Instant Pot Chicken And Egg Noodles Recipe
Description
This comforting and delicious Instant Pot Chicken and Egg Noodles recipe is a breeze to make in your electric pressure cooker. It takes only 10 minutes to get the meal on the table and is sure to be a hit with your family. The combination of tender egg noodles, juicy chicken, and flavorful vegetables is sure to please everyone at the table. This is a great weeknight meal that is quick and easy to prepare, and is also perfect for meal prep.
Prep Time
This Instant Pot Chicken and Egg Noodle recipe is incredibly easy to make and takes only 10 minutes to get the meal on the table. The prep time is only 15 minutes, which includes cutting up the chicken and vegetables, and measuring out the other ingredients.
Cook Time
The total cook time is only 10 minutes, plus the time it takes for the Instant Pot to come to pressure and release the pressure. So in total, the meal will be ready in about 25 minutes.
Ingredients
- 2 pounds boneless, skinless chicken breasts, diced
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 stalks celery, diced
- 2 carrots, peeled and diced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 2 cups chicken broth
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 8 ounces egg noodles
- 1/4 cup freshly chopped parsley
Instructions
1. Turn the Instant Pot on and select the "Saute" setting. Add the olive oil and diced chicken and cook for 5 minutes until the chicken is lightly browned. Add the onion, garlic, celery, and carrots and cook for an additional 3 minutes.
2. Add the oregano, thyme, chicken broth, salt, and pepper and stir to combine. Add the egg noodles and stir until they are covered in the liquid. Secure the lid on the Instant Pot and make sure the steam release handle is in the "Sealing" position.
3. Select the "Manual" setting and set the timer for 5 minutes. When the timer goes off, turn off the Instant Pot and let the pressure release naturally for 10 minutes. Then, carefully move the steam release handle to the "Venting" position to release any remaining pressure.
4. Open the lid and stir the noodles. Add the parsley and stir to combine. Serve the chicken and egg noodles with extra parsley, if desired.
Equipment
- Instant Pot
- Knife
- Cutting board
- Measuring cups and spoons
- Wooden spoon
Notes
This dish can be easily customized to suit your tastes. You can add more vegetables, such as bell peppers, mushrooms, or spinach. You can also use different types of noodles, such as wide egg noodles, bow ties, or shells. You can also use other types of protein, such as ground beef, pork, or tofu.
Nutrition: Per Serving
Calories: 467 calories, Carbohydrates: 38 g, Protein: 48 g, Fat: 15 g, Saturated Fat: 3 g, Cholesterol: 73 mg, Sodium: 864 mg, Potassium: 830 mg, Fiber: 3 g, Sugar: 3 g, Vitamin A: 2485 IU, Vitamin C: 4.2 mg, Calcium: 67 mg, Iron: 2.3 mg
Recipe Tips
- Make sure the chicken is fully cooked before serving. A good way to check is to cut into the thickest part of the chicken and make sure there is no pink in the center.
- To add more flavor to the dish, try adding a pinch of red pepper flakes or a teaspoon of Italian seasoning.
- This dish is perfect for meal prep. Store leftovers in an airtight container in the refrigerator for up to 4 days.
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