Chicken Pot Pie Noodles

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Chicken Pot Pie Noodles
cuisine icon Cuisine
cuisine icon Difficulty
cuisine icon Duration
cuisine icon Cooking Technique

prep icon Prep Time
5 Minutes
cook icon Cook Time
20 Minutes

serving icon Servings
5-6 Dinner Portions / Servings: 6
Ingredients
  • 1.5 lbs chicken breasts
  • 8 oz. – 12 oz. homestyle egg noodles
  • 2 celery stalks, chopped
  • 2 carrots, sliced
  • 1 yellow onion, diced
  • 4-6 garlic cloves, minced
  • ½ stick butter
  • Heavy cream, to taste
  • 32 oz. chicken broth
  • Poultry seasoning
  • Salt and pepper, to taste
  • Cream of onion soup (optional)
Instructions
  • Set the Instant Pot® to the Sauté function on Normal/Medium. Melt the butter and sauté the garlic, onion, celery, and carrots until the onion and celery are translucent. 
  • Add the chicken breasts, poultry seasoning, salt, and pepper. Pour in the chicken broth. 
  • Lock the lid in place and set the Instant Pot to Pressure Cook on High for 10 minutes. When the time is up, allow for a 5-minute natural release, then carefully quick-release any remaining pressure. 
  • Remove the chicken breasts from the pot and add the egg noodles. Return the lid and set the Instant Pot® to Pressure Cook on High for 2 minutes. Perform a quick release once the cooking time is up. 
  • While the noodles are cooking, shred the chicken. Once the noodles are done, return the shredded chicken to the pot. 
  • Stir in the heavy cream and, if using, the cream of onion soup. Set the Instant Pot® to the Sauté function on Normal/Medium and cook until the mixture is thickened and creamy. Serve warm. Enjoy!
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