Instant Pot Chicken and Noodles

• servings: 6 servings
• active time: 5 minutes
• total time: 46 minutes

Ingredients

2 tablespoons olive oil

1 onion (diced)

2 pounds boneless chicken breasts

2-10.5 ounce cans cream of chicken soup

6 cups chicken broth

12 ounces wide egg noodles

1 teaspoon garlic powder

1/2 teaspoon salt

1/2 teaspoon black pepper

Fresh parsley for garnish (optional)

Directions

Press sauté.

Once the pot reads "hot", add the olive oil, then add onion. Cook until softened, 3-4 minutes.

Press cancel.

Add chicken broth, chicken breasts, cream of chicken soup, garlic powder, salt, and pepper to the pot. Stir to combine.

Close lid and set valve to sealing position. Press manual high pressure and adjust the cooking time to 15 minutes. It should take about 10-15 minutes to come to pressure.

When cooking has finished, let the pressure release naturally for 10 minutes, and then turn the pressure release valve to venting to release any remaining pressure.

Unlock and remove the lid.

Remove chicken and shred with two forks. Set aside.

Add egg noodles to pot.

Close and lock the lid. Be sure that the pressure release valve is set to sealing. Press manual high pressure and adjust the cooking time to 3 minutes.

When the cooking time has finished, carefully turn the pressure release valve to venting to release the pressure.

Add shredded chicken back to pot, and stir gently to combine.

Let stand 5 minutes before serving.

Nutrition

• Calories: 575 kcal
• Total Fat: 23 g
• Saturated Fat: 6 g
• Unsaturated Fat: 16 g
• Trans Fat: 0.2 g
• Cholesterol: 145 mg
• Sodium: 439 mg
• Total Carbohydrate: 46 g
• Dietary Fiber: 2 g
• Total Sugars: 2 g
• Protein: 45 g