Recipe Details
Ingredients
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2poundsskinless, boneless chicken breasts, or more to taste
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6cupschicken broth, divided
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2tablespoonsbutter
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1largeonion, chopped
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1tablespoongarlic powder
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1tablespoonItalian seasoning
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1teaspoonsalt and ground black pepper to taste
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1(16 ounce) packageuncooked wide egg noodles
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1cupwater as needed
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1(16 ounce) packagefrozen mixed vegetables
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1(10.5 ounce) cancream of chicken soup
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1cupsour cream
Cooking Directions
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Turn on a multi-functional pressure cooker (such as Instant Pot) and add chicken and 2 cups broth. Close and lock the lid and seal the vent. Choose manual high pressure and set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
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Release pressure using the natural-release method according to manufacturer’s instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid.
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Remove chicken, shred, and set aside. Pour broth into a bowl and reserve.
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Turn the empty Instant Pot to Saute and melt butter. Add onion to melted butter and saute 2 to 3 minutes. Add shredded chicken, reserved broth, and remaining broth. Stir in garlic powder, Italian seasoning, salt, and pepper. Place egg noodles on top and press down to submerge; if necessary, add more water just to cover the noodles.
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Close and lock the lid and seal the vent. Choose manual high pressure and set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
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Release pressure using the natural-release method according to manufacturer’s instructions for 5 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid.
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Add frozen vegetables, cream of chicken soup, and sour cream to the pot. Stir to combine and replace the lid. Wait 5 minutes for vegetables to warm through.
Editor’s Note:
In the magazine, this recipe appears as “Instant Pot Chicken Noodle Stew”.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe10 | |
Calories477 | |
% Daily Value * | |
Total Fat 20g |
25% |
Saturated Fat 8g |
39% |
Cholesterol 112mg |
37% |
Sodium 1354mg |
59% |
Total Carbohydrate 50g |
18% |
Dietary Fiber 4g |
14% |
Total Sugars 3g |
|
Protein 26g |
|
Vitamin C 6mg |
32% |
Calcium 83mg |
6% |
Iron 4mg |
20% |
Potassium 415mg |
9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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