Creamy Instant Pot Chicken and Noodles

This Instant Pot Chicken and Noodles is a streamlined dinner that replaces condensed cream soups with real cream and cornstarch. It provides a comforting, creamy texture with minimal prep time and easy cleanup, making it ideal for busy weeknights.

List of ingredients

• 3 boneless skinless chicken breasts (about 1½ lbs) – cut into small pieces.
• 2 ½ cups low sodium chicken broth – for a savory base.
• 1 teaspoon Italian seasoning – adds aromatic herbs.
• ¾ teaspoon salt – adjust based on broth sodium.
• ¼ teaspoon black pepper – for a hint of spice.
• 4 cups extra broad egg noodles (180g) – provides a hearty texture.
• ¾ cup cream – any variety works; richer cream makes a thicker sauce.
• 2 tablespoons corn starch – used as a thickening agent.

step-by-step instructions

1. Prepare chicken: Cut chicken breasts into small, uniform pieces.
2. Brown meat: Heat oil in the Instant Pot using the sauté function. Add the chicken and cook, stirring occasionally, until the exterior is just browned (about 2-3 minutes).
3. Season: Stir in the Italian seasoning, salt, and black pepper.
4. Deglaze: Pour in the chicken broth and use a spoon to scrape any browned bits off the bottom of the pot to prevent burn notices.
5. Add pasta: Place the egg noodles into the pot. Gently press them down into the liquid, but do not stir them. It is okay if some noodles are not fully covered.
6. Pressure cook: Secure the lid and set the valve to the sealing position. Select Manual or Pressure Cook on high pressure for 2 minutes. Note that the pot will take about 10 minutes to reach full pressure.
7. Release pressure: Allow the pressure to release naturally for 5 minutes. Then, carefully open the valve to release any remaining steam.
8. Thicken sauce: In a small bowl, whisk together the cream and cornstarch. Stir this mixture into the pasta and cook on the sauté setting for 2-3 minutes until the sauce is bubbly and thickened. Serve immediately.

Pro Tips for Perfect Results

Uniform Chicken Sizing

Cutting the chicken into small, uniform cubes ensures that every piece cooks through during the short pressure cooking cycle. If the pieces are too large, the exterior may cook while the center remains underdone. Aim for pieces approximately one inch in size for the best results.

Thoroughly Deglazing the Pot

After browning the chicken, small brown bits of protein often stick to the bottom of the inner pot. These bits can trigger the ‘Burn’ sensor of the Instant Pot during the high-pressure phase. Use a wooden spoon to scrape the bottom thoroughly after adding the chicken broth.

Proper Noodle Layering

When adding the egg noodles, avoid stirring them into the broth. Instead, gently press them down with a spoon so they are mostly submerged. Stirring at this stage can lead to clumps and unevenly cooked pasta.

Precise Pressure Release Timing

Set a timer for exactly five minutes of natural pressure release after the cooking cycle ends. This allows the pressure to drop slightly without overcooking the starch in the noodles. Manually releasing the remaining steam immediately after prevents the pasta from becoming mushy.

Minimizing Pasta Agitation

Avoid stirring the noodles too vigorously once the cooking cycle is complete. Egg noodles are delicate and can break or release too much starch if over-mixed. A gentle fold is all that is needed to incorporate the cream mixture.

Ingredient Alternatives and Swaps

Using Boneless Skinless Thighs

You can replace chicken breasts with boneless, skinless chicken thighs for a richer flavor and juicier meat. Thighs are more forgiving and less likely to dry out during the pressure cooking process. The cooking time and method remain exactly the same.

Broth Substitutions

If you do not have chicken broth, vegetable broth is an excellent alternative that maintains the savory profile. You can also combine boiling water with chicken bouillon granules to achieve a similar result. Avoid using plain water, as it lacks the depth of flavor needed for the sauce.

Creamy Component Options

While heavy cream provides the richest texture, you can use half-and-half for a lighter version. If using milk, you may need to increase the cornstarch slightly to ensure the sauce thickens. The richer the cream, the more velvety the final gravy will be.

