It is SUPER cold outside right now...and Creamy Chicken & Noodles is always a winter favorite in this house. Normally it takes 8 hours in the Crock-Pot, but tonight I made in in the Instant Pot in about an hour total. It's just as delicious but in a lot less time! :)
Instant Pot Creamy Chicken & Noodles
Ingredients:
4 boneless skinless chicken breasts
4 cans chicken broth
4 cans chicken broth
1 stick (1/2 cup) butter, sliced
2 can cream of chicken soup
24oz Reames Frozen Egg Noodles
Directions:
2 can cream of chicken soup
24oz Reames Frozen Egg Noodles
Directions:
1. Pour the chicken broth in the Instant Pot. Add chicken, butter, and cream of chicken soup in that order. Do not stir!
2. Close the lid and pressure cook on high for 10 minutes.
2. Close the lid and pressure cook on high for 10 minutes.
3. Allow the pressure to release naturally for 10 minutes, then quick release.
4. Open the lid and carefully remove chicken, shred, then return to the inner pot.
4. Open the lid and carefully remove chicken, shred, then return to the inner pot.
5. Add the frozen Reames egg noodles to the inner pot and stir.
6. Put the lid back on the Instant Pot. Set to "Soup" for 5 minutes.
7. Allow the pressure to release naturally for 8 minutes. Then quick release remaining pressure, remove lid, and stir again before serving.