This efficient pressure cooker meal combines tender shredded chicken with fresh egg noodles in a rich, creamy sauce. It is an ideal comfort dish that can be prepared and served on the table in approximately thirty minutes.
List of ingredients
- 2 cans chicken broth – provides the necessary cooking liquid and a savory base.
- 2 cans cream of chicken soup – adds thickness and the primary creaminess to the sauce.
- 1 stick of butter – prevents the noodles from sticking together during and after cooking.
- 1 lb chicken breasts (fresh or frozen) – the main protein, which will be shredded.
- 1 package frozen egg noodles (24 oz) – fresh noodles provide a superior texture compared to dry pasta.
step-by-step instructions
- Layer the base: Place the chicken breasts at the bottom of the Instant Pot inner pot.
- Add liquid: Pour the chicken broth directly over the chicken.
- Add richness: Place the butter and the cream of chicken soup on top of the broth; do not stir these layers.
- First pressure cook: Close the lid, seal the valve, and set the poultry setting for 15 minutes.
- Prepare chicken: Allow the pressure to release naturally, then remove the chicken and shred it using two forks.
- Incorporate noodles: Return the shredded chicken to the pot and stir in the frozen egg noodles.
- Second pressure cook: Close the lid again and set the device to the soup setting for 5 minutes.
- Final release: Perform a slow quick-release of the pressure to prevent hot liquid from spraying.
Customizing Your Ingredients
Using Chicken Stock Instead of Broth
You can use chicken stock as a direct replacement for chicken broth. While broth is made by simmering meat and vegetables, stock is typically made from bones, offering a slightly different depth of flavor. Both options work effectively in this recipe without requiring any adjustment to quantities.
Low-Fat Butter Alternatives
For a version with less saturated fat, replace the stick of butter with two tablespoons of olive oil or a plant-based butter substitute. Note that butter provides a specific richness and lubrication that prevents noodles from clumping. If you skip the fat entirely, serve the dish immediately to avoid the noodles sticking together.
Substituting Fresh Refrigerated Noodles
If frozen egg noodles are unavailable, refrigerated fresh pasta is an excellent alternative. Ensure the noodles are similar in thickness to standard egg noodles to maintain the cooking time. Avoid using dry boxed pasta, as it requires different pressure settings and often results in a mushy texture.
Homemade Cream of Chicken Options
If you prefer to avoid canned soups, create a quick roux with butter, flour, and milk. Stir in chicken bouillon and a pinch of onion powder to replicate the flavor of cream of chicken soup. Use approximately two cups of this homemade mixture to match the volume of two cans.
Flavor Enhancements and Add-ins
Incorporating Fresh Vegetables
To add nutritional value, dice one small onion and one red bell pepper. Use the sauté function on your Instant Pot to soften them in a bit of oil before adding the chicken breasts. This step adds a subtle sweetness and colorful contrast to the creamy sauce.
Adding Savory Smoked Notes
For a deeper, smokier profile, stir in half a teaspoon of smoked paprika or a pinch of liquid smoke. These ingredients mimic the savory depth of smoked meats without using prohibited products. Add the spice during the shredding phase to ensure it is evenly distributed throughout the sauce.
Adding Fresh Herbs for Brightness
Garnish the finished dish with freshly chopped parsley or chives just before serving. These herbs provide a fresh contrast to the rich, creamy sauce and improve the visual presentation. Thyme or rosemary can also be added during the first pressure cooking cycle for a more integrated earthy flavor.
Adjusting the Salt Levels
Since canned soups and broths vary in sodium content, taste the sauce after the first pressure cycle. If the dish is too salty, add a splash of water or unsalted chicken stock. If it needs more seasoning, add a small amount of sea salt or cracked black pepper.
Best Sides for Pairing
Steamed Green Vegetables
Pair this hearty meal with steamed broccoli, snap peas, or sautéed spinach. The bitterness and freshness of green vegetables cut through the richness of the cream sauce. Use a small amount of butter and lemon juice on the vegetables to complement the chicken.
Fresh Garden Salads
A crisp side salad is an excellent balance to the soft texture of the noodles. A classic Caesar salad or a simple garden salad with a vinaigrette works well. The acidity in the dressing helps cleanse the palate between bites of the creamy pasta.
Crunchy Bread Accompaniments
Serve the dish with toasted garlic bread or a warm sourdough baguette. The crunch of the bread provides a necessary textural contrast to the tender chicken and noodles. Use the bread to scoop up any remaining creamy sauce from the bowl.
Storage and Preservation
Refrigeration Guidelines
Store leftover chicken and noodles in an airtight glass or plastic container in the refrigerator. The dish will remain fresh for three to four days. Ensure the meal is cooled slightly before sealing the lid to prevent excessive condensation from forming inside the container.
