Best Instant Pot Chicken Noodles Recipes

INSTANT POT® CHICKEN PAPRIKASH WITH EGG NOODLES

Instant Pot® Chicken Paprikash with Egg Noodles image

Instant Pot® chicken paprikash. Tender shredded chicken with egg noodles.

Provided by Tom G.

Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes

Time 1h10m

Yield 8

Number Of Ingredients 15

Ingredients

2 pounds skinless, boneless chicken thighs
salt and ground black pepper to taste
3 tablespoons olive oil
1 large onion, diced
2 large garlic cloves, minced
2 cups chicken stock
2 tablespoons paprika
1 teaspoon salt
¼ teaspoon ground black pepper
1 bay leaf
1 (12 ounce) package wide egg noodles
2 tablespoons cornstarch
1 ½ tablespoons water, or as needed
1 cup heavy whipping cream
2 tablespoons sour cream

Steps:

Pat chicken dry; season with salt and pepper.
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil. Add the chicken in 2 batches and cook until browned, 2 to 3 minutes per side. Remove from pot and set aside.
Add onion and garlic to the pot. Saute, stirring frequently, until onion is translucent, about 5 minutes. Add chicken stock, paprika, salt, pepper, and bay leaf and mix with a wooden spoon. Return chicken to the pot.
Close and lock the lid. Set steam release valve to Sealing position and press Manual and high pressure. Set the timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in egg noodles. Close and lock lid; select High pressure and set the timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
Immediately release the pressure manually, about 5 minutes. Select Saute function. Mix cornstarch with water in a bowl and pour into the pot. Add heavy cream and sour cream. Mix thoroughly and turn off heat.

Nutrition Facts : Calories 517.5 calories, Carbohydrate 36.2 g, Cholesterol 141.6 mg, Fat 30.3 g, Fiber 2.4 g, Protein 25.1 g, SaturatedFat 11.7 g, Sodium 559.4 mg, Sugar 1.9 g

INSTANT POT CHICKEN & NOODLES RECIPE - (4.5/5)

Instant Pot Chicken & Noodles Recipe - (4.5/5) image

Provided by lindaauman

Number Of Ingredients 11

Ingredients

3 frozen or thawed boneless skinless chicken breasts
5 to 6 cups of chicken broth, divided
1 (10.5-ounce) can of cream of chicken soup
1 onion, chopped
1 full stalk of celery, chopped
1 (12-ounce) bag of frozen carrots
1/2 (10-ounce) bag of frozen peas
2 cubes of chicken bouillon
1 (20-ounce) bag of Reames noodles, frozen
salt and black pepper to taste
2 tablespoons of butter

Steps:

Turn your pot to sauté mode and add 2 tablespoons of butter. Sauté the onion for a few minutes until translucent, then add the celery and cook it down for a few minutes. Add frozen chicken, salt, and black pepper, and 2 cups of chicken broth to the pot. Set it on manual high for 10 minutes. 10 minute natural pressure release when the time is up. Remove chicken from the pot and transfer to a cutting board, give the chicken a dice/shred. Add the carrots, peas, bouillon, cream of chicken soup, Reames noodles, chicken, and 2 cups chicken broth; add more salt and black pepper to taste. Give it a good stir, put the lid on and set it on manual high for 6 minutes. Natural pressure release 10 minutes. If it's too thick, add another cup or 2 of broth. Serve!