Chicken and Noodles - Instant Pot

2 tbsp butter

1 onion (chopped)

2 ribs of celery (chopped)

6 boneless skinless chicken thighs

6 cups of chicken broth (or water plus Better than Bouillon chicken flavor)

1 can of cream of chicken soup

1# bag of frozen peas and carrots (or 1½ to 2# mixed veggies instead of peas, carrots and corn)

1# bag of frozen corn

1 12-oz or 16-oz bag of Reames noodles (frozen) {or ½ of a 24-oz bag}

salt and pepper to taste

Sauté onions and celery in 2 T butter.

Add ½ cup broth and deglaze pot if needed.

Add chicken, salt and pepper, chicken broth (or water and Better than Bouillon), noodles and frozen vegetables to the pot. Stir well.

Add the cream of chicken soup on top but do not stir.

Set it on Manual or Pressure Cook high for 10 minutes. When time is up, do at least a 20-minute natural pressure release.

Remove chicken from the pot and transfer to a cutting board, cut up or shred chicken.

Add chicken back to the pot.

Stir well and serve.

Page footer