Pioneer Woman Instant Pot Chicken & Noodles

Josie Smythe

Adapted for the Instant Pot by Elizabeth Krochman McDonald
www.facebook.com/groups/InstantPotCommunity/permalink/123...

2 cans cream of chicken soup

2 cans chicken broth (15oz each)

1 stick butter or margerine

1 lb chicken breasts (fresh or frozen)

1 packages frozen egg noodles (24 oz) I used Reames.

Put chicken in Instant Pot first.

Pour the two cans of soup, chicken broth and butter on top.

Put the lid on Instant Pot and use POULTRY setting.*

Set to 25 mins for frozen chicken, or 15 mins for thawed chicken.

Natural Pressure Release.

Pull chicken out and shred chicken.

Put chicken back into broth with a whole bag of frozen egg noodles.

Stir and put lid back on pot.

Set the instant pot to SOUP setting for 5 mins.

When complete do a Quick Release, but very slowly so the liquid doesn't come out the vent.

*If your pot doesn't have a Poultry function use the Manual or Pressure Cook function instead.

Made this recipe again tonight and I made a few changes:

I didn't have cream of chicken soup so I added one can cream of mushroom and one can of cream of celery instead. I also cut the butter in half. Then I cooked the noodles for 8 mins instead of 5.

I think it turned out better the second time around. It had a bit more flavor and the noodles were a little less chewy.

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