Description
A comforting and hearty dish made with tender chicken, egg noodles, and a creamy broth, all prepared quickly in the Instant Pot for an easy one-pot meal.
Ingredients
Units
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- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts or thighs
- 4 cups chicken broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- 2 cups egg noodles
- 1 cup frozen peas and carrots (optional)
- 1/2 cup heavy cream (optional for creamy version)
Instructions
- Set the Instant Pot to ‘Sauté’ mode and heat olive oil.
- Add diced onion and cook for 2-3 minutes until translucent. Add garlic and sauté for 30 seconds.
- Place chicken in the pot and season with salt, pepper, thyme, and parsley.
- Pour in chicken broth. Cancel ‘Sauté’ mode.
- Close the lid, set valve to ‘Sealing’, and cook on ‘Manual’ or ‘Pressure Cook’ for 10 minutes.
- Once done, allow a 5-minute natural release, then quick release remaining pressure.
- Remove chicken, shred with forks, and return to the pot.
- Add egg noodles and frozen vegetables. Set to ‘Sauté’ and cook for 5-6 minutes, or until noodles are tender.
- Stir in heavy cream if using. Adjust seasoning to taste and serve warm.
Notes
- Use rotisserie chicken for a shortcut—add after cooking the noodles.
- Can substitute heavy cream with half-and-half or omit for a lighter version.
- Great for meal prep; refrigerate for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 360
- Sugar: 3g
- Sodium: 700mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 95mg