Ingredients
- 1 lb boneless, skinless chicken breasts or thighs (diced)
- 2 cups egg noodles
- 2 cups chicken broth
- 2–3 tablespoons powdered milk (optional)
- 1 can (10.5 oz) cream of chicken soup
- 1 tsp dried parsley
- ½ tsp dried thyme or oregano
- ½ tsp garlic powder (optional)
- Salt and black pepper, to taste
- 1 cup diced carrots, peas, or celery (optional)
- ¼ cup grated Parmesan cheese (optional)
- Fresh parsley, for garnish (optional)
Instructions
1️⃣ Sauté the chicken: Set Instant Pot to “Sauté,” add 1 tbsp oil or butter, and brown diced chicken for 2–3 minutes. Season with salt, pepper, and herbs. Turn off “Sauté.”
2️⃣ Layer the liquids and noodles: Pour in chicken broth, stir in 2–3 tbsp powdered milk until dissolved, and deglaze the pot. Spread cream of chicken soup over the broth (do not stir). Add egg noodles, pressing them slightly into the liquid.
3️⃣ Pressure cook: Secure lid, set valve to “Sealing,” and cook on “Pressure Cook” (High) for 5 minutes. Perform a quick release.
4️⃣ Stir and adjust: Open the lid, stir to combine, and add a splash of broth or milk if needed to loosen the sauce. Stir in Parmesan cheese for extra creaminess.
5️⃣ Serve and garnish: Taste, adjust seasoning, and garnish with fresh parsley. Serve warm.
Notes
Pro oh là là tip: After pressure cooking, transfer the dish to a baking dish, sprinkle it with shredded cheese or breadcrumbs, and broil for 3–5 minutes. This adds a golden, bubbly topping that takes your instant pot chicken and noodles to gourmet levels!
- Prep Time: 10 minutes
- Cook Time: 5 minutes (plus time for pressure build and release)