The Instant Pot Chicken and Noodles recipe is a game-changer for busy weeknights. Not only does it provide a comforting meal on the table in under 30 minutes, but it also brings together tender chicken and flavorful noodles in a harmonious blend. This is the epitome of comfort food made simple, and once you try it, you’ll keep coming back for more.
Growing up, my grandmother always prepared chicken and noodles every Sunday. It was a family tradition that brought us all together. When I moved away to college, I missed those leisurely Sunday meals. That’s when I decided to recreate the dish in my small dorm kitchen. With just an Instant Pot and a few ingredients, I managed to capture that same comforting flavor, all while being hundreds of miles from home.
Why You’ll Love This Recipe
This recipe is incredibly forgiving and versatile, making it perfect for cooks of all expertise levels. The use of the Instant Pot means that you’re cutting down on cook time without sacrificing flavor. Plus, this dish is hearty, filling, and embodies the essence of comfort food with minimal effort. The combination of chicken, noodles, and a rich broth comes together in a way that feels hearty yet light, ideal for any season.
Ingredients Notes
For the best flavor, opt for free-range chicken breasts or thighs, as they offer a richer taste and juicier texture. When it comes to noodles, wide egg noodles work best, but feel free to experiment with different types based on your preference. For a deeper flavor profile, consider using homemade chicken stock instead of store-bought. Vegetables such as carrots and peas can add color and nutrition, while herbs like thyme and rosemary enhance the aroma.
Recipe Steps
Step 1
Begin by seasoning the chicken pieces with salt, pepper, and a pinch of thyme. Ensure the chicken is thoroughly coated for optimal flavor.
Step 2
Set the Instant Pot to sauté mode, adding a bit of olive oil once hot. Sear the chicken on both sides until golden brown, then remove and set aside.
Step 3
Add diced onions, carrots, and garlic to the Instant Pot, sautéing until onions become translucent. This forms the base of a rich, flavorful broth.
Step 4
Return the chicken to the pot, add chicken stock, and deglaze the bottom, ensuring no bits are stuck. Submerge the noodles in the liquid.
Step 5
Seal the Instant Pot, setting it to pressure cook for 8 minutes. Allow a 5-minute natural release before quickly releasing the remaining pressure. Stir in peas and let the residual heat cook them through.
Storage Options
Store any leftovers in an airtight container in the refrigerator for up to three days. To freeze, allow the dish to cool completely before transferring to a freezer-safe container. It will keep well for up to two months. When reheating, add a splash of broth or water to restore its creamy consistency.
Variations & Substitutions
For a heartier meal, consider adding sliced mushrooms or baby spinach towards the end of cooking. If you prefer a dairy-free version, simply skip the cream at the end. Give the dish an Italian twist by adding basil and oregano, or spice it up with a pinch of red pepper flakes.
Serving Suggestions
This dish is a wonderful choice for a family dinner, casual get-together, or Sunday lunch. Pair it with a fresh garden salad and crusty bread for a complete meal. An accompanying glass of white wine can elevate the dining experience, while children might prefer a tall glass of milk.
Frequently Asked Questions
Can I use frozen chicken? Yes, you can use frozen chicken directly in the Instant Pot. Just increase the cooking time by about 5 minutes, and ensure the chicken reaches an internal temperature of 165°F before serving.
What type of noodles should I use? Egg noodles are a classic choice, providing a perfect texture and flavor that melds beautifully with the chicken and broth. However, any sturdy pasta that can hold up to pressure cooking should work well.
Can I make this recipe gluten-free? Absolutely. Substitute the egg noodles with a gluten-free pasta of choice. Ensure you check your chicken broth and other ingredients for any hidden gluten to maintain the dish’s gluten-free integrity.
This Instant Pot recipe brings the warmth and tactility of traditional family meals to your kitchen with a modern, time-saving twist. Ready to give it a try? Your loved ones will surely appreciate the nostalgic flavors that this dish celebrates.
Instant Pot Chicken and Noodles
Ingredients
Main Ingredients
- 1.5 pounds chicken breast cut into bite-sized pieces
- 12 ounces egg noodles uncooked
- 4 cups chicken broth
- 1 cup carrots sliced
- 1 cup celery diced
- 1 teaspoon salt to taste
- 0.5 teaspoon black pepper to taste
Instructions
Preparation Steps
- Set the Instant Pot to sauté mode and add a little oil. Once hot, add the chicken pieces and cook until browned but not cooked through.
- Add the carrots, celery, salt, and pepper, and stir to combine.
- Pour in the chicken broth and add the egg noodles, pressing them down gently to ensure they are mostly submerged.
- Lock the lid in place, select high pressure, and set the timer for 6 minutes.
- When the cooking cycle ends, let the pressure release naturally for 5 minutes, then perform a quick release.
- Open the lid, stir everything together, and serve hot.
