Creamy Chicken and Noodles

By: Chop Secrets

Creamy Chicken and Noodles
cuisine icon Cuisine
Modern
cuisine icon Course
Dinner
cuisine icon Difficulty
Easy
cuisine icon Duration
30-60 min
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Keywords
30-60 min, 6 - 8 servings, boneless skinless chicken thighs, butter, chopped italian parsley and fresh cracked pepper for garnish, contributed, cook 45 min, cream of chicken soup, dinner, easy, frozen egg noodles, low-sodium chicken broth, modern, prep 0 min, pressure cook

prep icon Prep Time
0 min
cook icon Cook Time
45 min

serving icon Servings
6 - 8 servings
Ingredients
  • 4 cups low-sodium chicken broth
  • 1 lb boneless skinless chicken thighs
  • 4 tbsp butter
  • 21 oz cream of chicken soup
  • 24 oz frozen egg noodles
  • 2 tbsp chopped italian parsley and fresh cracked pepper for garnish
Instructions
  • Add warmed broth, chicken, butter and soup to the Instant Pot, in that order. Do not stir.
  • Secure the lid, making sure the vent is closed.
  • Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 10 minutes.
  • When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  • Carefully remove the chicken from the pot to a cutting board and shred.
  • Meanwhile, rinse the inside of the lid with cold water. Add the noodles to the pot and stir to mix, then secure the lid, making sure the vent is closed.
  • Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 5 minutes.
  • When the time is up, let the pressure naturally release for 5 minutes, then perform a controlled release of the remaining pressure, watching out for any starchy spray.
  • Return the chicken to the pot and stir to combine. Serve hot topped with chopped italian parsley and fresh cracked pepper (optional).
Notes
  • *The MANUAL and PRESSURE COOK buttons are interchangeable.
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