Recipe of Super Quick Chicken & Noodles Instant Pot IP

Hey everyone, it’s Clark, welcome to my recipe site. 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 will make it a little bit tasty. This will be really delicious.

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You can cook Chicken & Noodles Instant Pot IP using 10 ingredients and 25 steps. Here is how you cook that.

Ingredients of Chicken & Noodles Instant Pot IP

1. Prepare 2 of large chicken thighs or middle sized breasts.
2. Make ready 1 can of cream of chicken soup.
3. You need 1 can of chicken broth + 1/2 - 3/4 cup for dried noodles.
4. It’s 1-3 cloves of garlic.
5. Prepare 1 teaspoon of Italian seasoning.
6. Make ready 1/2 teaspoon of salt.
7. Prepare 1/2 teaspoon of black pepper.
8. Take 1 of hot sauce, to taste (optional).
9. You need 8 ounces of dried/fresh/frozen Noodles.
10. Take 1 cup of frozen vegetables (optional).

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Chicken & Noodles Instant Pot IP instructions

1. Ready your IP, put on saute just to warm things up and melt the butter, not really cook anything..
2. 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..
3. Add your butter.
4. Add your soup.
5. Add 1 can of chicken broth (or plain water).
6. Clean chop your garlic.
7. Give it a little stir. I also cancelled saute mode as it was getting too hot..
8. Add salt, I'm using Himalayan black salt (not pink) because That's The way I roll. I know, it doesn't look black..
9. Add black pepper and Italian seasoning.
10. Stir it up, place thighs in.
11. Put cover on, set to pressure cooker, on high, for 20 minutes.
12. Let natural release for 10 minutes.
13. Quick release the remaining pressure after the 10 minutes had passed.
14. Here is a look after removing the top.
15. Take the chicken out, place on a plate, yes, they fell apart when removing them.
16. 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..
17. 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..
18. Replace top, set to pressure cook for 6 minutes.
19. Now shred the chicken while the noodles cook, it's hot, I used 2 forks.
20. Get frozen veggies ready if using.
21. Let pressure naturally release for 5 minutes, then quick release.
22. If using veggies, add them next, stir..
23. Add chicken back in, stir.
24. Allow to remain on "keep warm" for 10 minutes to reheat everything. Not really pressure cooking anything here, just warming through..
25. Serve, garnish with parsley, chopped scallions, etc..

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