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Vortex Plus - Crispy Boneless Buffalo Wings
Creamy Chicken and Noodles
| By : |
| Prep Time | 0 minutes |
| Cook Time | 45 minutes |
| Servings |
6 - 8 servings
|
Ingredients
- 4 cups low-sodium chicken broth warmed
- 1 lb boneless skinless chicken thighs
- 4 tbsp butter
- 21 oz cream of chicken soup
2 cans 10.5 oz - 24 oz frozen egg noodles
- 2 tbsp chopped italian parsley and fresh cracked pepper for garnish optional
Ingredients
|
Instructions
- Add warmed broth, chicken, butter and soup to the Instant Pot, in that order. Do not stir.
- Secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 10 minutes.
- When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
- Carefully remove the chicken from the pot to a cutting board and shred.
- Meanwhile, rinse the inside of the lid with cold water. Add the noodles to the pot and stir to mix, then secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 5 minutes.
- When the time is up, let the pressure naturally release for 5 minutes, then perform a controlled release of the remaining pressure, watching out for any starchy spray.
- Return the chicken to the pot and stir to combine. Serve hot topped with chopped italian parsley and fresh cracked pepper (optional).
Recipe Notes
*The MANUAL and PRESSURE COOK buttons are interchangeable.
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Very good. When I make this again I will use more chiken and fewer noodles. Also, I will cook the noodles a little longer.
Can you use regular noodles?
Its really good! I made this as my first dish with the IP! Its even better tasting as leftovers which i love! I added more chicken than listed and it was amazing!
I cant rate this yet as I didnt eat it (juicing), but my familly did and really enjoyed it! I may have to make more servings next time as its 7 of us in the house and they were fighting over the last of it, lol! I would say it was a hit at our home!!!!!
Nice and easy, but the noodles need a bit more cooking.
It turned out nicely. I was, however, confused to the cream of chicken soup. Does this recipe call for 2 cans of 10.5 oz cream of chicken soup or 1 can and a small portion of a second can? I think by using 2 cans my chicken and noodles turned into a soup. But it was still delicious!
Delicious and easy! I added a but of crushed rosemary when cooking the chicken and a couple of sliced carrots when i added the noodles.
Hi Bagadam,
The recipe calls for 21 oz total of cream of chicken which is 2, 10.5 oz cans.
If it is too liquidy for your preference than you can use less.
This really hit the spot! Yummy!!
Very good, very easy recipe! The only thing I changed was at the end of cooking after adding the chicken back in I added a can each of carrots, peas, and corn. This added some vegetables to the recipe and my kids and husband loved it. We will make again when we need a quick and easy meal. I think next time I’ll do the above and serve over mashed potatoes!
This turned out well! My first instapot meal. I used dried egg noodles. Set timer for 2 min instead of 5 min. Came out fine.
Turned out great. I clicked buy the ingredients but they were not the same as the recipe. Odd. Cook the noodles 6 min, maybe 7. It is a little bland, so add some salt.
I like thw way this is made easy and very taste thanks
Super easy to make, and delicious! I used dried noodles for 2 minutes. I will definitely be making this again!!!
This is my new favorite food. It was my first time using the instapot super easy did take a little longer than 45 minutes but it turn out great. The kids loved it. I used two pounds of chicken instead but we have tons of left overs.