Cornstarch Alternatives

If cornstarch is unavailable, an equal amount of arrowroot powder can be used as a thickener. For a flour-based thickener, mix flour with an equal part of cold water or cream to create a slurry. Ensure the slurry is completely smooth before adding it to the pot.

Using Gluten-Free Egg Noodles

Gluten-free noodles often cook faster or break down more easily than traditional wheat noodles. Reduce the pressure cooking time to 1 minute if using a fragile gluten-free alternative. Check the noodles immediately after the pressure release to ensure they have reached the desired texture.

Flavor Enhancements and Variations

Incorporating Mixed Frozen Vegetables

Frozen peas, carrots, and corn can be stirred into the dish during the final sauté step. Since they are small and precooked, the residual heat and 2-3 minutes of sautéing will warm them through. This prevents the vegetables from becoming overcooked and mushy.

Adding Fresh Baby Spinach

Stir in a few handfuls of fresh baby spinach right before serving the dish. The heat from the sauce will wilt the spinach in about 30 seconds. This adds a pop of color and essential nutrients without altering the cooking process.

Using Pesto for a Herby Twist

Stir in two tablespoons of basil pesto during the final thickening stage. This adds garlic, parmesan, and basil notes to the creamy sauce. Pesto transforms the dish into a more Mediterranean-style meal.

Incorporating Cajun Spice

Replace the Italian seasoning with Cajun or Creole seasoning for a spicy, bold flavor profile. Since these seasonings often contain salt, reduce the additional salt in the recipe. This version pairs well with extra black pepper.

Sautéing Aromatics First

For a more complex base, sauté finely diced onions and celery before adding the chicken. Cook them until translucent, then proceed with the browning of the meat. This adds a traditional mirepoix flavor often found in classic chicken and noodles.

Serving, Storage, and Reheating

Ideal Side Dish Pairings

This dish is rich and filling, so it pairs best with light, acidic sides. A crisp garden salad with a lemon vinaigrette or steamed broccoli provides a refreshing contrast. Roasted asparagus or sautéed green beans are also excellent choices.

Proper Refrigeration Storage

Store leftover chicken and noodles in an airtight container in the refrigerator for up to four days. The noodles will continue to absorb the sauce as they sit, which may make the dish thicker. Keep the lid tightly sealed to prevent the pasta from drying out.

Reheating to Maintain Texture

To reheat, place the leftovers back in the Instant Pot on the sauté setting or in a saucepan over medium heat. Add a small splash of chicken broth or cream to loosen the sauce. Stir gently to avoid breaking the noodles.

Freezing and Thawing Guidelines

While the chicken and sauce freeze well, the egg noodles can become very soft upon thawing. If you plan to freeze the meal, undercook the noodles slightly. Thaw overnight in the fridge before reheating slowly on the stove.

Adjusting Sauce Thickness After Storage

It is common for the sauce to thicken significantly after a night in the fridge. If the dish becomes too pasty, stir in a tablespoon of warm broth during the reheating process. This restores the creamy consistency of the original sauce.

Troubleshooting and Common Questions

Why did I get a Burn message?

A ‘Burn’ message typically occurs when there is food stuck to the bottom of the pot or not enough liquid. Ensure you have scraped all browned bits after the sauté step. Double-check that the broth measurement is accurate.

Why are the noodles mushy?

Mushy noodles are usually caused by too long of a natural pressure release. Ensure you switch to manual release exactly five minutes after the timer goes off. Avoid stirring the pasta too vigorously after cooking.

How do I make the sauce thicker?

If the sauce is too thin after the final step, continue to simmer on the sauté setting for another minute. Alternatively, you can mix an extra teaspoon of cornstarch with a tablespoon of cream and stir it in. Let it bubble to activate the thickening agent.

Can I use pre-cooked chicken?

Yes, you can use pre-cooked shredded chicken for an even faster meal. Skip the browning step and add the shredded meat along with the broth and noodles. Since the meat is already cooked, the 2-minute pressure cycle is sufficient.

Do I need to soak the noodles first?

No, the noodles should be added dry to the pot. Soaking them beforehand would lead to overcooking during the pressure cycle. The broth provides the necessary moisture for the noodles to cook perfectly.

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