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Instant Pot Chicken and Noodles

Instant Pot Chicken and Noodles Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Calories: 382
Ingredients Method Notes

Ingredients
  

  • 2 tbsp unsalted butter
  • 1 medium yellow onion, diced
  • 2 carrots, sliced
  • 2 celery ribs, sliced
  • 3 cloves garlic, minced
  • 1.5 lbs boneless skinless chicken thighs, cut into 1-inch pieces
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 tsp dried thyme
  • 1/2 tsp poultry seasoning
  • 4 cups low-sodium chicken broth
  • 8 oz wide egg noodles
  • 1/2 cup heavy cream
  • 1 cup frozen peas (optional)
  • Chopped fresh parsley for serving

Method
 

  1. Turn Instant Pot to Sauté. Add butter, then onion, carrots, and celery. Cook 4 minutes until softened. Add garlic and cook 30 seconds.
  2. Add chicken, salt, pepper, thyme, and poultry seasoning. Stir, then pour in broth. Cancel Sauté. Seal lid, set to High Pressure for 5 minutes. Allow 5 minutes natural release, then quick release.
  3. Turn Sauté back on. Add egg noodles and simmer in the broth for 5 to 7 minutes, stirring occasionally, until tender.
  4. Turn off pot. Stir in heavy cream and peas. Spoon into bowls, top with parsley, and serve hot.

Notes

The dish thickens as it sits; stir in a little extra broth if you prefer a soupier bowl. Leftovers will absorb liquid overnight, so add broth when reheating. The peas are optional, but they add a nice pop of color and sweetness.