Chicken and noodle soup is a cold-weather staple. And Instant Pot Chicken and Noodles is so convenient that even the kids can make it.
This Instant Pot Chicken and Noodles Recipe is also great for treating a cold or the flu. The chicken broth, paired with veggies and egg noodles makes it just light enough that it doesn't sit weird on your stomach.
I love to garnish my Instant Pot Chicken and Noodles with fresh parsley and franks red hot, then eat it with a slice or 2 of buttery white bread.
This is the first time I have tried to pressure cook Chicken Noodle Soup. I usually make it stovetop or in the slow cooker, but I gave that away when I got my Instant Pot.
Why is my Instant Pot chicken rubbery?
If you are dealing with rubbery chicken, it usually means that your chicken isn't cooked fully. In the pressure cooker, boneless skinless chicken breast takes about 10 minutes to cook after it is done sealing.
Chicken is 1 of those things that you don't want to overcook, but more importantly, undercooking can make you really sick!
How Can I Add Flavor To My Instant Pot Chicken Noodles
There are many ways to add flavor to your Pressure Cooker Chicken and Noodles. You can add hot sauce, butter, crushed red pepper even cheese and parsley.
Even using a rotisserie chicken will add some flavor to this dish. All you have to do is shred the chicken and then ass the shredded chicken to the pot first.
This is a recipe that the whole family will love.
Instant Pot Chicken And Noodles
Instant Pot Chicken and Noodles are great to warm the kind of cold you feel in your bones. I like to serve this Instant pot chicken and noodles with hot sauce.
Ingredients
- 2 lbs chicken thighs, or breast (boneless is the best)
- ½ medium onion, chopped
- 2 garlic cloves, minced
- 1 ½ cups sliced carrots
- 1 ½ cups sliced celery
- 1 tablespoon Lawry's season salt
- Pepper to taste
- 1 bag Mueller's Wide Egg Noodles
- 1 Knorr extra-large bullion cubes
- 2 cups water
Instructions
- Add water and chicken bullion to the instant pot.
- Add the noodles and all other ingredients except the Frank's and chopped parsley
- Stir the ingredients well.
- Close the pressure valve and cook on manual mode, with high pressure for 8 minutes allowing natural pressure release when done, for 5 mins, and then quick release the remaining pressure.
- Remove the lid. Now remove the inner pot so that the pasta doesn't keep cooking from the heat.
- Pull out the chicken and carefully shred the chicken.
Notes
Serve with parsley or hot sauce
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Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 384Total Fat 22gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 15gCholesterol 201mgSodium 1368mgCarbohydrates 12gFiber 2gSugar 2gProtein 37g
Beth
Sounds good but what do you set it on ? There are no instructions.
Jamela Porter
Weird, I will check it out and reply.
Jamela Porter
It is fixed.
Bonnie
When you make your chicken soup do you use raw chicken or cooked
Jamela Porter
Raw
CS
Your recipe instructions call for adding broth, but there's no broth listed in the ingredients. Do you mean 2 cups water + the bullion cube?
Jamela Porter
2 cups of water plus 1 bouillon cube = 2 cups of chicken broth