Instant Pot Chicken and Noodles

Name: Instant Pot Chicken and Noodles
Prep time: 5 min
Cook time: 6 min
Total time: 20 min
Ingredients: 3 boneless skinless chicken breasts ((about 1½ lbs)); 2 ½ cups low sodium chicken broth; 1 teaspoon Italian seasoning; ¾ teaspoon salt; ¼ teaspoon black pepper; 4 cups extra broad egg noodles ((180g)); ¾ cup cream ((any will do, the richer the cream, the richer the sauce)); 2 tablespoons corn starch

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Prep Time: 5 minutes

Cook Time: 6 minutes

Total: 20 minutes

Servings: 4

Author : Ashley Fehr

instant pot pasta

Ingredients

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3 boneless skinless chicken breasts ((about 1½ lbs))2 ½ cups low sodium chicken broth1 teaspoon Italian seasoning¾ teaspoon salt¼ teaspoon black pepper4 cups extra broad egg noodles ((180 grams))¾ cup cream ((any will do, the richer the cream, the richer the sauce))2 tablespoons corn starch

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Instructions

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Step 1

Cut chicken breasts into small pieces.

Step 2

Heat oil in Instant Pot over saute and add the chicken, cooking and stirring until just cooked on the outside (2-3 minutes).

Step 3

Stir in Italian seasoning, salt, and pepper.

Step 4

Add broth and scrape any remaining bits of chicken off the bottom of the Instant Pot.

Step 5

Add egg noodles but do not stir. Simply press down into the liquid gently, but don't worry if they're not completely covered.

Step 6

Put the lid on, turn the valve to sealing, and select Manual or Pressure cook on high pressure, for a cook time of 2 minutes. It will take about 10 minutes to build pressure and begin counting down.

Step 7

Once the cook time is up, let the pressure release naturally for 5 minutes, and then open the valve to release the remaining pressure. Letting the pressure release naturally completely will result in overcooked pasta.

Step 8

Whisk together the cream and corn starch. Add it to the pasta and cook on saute for 2-3 minutes until bubbly and thickened. Serve.

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