Creamy Chicken and Noodles

Name: Creamy Chicken and Noodles
Cook time: 45 min
Ingredients: 4 cups low-sodium chicken broth (warmed); 1 lb boneless skinless chicken thighs; 4 tbsp butter; 21 oz cream of chicken soup (2 cans 10.5 oz); 24 oz frozen egg noodles; 2 tbsp chopped italian parsley and fresh cracked pepper for garnish (optional)

5.0

(30)

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Cook Time: 45 minutes

Servings: 7

Cost: $3.11 /serving

Author : Chop Secrets

Ingredients

Remove All · Remove Spices · Remove Staples

4 cups low-sodium chicken broth (warmed)1 lb boneless skinless chicken thighs4 tbsp butter21 oz cream of chicken soup (2 cans 10.5 oz)24 oz frozen egg noodles2 tbsp chopped italian parsley and fresh cracked pepper for garnish (optional)

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Instructions

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Step 1

Add warmed broth, chicken, butter and soup to the Instant Pot, in that order. Do not stir.

Step 2

Secure the lid, making sure the vent is closed.

Step 3

Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 10 minutes.

Step 4

When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.

Step 5

Carefully remove the chicken from the pot to a cutting board and shred.

Step 6

Meanwhile, rinse the inside of the lid with cold water. Add the noodles to the pot and stir to mix, then secure the lid, making sure the vent is closed.

Step 7

Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 5 minutes.

Step 8

When the time is up, let the pressure naturally release for 5 minutes, then perform a controlled release of the remaining pressure, watching out for any starchy spray.

Step 9

Return the chicken to the pot and stir to combine. Serve hot topped with chopped italian parsley and fresh cracked pepper (optional).