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.
Provided by Kari
Categories Dinner Lunch Main Course
Time 21m
Number Of Ingredients 18
Steps:
- Set the Instant Pot to Saute and let it heat up. When the Instant Pot is hot (it won't take very long to heat up) add butter (1 tbsp) and let it melt.
- Add onions to the melted butter and cook for 2 - 3 minutes, until onions are translucent.
- Add the spices. Add dried thyme (1 tsp), dried parsley (1 tsp), kosher salt (1 ½ tsp), turmeric (½ tsp), chicken bouillon (1 tsp), garlic powder (1 tsp), onion powder (1 tsp), and black pepper (1 tsp), then stir.
- "Deglaze" the pot with the chicken broth, then add uncooked 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.
- 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.)
- 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.
- 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 corn starch. (This is optional as the soup will thicken as it sits but it does help thicken it faster.)
- Serve while hot - seasoning with extra salt and pepper as needed. Refrigerate leftovers once cooled for up to a week. Reheat in the microwave or on the stove over low heat.
Nutrition Facts : ServingSize 1.5 cup, Calories 656 kcal, Carbohydrate 39 g, Protein 55 g, Fat 31 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 228 mg, Sodium 1161 mg, Fiber 4 g, Sugar 4 g
GRANDMA'S CREAMY CHICKEN IN THE INSTANT POT®
My grandma's recipe made for the Instant Pot®! Serve over rice, potatoes, or pasta.
Provided by saraeudy
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h
Yield 8
Number Of Ingredients 12
Steps:
- Place onions into the bottom of a multi-functional pressure cooker (such as Instant Pot®). Pour melted butter and broth on top.
- Mix garlic, poultry seasoning, salt, pepper, paprika, and smoked paprika together in a small bowl. Stir into onions. Place chicken on top of the onions.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 9 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
- Transfer chicken and onions to a plate. Select Saute function to bring juices to a simmer, about 5 minutes.
- Sift flour into the pot and stir until no lumps remain and sauce has thickened a bit, about 5 minutes. Add sour cream by the spoonful, stirring to incorporate. Cancel Saute function. Return chicken and onions to the pot. Select Warm function to heat through, about 5 minutes. Serve.
Nutrition Facts : Calories 394.1 calories, Carbohydrate 14.4 g, Cholesterol 100.4 mg, Fat 30.9 g, Fiber 1.7 g, Protein 16 g, SaturatedFat 18.8 g, Sodium 486.1 mg, Sugar 3.8 g
INSTANT POT® CREAMY CHICKEN NOODLE SOUP
Shredded chicken breast, egg noodles, red Idaho® Potatoes, carrots, and celery combined with delicious herbs and spices in a creamy flavorful chicken broth. The classic comfort food that is kid friendly!
Provided by Idaho® Potatoes
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken Noodle Soup Recipes
Time 1h10m
Yield 6
Number Of Ingredients 17
Steps:
- Turn Instant Pot® to the "Saute" setting. Add butter and once melted, add garlic and white onions. Cook, stirring occasionally, until fragrant. Avoid browning and burning garlic and onions. Add chicken broth. Stir and scrape the bottom of the Instant Pot® to remove anything stuck to it. Add carrots, celery, red Idaho® Potatoes, chicken breast, dried thyme, dried sage, dried marjoram, and 1 1/2 teaspoon salt. Stir and cover with the lid.
- Set Instant Pot® to the "Pressure Cook" setting. Cook on high for 15 minutes. Move the valve to the sealing position. When done cooking, release the pressure manually.
- Open the lid, and transfer chicken breast to a plate. Discard skin and bones, and shred chicken.
- In a small bowl, whisk together milk and all-purpose flour. Set Instant Pot® to the "Saute" setting. Bring to a boil. Add egg noodles and cook accordingly to package instructions. Add the milk and flour mixture. Once egg noodles are cooked and soup is thickened, add the shredded chicken back to the pot. Stir. Taste the soup and add more salt to open up flavors if needed.
- Turn off the Instant Pot®. Serve soup and garnish with black pepper and parsley.
Nutrition Facts : Calories 416.2 calories, Carbohydrate 35.2 g, Cholesterol 122.2 mg, Fat 12.5 g, Fiber 2.4 g, Protein 38.1 g, SaturatedFat 4.2 g, Sodium 1875.1 mg, Sugar 5 g
INSTANT POT® CREAMY CHICKEN AND VEGETABLE PASTA
Why dirty up more than one pot for pasta? Use your Instant Pot® and make this tasty chicken and vegetable spaghetti, all in one pot.
Provided by Bibi
Time 55m
Yield 8
Number Of Ingredients 13
Steps:
- Turn on an 8-quart multi-functional pressure cooker (such as Instant Pot®), add oil, and select Saute function. Add onions and mushrooms to the hot oil; season with salt and pepper. Cook and stir until onions are turning clear and mushrooms begin to soften, 3 to 5 minutes. Add garlic; cook and stir until fragrant, 1 to 2 minutes. Transfer vegetables to a bowl and reserve.
- Pour chicken broth into the pot and add Italian seasoning. Break spaghetti noodles in half and add to the pot in 2 layers, with the second layer in a crisscross direction to the first layer.
- Season chicken tenderloins with salt and pepper. Lay on top of the spaghetti. Spoon cooked vegetables over top. Cancel Saute function.
- Close and lock the lid and seal the vent. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, for 6 minutes, then use the quick-release method to release any remaining pressure. Unlock and remove the lid.
- Add cream cheese, spinach, and nutmeg; stir to distribute ingredients.
- Replace the lid and allow the residual heat of the pot to melt the cheese and lightly steam the spinach, about 10 minutes. Give the spaghetti and sauce a final stir, then serve with Parmesan cheese.
Nutrition Facts : Calories 535.5 calories, Carbohydrate 48.4 g, Cholesterol 109.5 mg, Fat 21.6 g, Fiber 2.9 g, Protein 35.7 g, SaturatedFat 8.9 g, Sodium 997.3 mg, Sugar 5.4 g
INSTANT POT CREAMY CHICKEN AND NOODLES (WITH VEGETABLES)
This Creamy Chicken and Noodles with Vegetables is one of our favorite casserole dishes made to work in your pressure cooker!
Provided by Camille Beckstrand
Categories Main Course
Time 30m
Number Of Ingredients 14
Steps:
- Press SAUTE on your Instant Pot and let it heat up. Add in the olive oil, chicken and onion.
- Sauté chicken and onion in the Instant Pot for 2-3 minutes or until the outside of the chicken is seared.
- Add in parsley, garlic powder, onion powder, salt and pepper. Mix well so that all chicken is coated in seasonings.
- Add in egg noodles, chicken broth, water and frozen vegetables. Don't stir together - just keep everything layered and try to have as much of the noodles covered by the liquid as possible (it's okay if they are not completely covered).
- Press MANUAL button and set timer for 5 minutes.
- Do a quick release of the pressure. Remove the lid once the pressure is gone and stir in evaporated milk.
- Press SAUTE button again.
- Cook for another 2-3 minutes or until sauce thickens. Add in shredded cheese and mix until melted and sauce is smooth. Serve topped with fresh parsley, if desired
Nutrition Facts : Calories 538 kcal, Carbohydrate 61 g, Protein 27 g, Fat 21 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 117 mg, Sodium 710 mg, Fiber 5 g, Sugar 6 g, ServingSize 1 serving
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- Once pressure has completely released, remove chicken with tongs and transfer to a cutting board, leaving the liquid in the pot.
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