Description
A comforting and hearty dish made with tender chicken, egg noodles, and a savory broth, all cooked quickly in the Instant Pot.
Ingredients
- 1 lb boneless, skinless chicken breasts or thighs
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 3 cups chicken broth
- 1 cup water
- 2 cups egg noodles
- 1 cup carrots, sliced
- 1 cup celery, sliced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- 1/4 cup heavy cream (optional)
Instructions
- Set the Instant Pot to sauté mode and add olive oil.
- Add diced onion and cook for 2-3 minutes until translucent.
- Add garlic and cook for another 30 seconds.
- Add chicken, chicken broth, water, carrots, celery, salt, pepper, thyme, and parsley. Stir to combine.
- Close the lid, set valve to sealing, and pressure cook on high for 10 minutes.
- Quick release the pressure once cooking is complete.
- Remove the chicken, shred it with forks, and return it to the pot.
- Add egg noodles, stir, and cook on sauté mode for 5-7 minutes until noodles are tender.
- Stir in heavy cream if using and let it heat through.
- Serve hot and enjoy.
Notes
- You can use rotisserie chicken to save time; add it after cooking the noodles.
- Adjust broth amount depending on how soupy you like it.
- For a thicker texture, mix 1 tablespoon cornstarch with 2 tablespoons water and stir in at the end.