Instant Pot Creamy Chicken and Noodles
Instant Pot Chicken and Noodles is the ultimate comfort food - ready in minutes. It combines the creamy filling of a pot pie with thick egg noodles and comes together so quickly to make a hearty, stick to your ribs kind of meal.
Servings: 6
Calories: 656kcal
Equipment
- measuring spoons
- measuring cups
Ingredients
- 1 tablespoon salted butter (unsalted butter or olive oil will also work.)
- 1 cup onions diced
- 1 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 ½ teaspoons kosher salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon ground turmeric
- 1 teaspoon chicken bouillon I use my homemade paleo chicken bouillon.
- 3 cups chicken stock, chicken broth, or bone broth plus more if needed to cover the pasta
- 6 ounces egg noodles (half of a 12 ounce bag)
- 2 cups mixed frozen vegetables I like to use peas and carrots.
- 1 - 1 ½ pounds chicken breast left whole
- 1 cup heavy cream
Optional Slurry for Thickening
- 1 tablespoon corn starch or arrowroot powder
- 1 tablespoon water
Optional Mix-Ins
- 1 cup cheddar cheese, shredded
Instructions
- Set the Instant Pot to Saute and let it heat up. When the Instant Pot is hot, add butter and let it melt.1 tablespoon salted butter
- Add onions to the melted butter and cook for 2 - 3 minutes, until onions are translucent.1 cup onions
- Add the spices. Add dried thyme, dried parsley, kosher salt, turmeric, chicken bouillon, garlic powder, onion powder, and black pepper, then stir.1 teaspoon black pepper, 1 teaspoon dried thyme, 1 teaspoon dried parsley, 1 ½ teaspoons kosher salt, 1 teaspoon onion powder, 1 teaspoon garlic powder, ½ teaspoon ground turmeric, 1 teaspoon chicken bouillon
- "Deglaze" the pot with the chicken broth, then add uncooked egg noodles.3 cups chicken stock, chicken broth, or bone broth, 6 ounces egg noodles
- Pour frozen vegetables over the top - stirring is optional. Make sure the noodles are submerged in the broth but the vegetables don't have to be.2 cups mixed frozen vegetables
- Lay the chicken over the noodles and sprinkle a little salt and pepper over it for extra seasoning. (I sometimes also like to add thin slices of butter on top of the chicken. As the Instant Pot heats up, the butter melts into the chicken.)1 - 1 ½ pounds chicken breast
- Close the lid of the Instant Pot and set the vent to Sealing.
- Press the Cancel button to cancel the Saute function, then set the Instant Pot to Manual Mode or Pressure Cook at High Pressure for 7 minutes.
- When the cooking cycle is complete, Naturally Release (NR) the pressure for 3 - 5 minutes by letting the Instant Pot sit and release pressure on its own. (Longer will result in softer noodles.)
- After 3 - 5 minutes of Natural Release, manually release the remaining pressure. Do this carefully using a controlled release. (See below for how to do that.)
- When all the pressure has been released, open the lid and remove the chicken. Place it off to the side and let it rest for a few minutes, then shred or dice it. Leave it off to the side (out of the broth) while you add the heavy cream.
- Add the heavy cream to the Instant Pot and stir. Let it sit for a few minutes, then add the chicken back.1 cup heavy cream
- After adding the chicken back to the Instant Pot, optionally add a slurry to thicken the soup. I like to use arrowroot dissolved in water, but you can also use cornstarch. (This is optional as the soup will thicken as it sits but it does help thicken it faster.)1 tablespoon corn starch, 1 tablespoon water
- Serve while hot - seasoning with extra salt and pepper as needed. Mix in cheddar cheese if desired. Refrigerate leftovers once cooled for up to a week. Reheat in the microwave or on the stove over low heat.1 cup cheddar cheese, shredded
Notes
Recipe Yield
This recipe makes about 4 - or 6 servings, depending on how hungry you are. 📋 Tips
This recipe makes about 4 - or 6 servings, depending on how hungry you are. 📋 Tips
- Let the chicken and noodles sit after cooking for a few minutes - it will thicken, and the noodles will absorb some of the cream to make a thick sauce - it's so good.
- I like to use the Aldi Brand (Reggano) Egg Noodles because they are a bit thicker than the No Yolks brand and don't get mushy when they are pressure cooked. You can also use the "dumpling" size noodles.
- After releasing the pressure, leave the Keep Warm option on - it will help the sauce thicken faster.
- Optionally, you can mix in some grated cheddar cheese to make the sauce really creamy and rich.
Nutrition
Serving: 1.5cup | Calories: 656kcal | Carbohydrates: 39g | Protein: 55g | Fat: 31g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 228mg | Sodium: 1161mg | Potassium: 1130mg | Fiber: 4g | Sugar: 4g | Vitamin A: 3999IU | Vitamin C: 11mg | Calcium: 214mg | Iron: 3mg
