Description
Creamy and hearty, these Instant Pot chicken and noodles recipe is super easy to prepare and you can use frozen chicken and frozen veggie mix for a no-fuss family dinner.
Ingredients
2 pounds (about 900 g) boneless skinless chicken breast (frozen is fine)
5 cups chicken stock
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
16 ounces / 450 g wholemeal rotini pasta (or pasta of your choice)
24 ounces / 650-700 g frozen mixed veggies
1 cup sour cream
Instructions
Turn the Instant Pot on and place the chicken breasts, stock, salt, pepper, garlic powder, onion powder and thyme inside the pot. Pop the lid on top, lock, and set to HIGH pressure for 10 minutes. After 3 beeps, the pressure will start to build and the cooking process will begin.
Once the timer goes off, do a quick release (move the top valve to Venting) to let off all of the steam pressure.
Remove the chicken and dice into small pieces. Return the chicken to the Instant Pot with the stock in it and add the veggies and pasta. Stir through and pop the lid back on top. Set to HIGH pressure for 1 minute, then do another quick release once the timer finishes.
Open the pot and stir in the sour cream, add a splash of milk or water if needed to loosen it up a bit. Adjust the salt and pepper to your liking and serve.
Nutrition
- Serving Size: 2 cups
- Calories: 642
- Sugar: 5.3 g
- Sodium: 534.8 mg
- Fat: 13.9 g
- Saturated Fat: 4.9 g
- Carbohydrates: 77.3 g
- Fiber: 10.8 g
- Protein: 53.7 g
- Cholesterol: 131.2 mg