Oh my goodness, let me tell you about my absolute favorite weeknight meal: this instant pot chicken noodles recipe! It’s like a warm hug on a chilly evening, and the best part? It comes together in a flash! With the Instant Pot, I can whip up a comforting bowl of homemade chicken noodles in just 25 minutes. I remember the first time I made this—I was exhausted after a long day at work, and the thought of cooking felt daunting. But with the Instant Pot, I sautéed, added my ingredients, and in no time, my kitchen was filled with the most amazing aromas. Trust me, you’ll be amazed at how simple it is to create a dish that tastes like it took all day. So grab your Instant Pot, and let’s dive into this deliciousness together!
Ingredients for Instant Pot Chicken Noodles Recipe
- 1 pound chicken breast, diced
- 8 ounces egg noodles
- 4 cups chicken broth
- 1 cup carrots, sliced
- 1 cup celery, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
How to Prepare Instant Pot Chicken Noodles Recipe
This is where the magic happens! Follow these steps, and you’ll have a delicious bowl of chicken noodles ready in no time.
Sauté the Aromatics
First things first, set your Instant Pot to sauté mode. Add those 2 tablespoons of olive oil and let it heat up for a minute. Then toss in the chopped onion and minced garlic. Oh wow, the smell will be incredible! Sauté them for about 2-3 minutes until the onions become translucent and the garlic is fragrant. Just keep an eye on it—nobody wants burnt garlic! This step is crucial because it builds the flavor base for our chicken noodles.
Combine Vegetables and Chicken
Now, it’s time to add in the sliced carrots and celery. Stir everything around for another 2 minutes. This helps to soften those veggies just a bit. Then, drop in your diced chicken breast along with the teaspoon of salt and half a teaspoon of black pepper. Give it a good stir to mix everything together. Trust me, the aroma is going to make your stomach growl!
Add Liquids and Noodles
Next, pour in those 4 cups of chicken broth. This is where the magic happens! Then, gently add the 8 ounces of egg noodles on top. It’s important to layer them properly and not stir just yet. The broth should cover the noodles, so don’t worry if they float a bit. This ensures they cook evenly and soak up all that delicious flavor.
Pressure Cook the Mixture
Close the lid of your Instant Pot and set it to manual mode for 8 minutes. Make sure the valve is on sealing. When it’s done cooking, do a quick release of the steam—just be careful, it can splatter a bit! Once the steam is released, you’re ready to move on!
Shred the Chicken and Serve
Carefully remove the chicken breast from the pot. It should be tender and easy to shred. Use two forks to shred it into bite-sized pieces, then return it to the pot. Give everything a good stir to combine again. The noodles will be perfectly cooked, and the broth will be so comforting. Serve it hot, and if you want, sprinkle a bit of fresh parsley on top for a pop of color. You’re going to love every spoonful!
Tips for Success
Want to take your instant pot chicken noodles recipe to the next level? Here are some trusty tips I swear by:
- Season it Up: Feel free to adjust the salt and pepper to your taste. Sometimes I like to throw in a dash of garlic powder or some Italian seasoning for an extra flavor kick!
- Frozen Chicken: No fresh chicken? No problem! You can use frozen chicken breasts straight from the freezer. Just add a couple of extra minutes to the cooking time.
- Herb It Up: Fresh herbs like thyme or parsley can really brighten up the dish. Toss in a handful right before serving for a pop of color and freshness.
- Leftover Love: If you have leftover chicken, shred it and toss it in during the last few minutes of cooking. It’s a great way to use up what you have!
- Veggie Variety: Feel free to mix in other veggies like peas or bell peppers. Just remember not to overcrowd the pot!
With these little tweaks, you can make this dish your own and keep it exciting every time you whip it up!
Nutritional Information
Now, let’s talk nutrition! This instant pot chicken noodles recipe not only satisfies your taste buds but also packs a decent nutritional punch. Here’s a general breakdown per serving (about 1 cup), keeping in mind that these values are estimates:
- Calories: 350
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Sugar: 2g
- Protein: 30g
- Cholesterol: 80mg
- Sodium: 800mg
This dish is low in fat and high in protein, making it a great option for a hearty meal without the guilt. Enjoy every nourishing bite!
