Instant Pot Chicken and Noodles is easy comfort food that is a one-pot meal that can be done quickly on a weeknight. A creamy chicken dish you can make in your electric pressure cooker in a fraction of the time to make dinner easy tonight!
Turn on the saute function. Add the stick of butter to the pot, and allow to melt. Add the minced garlic and saute until fragrant or about thirty seconds. Turn off the saute function.
Add the chicken, cream of chicken soup, chicken broth, garlic powder, onion powder, poultry seasoning, black pepper, and salt.
Cook on high pressure for 12 minutes with a 10-minute natural pressure release. Remove the chicken, and leave the liquid in the pot. Shred the chicken and set it aside while the noodles are cooking.
Add the frozen noodles to the pot. Cook for 6 minutes on high pressure followed by a controlled quick release.
A controlled quick release means you will release the pressure in short bursts to prevent pasta water from spraying out the vent.
Stir the shredded chicken into the noodle mixture. Add in the frozen mixed vegetables and fresh parsley in. The residual heat will thaw the vegetables for eating. If not turn on saute to cook a few minutes, stir continuously. Or you can cook them according to the manufacturers instructions.
Serve immediately, or store for up to one week in an airtight container. This can be frozen for up to three months, and thaw in the fridge prior to reheating.
If you want it to be thicker combine equal parts cornstarch and water to make a cornstarch slurry to thicken the dish. Likewise, if you want it thinner just add additional chicken stock or water.You can also use leftover rotisserie chicken for this recipe as well. Skip the part where we cook the chicken and just cook the ingredients with the noodles. Add everything else in afterward according to my directions.If you want to use dry uncooked egg noodles then you can substitute those as well. Be sure to cook for half the minimum time on the package less than one minute.