Easy Instant Pot Chicken & Noodles is a perfect update to a classic weeknight meal. Tender pieces of shredded chicken plus noodles and veggies are simply cooked in a rich, tasty sauce in an electric pressure cooker. Instructions are also given for stove top, slow cooker and oven cooking too.
Switch on the Instant Pot and select the sauté setting.
Season the chicken thighs well with sea salt and pepper. Add the butter to the pot.
Add the seasoned chicken and sear until the outside of the chicken in golden brown. You may need to do this in 2 batches so you don't crowd the pan.Note - this searing stage is optional but it does build great flavor. If you're in a rush, skip to the next step.
Add the diced onion, celery, carrots and garlic. Stir until combined.
Sprinkle on the flour and stir again. Note - If the flour is well mixed into the other ingredients it won't go lumpy when you add the broth.
Add the broth and water. Stir again.
Add the thyme and bay leaves.
Season again and close the lid.
Cook on manual high pressure for 5 minutes. Once it has finished cooking let the pressure release naturally for 10 minutes then release the remaining pressure via manual release.
Remove the bay leaf and chicken pieces.
Set the Instant Pot to sauté again. When the liquid is boiling, carefully add the egg noodles and stir gently. Cook for another 8 minutes (or per the packet instructions) uncovered, or until noodles are cooked to al dente, stirring occasionally.
Meanwhile shred the chicken with 2 forks.
Add the chicken back to the pot and gently stir into the noodles.
Garnish with parsley and serve.
Notes
Searing the chicken is optional! It does build delicious flavor but if you're in a rush feel free to skip step 3 carry on to step 4.
Nutritional information is provided as a courtesy only and should be taken as an estimate rather than a guarantee. Ingredients can vary and the Family Food Kitchen can't guarantee the accuracy of this information.