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Craving comfort food? My Instant Pot chicken and noodles recipe hits spot every time. This hearty, soul-warming dish combines tender shredded chicken with perfectly cooked egg noodles in a rich, flavorful broth. Best part? It's ready in under 30 minutes! I've perfected this recipe over countless family dinners, tweaking ingredients until achieving ideal balance of flavors. Trust me, once you try this effortless one-pot wonder, it'll become your go-to meal for busy weeknights or chilly evenings when you need something quick, satisfying delicious.
Ingredients for Delicious Chicken and Noodles
- Chicken breasts: Lean protein source that adds flavor and texture to the dish, a staple ingredient in chicken and noodle recipes.
- Wide egg noodles: Classic choice for a comforting noodle dish, absorbs flavors well and provides a hearty base for the meal.
- Chicken broth: Infuses rich chicken flavor into the dish, serves as the base for the soup, adding depth and moisture.
- Onion: Adds savory sweetness and depth to the broth, a fundamental aromatic ingredient in many soup recipes.
- Carrots: Provide natural sweetness and color, add texture and nutrients, a classic vegetable in chicken noodle soup.
- Celery: Adds a subtle herbal flavor and crunch, a traditional ingredient in soups for depth of flavor.
- Garlic: Enhances overall flavor profile with its aromatic and pungent taste, a versatile ingredient in savory dishes.
- Dried thyme: Adds earthy and slightly floral notes, complements the chicken and vegetables, a classic herb in chicken dishes.
- Fresh parsley: Brightens and adds freshness to the dish, a flavorful garnish that enhances the visual appeal and taste.
Read more: Instant Pot Egg Noodles Recipe Guide
Essential Tools for Making This Instant Pot Recipe
- Instant Pot: Essential for pressure cooking the chicken and noodles quickly, infusing flavors and retaining moisture.
- Knife: Needed for chopping vegetables and slicing chicken breasts for even cooking and texture in the dish.
Instant Pot Chicken and Noodles Recipe Guide
This Instant Pot Chicken and Noodles recipe is a quick and easy meal perfect for busy weeknights. It combines tender chicken, hearty egg noodles, and a flavorful broth for a comforting dish that the whole family will love.
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Equipment
- Instant Pot
Ingredients:
Main Ingredients
- 1 pound boneless, skinless chicken breasts
- 8 oz wide egg noodles
- 4 cups chicken broth
- 1 onion, chopped
- 2 carrots, sliced
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Read more: Instant Pot Chicken Noodle Soup Recipe
Instructions:
- Place chicken breasts in the Instant Pot.
- Add in onions, carrots, celery, garlic, thyme, salt, and pepper.
- Pour in chicken broth.
- Close the Instant Pot lid and set to high pressure for 10 minutes.
- Once done, quick release the pressure and remove the chicken.
- Shred the chicken and set aside.
- Add egg noodles to the broth in the Instant Pot.
- Close the lid and set to high pressure for 5 minutes.
- Once done, quick release the pressure and add the shredded chicken back in.
- Stir well and let it sit for a few minutes to thicken.
- Serve hot, garnished with fresh parsley.
Notes:
For a richer flavor, you can use bone-in chicken breasts and remove the bones after cooking. You can also add other vegetables like peas or corn for added nutrition.
Nutrition value:
Calories: 350kcalCarbohydrates: 35gProtein: 30gFat: 8gSaturated Fat: 2gCholesterol: 75mgSodium: 800mgPotassium: 400mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 3mg
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Tried this recipe?Let us know how it was!
Read more: Instant Pot Beef and Noodles Recipe
Tips for Making Chicken and Noodles Ahead of Time
Make Ahead Instructions
- Prepare the dish as directed, but do not add the noodles.
- Let the chicken and broth mixture cool completely.
- Store in an airtight container in the refrigerator for up to 2 days.
- When ready to serve, reheat the mixture in the instant pot, add noodles, and cook as directed.
Freezing Instructions
- Prepare the dish as directed, omitting the noodles.
- Allow the chicken and broth mixture to cool completely.
- Transfer to a freezer-safe container or resealable bag.
- Label with the date and freeze for up to 3 months.
- To serve, thaw overnight in the refrigerator.
- Reheat in the instant pot, add noodles, and cook as directed.
Adding a splash of soy sauce to the chicken and noodles in this recipe can enhance the umami flavor and depth of the dish.
Common Questions About This Instant Pot Dish
FAQ:
Can I use chicken thighs instead of chicken breasts in this recipe?
Yes, you can substitute chicken thighs for chicken breasts if you prefer. Just adjust the cooking time accordingly.
How can I make this recipe vegetarian?
To make this recipe vegetarian, you can use vegetable broth instead of chicken broth and add in your favorite vegetables like mushrooms, bell peppers, or zucchini.
Can I use a different type of noodle?
Absolutely! You can use any type of noodle you like in this recipe, such as spaghetti, fettuccine, or even rice noodles.
How can I add more flavor to this dish?
You can enhance the flavor by adding herbs like rosemary or sage, a splash of soy sauce, or a squeeze of lemon juice at the end of cooking.
Can I freeze the leftovers?
Yes, you can freeze the leftovers in an airtight container for up to 3 months. Just thaw and reheat when you're ready to enjoy them again.
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