Chicken & Noodles in IP
This is my go-to recipe for Chicken & Noodles in the Instant Pot. It is easy and quick and really hits the spot. Because it uses Campbell’s Cream of Chicken soup as a base, it is super creamy.
Pioneer Woman Chicken and Noodles in IP
This recipe from SimplyHappyFoodie.com is really good too and pretty similar. OK, it’s the same. 😉 I have sauteed mushrooms first and also change up the soups if I don’t have what I need, as well. Any cream soup can be substituted as well. Or veggies added.
Other Chicken & Noodle recipes
My altered recipe: (creamy & silky)
Ingredients:
- 2 10.5 oz. cans Campbell’s Chicken Broth
- 1 22.8 oz. can Campbell’s Cream of Chicken soup (family size)
- 1 10.5 oz can Campbell’s Cream of Mushroom Soup
- 1/2 stick of salted butter
- 1 large chicken breasts (fresh or frozen) (when I buy a big pack of chicken, I take them out of the pkg and wrap separately in foil, marking them and adding the date, that way I can pop one out as needed. I put them all back together in a large ziplock and freeze them.)
- 1 1 lb. pkg extra wide egg noodles
Steps:
- I used 1 large frozen chicken breast, sprinkled on both sides with garlic powder, salt and pepper. I put it in Instant Pot first.
- Pour in the 2 cans of broth, mushroom soup, cream of chicken soup and butter on top (try to keep the cream soups on TOP of the chicken and off the bottom. Do not stir.) I also added some water to get all the creamy soup remnants (sticking inside can) out and into the broth. Maybe a can or so of hot water.
- Put the lid on the Instant Pot and use poultry setting for 15 mins (fresh chicken) or 20 mins (frozen)
- Natural Pressure release for 15 mins.
- Pull chicken out and shred with 2 forks.
- Give the soup a stir to make sure nothing is sticking to the bottom. I use silicone utensils to scrape bottom.
- Put shredded chicken back into broth and stir.
- Add the package of extra wide noodles. If the broth looks too watery, add extra noodles to absorb the excess broth. I used to make this with only reames frozen noodles, but adding the dry noodles helps absorb the excess broth, so I now use the dry noodles because I like it better. When the dry noodles cook and absorb the liquid broth, the starch and the broth combine to make a really creamy and silky broth. The larger the noodles, the better the texture.
- Stir and put lid back on pot.
- Set the Instant Pot to the Soup setting for 7 mins.
- When complete, use quick release, but very slowly to avoid starchy spray. If I notice the broth was too watery, I let it natural release a bit (10 mins) to keep absorbing. Then release a bit until the pressure is gone. I find that sometimes when I use the frozen noodles, they stick to the bottom, so make sure you stir to loosen everything. The dry noodles, don’t sink to the bottom.
- Ladle that stuff out in nice bowls and devour on a cold day.