Ret Soup
Introduction
This comforting Instant Pot Chicken and Noodles recipe is perfect for those chilly February days. It’s easy to make, with tender chicken, savory broth, and perfectly cooked noodles all coming together in a creamy sauce. Whether you’re cooking for the family or just a cozy night in, this dish is sure to satisfy.
Detailed Ingredients with measures
Sliced onion: 100g
Minced garlic: 10g
Boneless, skinless chicken breasts: 500g
Chicken broth: 500ml
Dried egg noodles: 250g
Carrots, sliced: 100g
Celery, chopped: 100g
Unsalted butter: 30g
Heavy cream: 100ml
Salt: 5g
Black pepper: 2g
Dried thyme: 1g
Frozen peas: 100g
Cornstarch: 10g
Water: 50ml
Prep Time
10 minutes
Cook Time, Total Time, Yield
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings
Detailed Directions and Instructions
Step 1: Sauté the Onions and Garlic
Set your Instant Pot to sauté mode and add the unsalted butter. Allow it to melt, then add the sliced onion and minced garlic. Sauté for about 2-3 minutes until the mixture becomes fragrant.
Step 2: Add Chicken and Broth
Place the boneless, skinless chicken breasts into the pot. Pour the chicken broth over the chicken.
Step 3: Layer Noodles and Vegetables
Layer the dried egg noodles on top of the chicken without stirring. Next, add the sliced carrots and chopped celery. Sprinkle salt, black pepper, and dried thyme over the mixture.
Step 4: Pressure Cook
Secure the lid of the Instant Pot and set it to manual high pressure for 8 minutes.
Step 5: Quick Release
Once the cooking time is complete, perform a quick release of the pressure. Carefully remove the lid from the pot.
Step 6: Shred the Chicken
Remove the chicken breasts from the pot and use two forks to shred them. Return the shredded chicken back into the pot.
Step 7: Add Cream and Peas
Switch the Instant Pot back to sauté mode. Stir in the heavy cream and frozen peas, mixing well.
Step 8: Thicken the Sauce
In a small bowl, mix the cornstarch with water to create a slurry. Add this slurry to the pot and stir to thicken the sauce. Cook for an additional 2-3 minutes.
Step 9: Serve
Serve hot, enjoying your creamy and comforting chicken and noodles dish.
Notes
Serving Size
This recipe yields approximately 4 servings.
Storage
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Freezing
The dish can be frozen, but the texture of the noodles may change when reheated.
Adjustments
Feel free to customize the vegetables according to your preference, such as adding mushrooms or bell peppers.
Spice Level
For added heat, consider including red pepper flakes. Adjust seasoning to taste.
Storage Instructions
Leftover Instant Pot Chicken and Noodles can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stove over medium heat or in the microwave until heated through. If you want to store it longer, you can freeze it for up to 3 months. When reheating frozen portions, allow them to thaw in the refrigerator overnight before warming.
Serving Suggestions
This dish pairs wonderfully with crusty bread or a fresh green salad for a complete meal. You can also serve it with a sprinkle of fresh herbs, such as parsley or chives, for a burst of color and flavor. For added texture, consider sprinkling some grated Parmesan cheese on top before serving.
Nutritional Information
Per serving, this recipe provides approximately:
– Calories: 450
– Protein: 35g
– Carbohydrates: 45g
– Dietary Fiber: 3g
– Sugars: 3g
– Total Fat: 15g
– Saturated Fat: 8g
– Sodium: 800mg
This dish is a good source of protein and can be part of a balanced meal when served with vegetables.
Ingredient Substitutions
If you need to make substitutions due to dietary restrictions or preferences, consider the following alternatives:
– **Chicken:** You can use boneless, skinless thighs instead of breasts for a juicier option.
– **Broth:** Vegetable broth can be used as a substitute for chicken broth for a vegetarian version.
– **Noodles:** Gluten-free egg noodles or whole wheat noodles can replace dried egg noodles.
– **Heavy cream:** Half-and-half or coconut cream can be used for a lighter or dairy-free option, respectively.
– **Frozen peas:** Fresh peas or other vegetables like green beans can be added for variation.
Adjust seasonings according to your taste preferences to maintain the dish’s flavor.
Cook Techniques
Sautéing
Sautéing is a cooking technique that involves using a small amount of fat, such as butter, over medium to high heat. In this recipe, the sliced onion and minced garlic are sautéed until fragrant, enhancing their flavors before adding the chicken.
Pressure Cooking
Pressure cooking is a method that utilizes steam to cook food quickly in a sealed pot. In this recipe, the chicken and other ingredients are cooked under high pressure for 8 minutes, resulting in tender chicken and perfectly cooked noodles.
Shredding Chicken
Shredding chicken involves using two forks to pull apart cooked chicken into bite-sized pieces. This technique helps to distribute the chicken evenly throughout the dish, ensuring every bite is flavorful.
Thickening with Cornstarch
Thickening with cornstarch involves mixing cornstarch with water to create a slurry, which is then added to sauces for added thickness. In this recipe, the slurry is stirred in to create a creamy sauce that coats the noodles and chicken.
Quick Release
Quick release is a method used in pressure cooking to release steam quickly after cooking. This technique allows you to safely open the Instant Pot and check on your dish without waiting for the pressure to decrease naturally.
FAQ
Can I use chicken thighs instead of chicken breasts?
Yes, you can use boneless, skinless chicken thighs instead of breasts for a richer flavor.
What type of noodles should I use?
Dried egg noodles work best for this recipe, but you can substitute with other types of noodles, keeping in mind that cooking times may vary.
Can I add other vegetables?
Absolutely! Feel free to add vegetables like bell peppers, mushrooms, or peas for additional flavor and nutrition.
Is there a dairy-free option for this recipe?
Yes, you can substitute heavy cream with coconut milk or a dairy-free cream alternative to make it dairy-free.
How do I store leftovers?
Store leftover chicken and noodles in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stovetop or in the microwave before serving.
Conclusion
This Instant Pot Chicken and Noodles recipe delivers a satisfying combination of flavors and textures, making it an ideal choice for a quick, hearty meal. The tender chicken and creamy broth nestled with noodles and vegetables provide comfort in every bite. It’s easy enough for busy weeknights yet comforting enough for a special family gathering. Enjoy the warmth and deliciousness this dish brings to your table!
Chicken Alfredo Pasta
Transform your chicken and noodles into a rich Alfredo pasta dish by replacing the broth with a mix of chicken stock and heavy cream. Add some grated Parmesan cheese for extra creaminess.
Chicken and Broccoli Noodle Casserole
Incorporate steamed broccoli along with the chicken and noodles for a nutritious twist. Top with breadcrumbs and cheese before popping it into the oven for a cheesy crust finish.
Italian Chicken and Noodles
Add Italian seasoning, diced tomatoes, and black olives to make a zesty Italian-inspired version. Serve with a sprinkle of fresh basil for a refreshing touch.
Buffalo Chicken Noodles
Spice things up with a Buffalo chicken variation by mixing in Buffalo sauce after shredding the chicken. Serve with a drizzle of ranch or blue cheese dressing for a tangy kick.
Vegetable Chicken Noodle Soup
For a lighter meal, add more vegetables like zucchini, spinach, or bell peppers. Increase the broth quantity for a delicious soup version that’s perfect for chilly days.
