Instant Pot Chicken Noodles Recipe 455

INSTANT POT CHICKEN & NOODLES RECIPE - (4.5/5)

Instant Pot Chicken & Noodles Recipe - (4.5/5) image

Provided by lindaauman

Number Of Ingredients 11

Ingredients

3 frozen or thawed boneless skinless chicken breasts
5 to 6 cups of chicken broth, divided
1 (10.5-ounce) can of cream of chicken soup
1 onion, chopped
1 full stalk of celery, chopped
1 (12-ounce) bag of frozen carrots
1/2 (10-ounce) bag of frozen peas
2 cubes of chicken bouillon
1 (20-ounce) bag of Reames noodles, frozen
salt and black pepper to taste
2 tablespoons of butter

Steps:

Turn your pot to sauté mode and add 2 tablespoons of butter. Sauté the onion for a few minutes until translucent, then add the celery and cook it down for a few minutes. Add frozen chicken, salt, and black pepper, and 2 cups of chicken broth to the pot. Set it on manual high for 10 minutes. 10 minute natural pressure release when the time is up. Remove chicken from the pot and transfer to a cutting board, give the chicken a dice/shred. Add the carrots, peas, bouillon, cream of chicken soup, Reames noodles, chicken, and 2 cups chicken broth; add more salt and black pepper to taste. Give it a good stir, put the lid on and set it on manual high for 6 minutes. Natural pressure release 10 minutes. If it's too thick, add another cup or 2 of broth. Serve!

INSTANT POT® CHICKEN NOODLE SOUP

Instant Pot® Chicken Noodle Soup image

Simple and fast chicken noodle soup made in the Instant Pot®.

Provided by Tim

Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes

Time 1h20m

Yield 6

Number Of Ingredients 15

Ingredients

2 tablespoons salted butter
3 carrots, or more to taste, peeled and sliced
3 stalks celery, or more to taste, chopped
1 medium onion, chopped
1 teaspoon ground thyme
1 teaspoon dried oregano
1 teaspoon salt, or to taste
½ teaspoon ground black pepper, or to taste
4 cups chicken broth
4 cups water
4 cubes chicken bouillon
2 bay leaves
1 pound frozen skinless, boneless chicken breast halves
1 (8 ounce) package thin egg noodles
1 tablespoon dried parsley

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®), select Saute function, and add butter. Add carrots, celery, and onion to the melted butter; saute until soft, 3 to 5 minutes. Stir in thyme, oregano, salt, and pepper. Cancel Saute function.
Stir in chicken broth, water, bouillon cubes, and bay leaves. Add frozen chicken breasts. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, 10 minutes. Switch to the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
Remove chicken from the pot. Carefully chop or shred the meat, and add back to the pot.
Select Saute function and add egg noodles. Cook until noodles are tender yet firm to the bite, 8 to 10 minutes. Stir in dried parsley and serve.

Nutrition Facts : Calories 300.2 calories, Carbohydrate 34.5 g, Cholesterol 85 mg, Fat 7.8 g, Fiber 3.2 g, Protein 22.1 g, SaturatedFat 3.4 g, Sodium 2046 mg, Sugar 4.3 g

INSTANT POT CHOGAE GUKSU

Instant Pot Chogae Guksu image

This Instant Pot Chogae Guksu is an easy Korean recipe with a refreshing, cold broth, plus chicken, veggies, and egg to make it a balanced meal.

Provided by Nancy Cho

Yield Serves 4

Number Of Ingredients 16

Ingredients

2 cornish hens, skin removed and wing tips trimmed, or a small 3- to 3½-lb. whole chicken
2 scallion stems
2 tsp. whole black peppercorns
4 garlic cloves
4 servings somyeon (wheat flour noodles), about 14 oz.
1⁄2 Persian cucumber, julienned, for garnish
4 cherry tomatoes, halved, for garnish
Egg Jidan (optional, see note at top)
1 Tbsp. minced garlic
2 Tbsp. minced scallion
1 tsp. fine sea salt
1⁄2 tsp. ground black pepper
1 Tbsp. brown rice vinegar
1 tsp. fine sea salt
1⁄2 tsp. white granulated sugar
1⁄2 tsp. yeon gyeoja (hot mustard paste)

Steps:

Add cornish hen, scallion stem, peppercorn, garlic, and 14 cups of water (or just past 3 QT half fill line) to the inner pot of your 6-qt. Instant Pot.
Turn and lock the lid and move the steam release valve to the sealed position. Select Pressure Cook on High setting and program for 20 minutes. When the cooking is complete, release pressure naturally for 10 minutes, then quick-release any remaining pressure. Unlock and carefully remove the lid. Transfer the cornish hens to a dish to cool.
Using a spoon and a skimmer, discard the aromatics and skim the fat and solids from the broth. Once the cornish hen is cool enough to touch, shred into bite-sized pieces. Add the chicken seasoning to the shredded cornish hen. Combine well and set aside. Once the broth has cooled to room temperature, store in a freezer-safe container. Freeze about 1 to 2 hours until cold and starts to turn into slush.
When ready to serve, remove the broth from the freezer and add the broth seasonings, stirring to combine.
In a medium pot, bring 4 cups of water to a boil. Cook somyeon, about 2 to 3 minutes, or according to package's instructions. Use a strainer to rinse the noodles in cold water and drain.
Place somyeon in individual bowls and add the broth. Adjust the broth seasonings according to your taste as needed. Garnish with cucumber, tomato, and Egg Jidan (if using) and serve.

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