This Instant Pot chicken and noodles recipe is an easy comforting dish with chunks of tender chicken and noodles in a creamy sauce.
Prep Time15 minutesmins
Cook Time8 minutesmins
Coming to Pressure18 minutesmins
Total Time41 minutesmins
Course: Main Course
Cuisine: American
Servings: 8servings
Author: I Don't Have Time For That
Equipment
6 qt Instant Pot
Ingredients
1poundchickencut into bite sized pieces, you can use breast or thighs
2tablespoonsbutter
1smalloniondiced
12ouncehome-style frozen egg noodles
16ouncesfrozen mixed veggies 1 bag
4cupschicken stock
1 teaspoongarlic
1teaspoonsalt
½teaspoonpepper
1teaspoonpoultry seasoning
½teaspoonthyme
1tablespooncorn starch
Instructions
Turn Instant Pot to saute and wait for it to get hot. When hot add the butter. Allow to melt then add the chicken, onion, garlic, salt, pepper, poultry seasoning, and thyme. Cook until chicken turns white.
Turn Instant Pot off and add the veggies. Add the noodles by layering them and breaking apart any big clumps. Add chicken broth and close Instant Pot.
Select manual and set timer for 8 minutes. If you have a newer model Instant Pot, you will not have the manual button. Instead, select the pressure cook button. When timer is up allow a natural pressure release for 5 minutes. After 5 minutes, release any remaining pressure and turn pot off.
After you open the pot, scoop out ½ cup of broth and add it to a small bowl. In the small bowl, mix in cornstarch. Stir until smooth.
Turn Instant Pot back onto saute and add the cornstarch mixture. Stir and allow it to come to a boil. When it comes to a boil turn it off but continue to stir (you don't want anything to stick).
Serve and enjoy!
Notes
Leftovers will keep in the refrigerator for 3 days and in the freezer for 8 weeks.