Instant Pot Chicken & Noodles
A dish of chicken and egg noodles cooked in the Instant Pot.
Servings: 5
Calories: 337kcal
Equipment
Ingredients
- 1 lb boneless skinless chicken breasts
- 4 cups chicken broth
- 1 can 10.5 oz cream of chicken soup
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried parsley
- Salt and pepper to taste
- 8 oz wide egg noodles
- 1 cup frozen peas and carrots optional
- 1 tablespoon butter
Instructions
- Once the cooking time is up, allow for a natural pressure release for 5 minutes, then do a quick release.
- Remove the chicken, shred it with two forks, and return it to the pot.
- Turn the Instant Pot to sauté mode and add the egg noodles and butter.
- Stir and cook until the noodles are tender, about 5-7 minutes. Add frozen peas and carrots in the last few minutes of cooking.
- Stir everything together and adjust the seasoning if needed.
Nutrition
Calories: 337kcal | Carbohydrates: 39g | Protein: 28g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 106mg | Sodium: 848mg | Potassium: 570mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1978IU | Vitamin C: 5mg | Calcium: 40mg | Iron: 2mg