FAQ Section
Can I use frozen chicken?
Absolutely! You can use frozen chicken breasts straight from the freezer. Just add a couple of extra minutes to the cooking time, and you’ll be good to go!
What can I substitute for egg noodles?
If you don’t have egg noodles on hand, you can use other types of pasta like rotini or even whole grain noodles. Just keep an eye on the cooking time since different pasta shapes can cook a bit differently.
How do I store leftovers?
To store leftovers, let the chicken noodles cool completely, then transfer them to an airtight container. They’ll keep well in the fridge for up to 3 days. When you’re ready to enjoy them again, just reheat in the microwave or on the stove, adding a splash of broth if needed to loosen it up!
Can I make this recipe ahead of time?
Yes! You can prep everything in advance and store it in the fridge until you’re ready to cook. Just remember to sauté the aromatics right before you start the pressure cooking process for the best flavor.
Can I add more vegetables?
Of course! Feel free to throw in other veggies like peas, bell peppers, or even spinach. Just be mindful of the total volume so you don’t overcrowd the pot.
Why You’ll Love This Recipe
- Quick and Easy: This recipe comes together in just 25 minutes, making it perfect for busy weeknights when you need a satisfying meal without the fuss.
- One-Pot Wonder: Everything cooks in the Instant Pot, so cleanup is a breeze! Less time washing dishes means more time enjoying your delicious meal.
- Deliciously Flavorful: The combination of sautéed onions, garlic, and fresh veggies creates a mouthwatering base that infuses every bite with flavor.
- Comforting and Hearty: There’s something so comforting about a warm bowl of chicken noodles, especially when it’s homemade. It’s like a hug in a bowl!
- Customizable: You can easily adjust the recipe to suit your taste. Want more veggies or different herbs? Go for it! This dish is as flexible as you need it to be.
- Family-Friendly: Kids and adults alike love this dish! It’s a great way to get everyone to enjoy a wholesome meal together.
- Meal Prep Friendly: This recipe is perfect for making ahead. You can double the batch and enjoy leftovers throughout the week!
Storage & Reheating Instructions
Got leftovers? No worries! This instant pot chicken noodles recipe stores beautifully, and I’ve got some tips to help you enjoy it again later. First, let the dish cool down completely before transferring it to an airtight container. This will help keep it fresh and prevent any sogginess. You can store it in the fridge for up to 3 days. Just make sure it’s sealed well so it doesn’t absorb any other fridge odors!
When you’re ready to dive back in, reheating is super simple. You can either pop it in the microwave for a quick warm-up, adding a splash of chicken broth if it looks a little dry, or heat it on the stove over medium-low heat. Stir it gently to ensure even warming. Just be careful not to overheat it, as that can make the noodles mushy. You’ll want that comforting texture just as you remembered it! Enjoy every last bite!
Instant Pot Chicken Noodles Recipe: 25 Minutes of Comfort
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Low Fat
Description
A simple and quick recipe for chicken noodles made in an instant pot.
Ingredients
- 1 pound chicken breast
- 8 ounces egg noodles
- 4 cups chicken broth
- 1 cup carrots, sliced
- 1 cup celery, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- Set the instant pot to sauté mode. Add olive oil and sauté onions and garlic until fragrant.
- Add sliced carrots and celery. Stir for 2 minutes.
- Add chicken breast, salt, and pepper. Stir to combine.
- Pour in chicken broth and add egg noodles.
- Close the lid and set to manual mode for 8 minutes.
- Once done, do a quick release of steam.
- Remove chicken, shred it, and return to the pot. Stir well before serving.
Notes
- You can use frozen chicken breasts if needed.
- Adjust seasoning to taste.
- Add herbs like thyme or parsley for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg
Keywords: instant pot chicken noodles recipe
