. Arrange the chicken in the bottom of the Instant Pot and pour the soup and chicken broth over it. Sprinkle with Ranch mix and scatter the cubed butter over the top.
- Cook. Seal the Instant Pot and cook on high for 10 minutes. Allow the pressure to naturally release.
- Shred. Transfer the chicken to a cutting board and shred. Set the chicken aside.
- Season. Before adding the noodles, taste the sauce and season with salt and pepper to taste (if needed).
- Cook the noodles. Stir the noodles into the sauce, seal the Instant Pot, and cook on high pressure for 5 minutes. Allow the pressure to naturally release for 5 minutes before releasing the remaining pressure manually.
- Put it all together. Open the Instant Pot and stir in the heavy cream followed by the chicken and fresh parsley.
Notes
Pick your favorite noodles or use one you have on hand. But there are a few suggestions for noodles to use for this hearty meal made by pressure cooking:
- Thick egg noodles
- Fettuccini noodles
- Spaghetti
Nutrition
Calories: 881kcal | Carbohydrates: 96g | Protein: 43g | Fat: 35g | Saturated Fat: 16g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.5g | Cholesterol: 265mg | Sodium: 2064mg | Potassium: 700mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1382IU | Vitamin C: 7mg | Calcium: 99mg | Iron: 5mg