Chicken and Noodles with Mixed Vegetables

Serves 4 in about 58 minutes. The pressure cooker brings tsp poultry seasoning and garlic clove together.

Ingredients

• 2 large chicken breasts (skinless/boneless, fresh or frozen)
• 2 (10.75 oz) cans cream of chicken soup
• 2 (14.5 oz) cans of chicken broth (or 3 ¾ cups)
• 1 stick of butter, unsalted (use 1/2 stick if you are trying to cut down on fat content)
• 1 garlic clove, pressed (or 1/2 tsp garlic powder)
• ¼ tsp poultry seasoning
• ¾ tsp kosher salt, divided (or 1/2 tsp table salt)
• ½ tsp black pepper
• (2) 12 oz packages frozen egg noodles**, (1) 24oz bag.
• 1-2 cups frozen mixed vegetables (optional)

Method

1. Set your pressure cooker to Sauté mode (just to get things warming up and start melting the butter, not to actually saute anything).
2. Tip in the butter, broth, cream soup, 1/2 tsp of the salt, pepper, garlic, and poultry seasoning. Mix until combined.
3. Tip in the chicken breasts.
4. Cancel sauté mode.
5. Put the lid on your pot, set the steam release knob to the Sealing position.
6. Press the Manual, or Pressure Cook button (or dial), and the + or - button to set time for 12 mins (If your chicken is frozen, do 18 minutes). High Pressure. Larger pieces of chicken will need more cook time.
7. After cooking cycle ends, let the pot sit undisturbed and do a 10 instant Natural Release, then manually release the remaining pressure, and when the pin drops, open the lid.
8. Lift out the chicken and set on a plate. Turn off the pot (Cancel).
9. Tip in the frozen egg noodles to the pot. Make sure they are submerged in the broth.
10. Put the lid on the pot and set the steam release knob to the Sealing position.
11. Then press the Manual or Pressure Cook button and set for 9 minutes.
12. While noodles are cooking, shred the chicken using 2 forks. It should shred very easily. Scatter with the remaining 1/4 tsp salt.
13. When cooking cycle ends, let it do a 5 instant Natural Release, then do a Controlled Quick Release* of the remaining pressure, and when the pin drops, open the lid.
14. *A controlled quick release means you release the steam in short bursts, then longer bursts, until you can be sure none of the sauce spews out of the vent with the steam from the intense pressure. Then fully open the vent and let it go.
15. Stir in the frozen mixed vegetables, if using, and stir.
16. Stir in the shredded chicken back into the pot. Stir. Leave it to sit covered for a few minutes. If you added the frozen mixed vegetables, they will heat through. Mix and serve.
17. After removing the cooked chicken, turn on the Sauté function and add the noodles. Simmer as you would on a stove top until they are done (add a little more broth if needed), then add the shredded chicken back in.

More instant pot ideas are in the instant pot collection.