Chicken and Noodles (Instant Pot)
Equipment
- 1 Instant Pot Pressure Cooker
Ingredients
- 3 Cups Chicken broth low sodium
- 1 Pound Chicken breasts boneless and skinless
- 21 Ounces Condensed cream of chicken soup
- 1 Teaspoon Black pepper
- ½ Teaspoon Ground sage
- 1 Teaspoon Garlic powder
- 1 Ounce Chicken gravy mix dry
- 12 Ounces Wide egg noodles
- 1 Package Bob Evans ready-to-eat mashed potatoes In the refrigerator section
Instructions
- Pour chicken broth into the Instant Pot.
- Place chicken breasts in a single layer in the bottom of the pot.
- Pour the cream of chicken soup on top of chicken breasts.
- Add the pepper, ground sage, garlic powder, then gravy mix to the pot.
- Place the lid on the Instant Pot, turn the steam release handle to seal position and set the Instant Pot to pressure cook on HIGH for 12 minutes.
- When Instant Pot is done pressure cooking, leave it to natural release for 6 minutes.
- After 6 minutes, turn the steam release handle to the venting position and finish releasing the pressure.
- Remove the lid and using tongs, transfer the chicken breasts to a cutting board.
- Add the egg noodles to the pot. Gently spread the noodles until they are almost all submerged in the liquid.
- Return the lid to the pot, turn the steam release to sealing position and set the Instant Pot to cook to pressure cook on HIGH for 3 minutes.
- While the eggs noodles are cooking, use two forks to shred the chicken breasts.
- When Instant Pot is done cooking, leave it to natural release for 4 minutes. After 4 minutes, turn the steam release handle to the venting position and finish releasing the pressure.
- Add the shredded chicken to the pot and stir until all of the noodles and chicken are coated in sauce.
- Serve over mashed potatoes, and enjoy.
Notes
I reduced the original salt content by changing to low-sodium chicken broth, and eliminating 1 teaspoon of salt from the original recipe. Add salt to taste.