Freezing the Finished Meal
You can freeze this dish in freezer-safe bags or airtight containers for up to three months. The inclusion of butter in the original recipe helps prevent the sauce from separating during the freezing process. Squeeze as much air as possible out of the bags to prevent freezer burn.
Optimal Thawing Methods
For best results, thaw frozen portions in the refrigerator overnight before reheating. This allows the noodles to rehydrate slowly and prevents them from breaking apart. If you are short on time, you can thaw the meal in the microwave on a low-power defrost setting.
Reheating Instructions
Stovetop Reheating Method
Place the leftovers in a saucepan over medium-low heat. Add a small splash of chicken broth or milk to loosen the sauce, as the noodles will have absorbed much of the liquid during storage. Stir gently to avoid breaking the noodles until the dish is heated through.
Microwave Reheating Tips
Heat the meal in a microwave-safe bowl, covering it with a damp paper towel to retain moisture. Heat in 60-second intervals, stirring between each session to ensure even heating. This prevents the edges from drying out while the center remains cold.
Preventing Noodle Mushiness
Avoid overheating the dish, as egg noodles can quickly become overcooked and mushy. Stop heating as soon as the center reaches a safe temperature. Using a lower heat setting for a longer period is generally safer for the texture of the pasta.
Common Troubleshooting Solutions
Fixing a Sauce That Is Too Thick
If the sauce becomes too thick after the final cook or during reheating, stir in additional chicken broth one tablespoon at a time. Continue adding liquid until the desired consistency is achieved. This is common because fresh noodles continue to absorb liquid over time.
Handling the Burn Notice
To avoid the ‘Burn’ error on your Instant Pot, strictly follow the layering order. Do not stir the cream of chicken soup or butter into the broth before cooking. The soup is thick and can settle on the bottom, causing it to overheat and trigger the sensor.
Preventing Overcooked Noodles
Ensure you use the exact timing of five minutes on the soup setting for the noodles. Because fresh noodles cook much faster than dry ones, even an extra minute can lead to a loss of structure. Always use a quick-release method to stop the cooking process immediately.
Managing Pressure Release Sprays
When performing the quick-release, turn the valve slowly rather than flipping it instantly. This allows the steam to escape in a controlled stream, reducing the risk of hot sauce spraying out of the valve. You can also hold a kitchen towel over the valve to catch any droplets.
Frequently Asked Questions
Can I use dry egg noodles instead?
No, dry egg noodles are not recommended for this specific method as they require more liquid and longer cook times. Using them in this recipe would likely result in noodles that are either undercooked or completely mushy. Stick to frozen or refrigerated fresh pasta for the correct texture.
Can I use frozen chicken breasts?
Yes, you can use frozen chicken breasts without changing the cook time. The pressure cooker’s environment is efficient enough to cook frozen meat through to the center within the allotted 15 minutes. Just ensure the breasts are not frozen together in one large block.
What is the best way to shred the chicken?
The most efficient way to shred the chicken is using two forks, pulling the meat apart along the natural grain. Alternatively, you can use a handheld electric mixer on low speed to shred the chicken quickly and evenly within a few seconds.
Can I make this in a slow cooker?
While possible, the method and timing differ significantly from the Instant Pot. You would need to cook the chicken on low for 6-8 hours or high for 3-4 hours, then shred the chicken and add the noodles during the last 30-60 minutes of cooking.
Print
Creamy Instant Pot Chicken and Noodles
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: General
Description
Comfort food at its best that you can have on the dinner table in thirty minutes.
Ingredients
- 2 cans chicken broth
- 2 cans cream of chicken soup
- 1 stick of butter
- 1 lb chicken breasts (fresh or frozen)
- 1 package frozen egg noodles (24 oz)
Instructions
- Step 1: Put the chicken at the bottom of the Instant Pot.
- Step 2: Add chicken broth.
- Step 3: Add the butter and cream of chicken soup. Do not stir.
- Step 4: Place the lid on and set the poultry setting for 15 minutes.
- Step 5: Let the pressure release naturally, take out the chicken and shred it.
- Step 6: Put the chicken back on the pot and add the frozen noodles. Stir, put the lid back on, and set it to Soup setting for 5 minutes.
- Step 7: Quick-release the pressure slowly to avoid any spray.
Notes
Use fresh or frozen egg noodles; do not use dry noodles. Serve while hot as the sauce thickens upon cooling. Garnish with chopped parsley and cracked pepper for improved presentation.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 950 kcal
- Sugar: 8 g
- Sodium: 2100 mg
- Fat: 45 g
- Saturated Fat: 22 g
- Unsaturated Fat: 18 g
- Trans Fat: 2 g
- Carbohydrates: 65 g
- Fiber: 3 g
- Protein: 42 g
- Cholesterol: 180 mg