Hello everybody, welcome to our recipe page. Today I will show you a way to make a distinctive dish, Chicken & Noodles Instant Pot IP. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna really delicious.
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You can have Chicken & Noodles Instant Pot IP using 10 ingredients and 25 steps. Here is how you cook that.
Ingredients of Chicken & Noodles Instant Pot IP
- Prepare of large chicken thighs or middle sized breasts.
- Take of cream of chicken soup.
- Make ready of chicken broth + 1/2 - 3/4 cup for dried noodles.
- Prepare of garlic.
- Prepare of Italian seasoning.
- Take of salt.
- Make ready of black pepper.
- You need of hot sauce, to taste (optional).
- Make ready of dried/fresh/frozen Noodles.
- You need of frozen vegetables (optional).
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Chicken & Noodles Instant Pot IP step by step
- Ready your IP, put on saute just to warm things up and melt the butter, not really cook anything..
- Clean and skin, debone chicken, here I have some preseason thighs I need to use, so I am using those. But fresh is the normal..
- Add your butter.
- Add your soup.
- Add 1 can of chicken broth (or plain water).
- Clean chop your garlic.
- Give it a little stir. I also cancelled saute mode as it was getting too hot..
- Add salt, I'm using Himalayan black salt (not pink) because That's The way I roll. I know, it doesn't look black..
- Add black pepper and Italian seasoning.
- Stir it up, place thighs in.
- Put cover on, set to pressure cooker, on high, for 20 minutes.
- Let natural release for 10 minutes.
- Quick release the remaining pressure after the 10 minutes had passed.
- Here is a look after removing the top.
- Take the chicken out, place on a plate, yes, they fell apart when removing them.
- I have half a box of this linguine pasta (8 ounces) I need to use, but egg noodles are the normal one. Here I had to break in half so they will fit. Put them in the pot. Note, since I am using dried noodles, I also added 1/2 cup chicken broth for the noodles, or you won't have enough liquid left..
- Poke them all (the noodles) until covered in the liquid, and make sure they aren't bunched up, they can stick together if they are..
- Replace top, set to pressure cook for 6 minutes.
- Now shred the chicken while the noodles cook, it's hot, I used 2 forks.
- Get frozen veggies ready if using.
- Let pressure naturally release for 5 minutes, then quick release.
- If using veggies, add them next, stir..
- Add chicken back in, stir.
- Allow to remain on "keep warm" for 10 minutes to reheat everything. Not really pressure cooking anything here, just warming through..
- Serve, garnish with parsley, chopped scallions, etc..
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