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–+ servings

Chicken and Noodles (Instant Pot)

Course: Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 15 minutes
30 minutes
Total Time: 55 minutes
Servings: 8 Servings
Print Recipe

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.