Made this for Niko – think I will make it again – Instantpot
- 2 boneless skinless chicken breasts
- 2 ½ cups broth
- 1 teaspoon Italian seasoning
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- 4 cups egg noodles
- ¾ cup cream
- 2 tablespoons corn starch
Instructions
- Cut chicken breasts into small pieces.
- Heat oil in Instant Pot over sauté and add the chicken, cooking and stirring until just cooked on the outside (2-3 minutes).
- Stir in Italian seasoning, salt, and pepper.
- Add broth and scrape any remaining bits of chicken off the bottom of the Instant Pot.
- Add egg noodles but do not stir. Simply press down into the liquid gently, but don’t worry if they’re not completely covered.
- Put the lid on, turn the valve to sealing, and select Manual or Pressure cook on high pressure, for a cook time of 2 minutes. It will take about 10 minutes to build pressure and begin counting down.
- Once the cook time is up, let the pressure release naturally for 5 minutes, and then open the valve to release the remaining pressure. Letting the pressure release naturally completely will result in overcooked pasta.
- Whisk together the cream and corn starch. Add it to the pasta and cook on sauté for 2-3 minutes until bubbly and thickened. Serve.
It was super easy, and tasted pretty good for being a fast meal (because I am working)
May try this over the weekend: Instant Pot Chicken Pad Thai
INGREDIENTS
FOR THE SAUCE
- 1/4 cup brown sugar
- 1/4 cup chicken broth or water
- 1/4 cup rice vinegar
- 1/4 cup low-sodium soy sauce or wheat-free tamari
- 2 tablespoons fish sauce (or sub with more low-sodium soy sauce)
- 2 tablespoons creamy natural peanut butter
- 5 cloves garlic, minced
- 1 tablespoon sesame oil
- 1 tablespoon Sriracha (or to taste)
FOR THE PAD THAI
- 1 lb chicken breast, 1.5-inch dice
- 1 cup matchstick carrots (about 2 medium carrots)
- 1/4 cup diced green onion, white and light green parts only (reserve dark green part for garnish)
- 8 oz rice noodles
- 2 zucchini, spiralized or cut into matchsticks
- 1 cup bean sprouts
- 1 red bell pepper, thinly sliced
SERVE WITH
- cilantro
- sliced green onion
- lime wedges
- chopped peanuts
INSTRUCTIONS
- In a medium bowl, whisk together all the sauce ingredients.
- Place the diced chicken in the Instant Pot and pour in the sauce. Put the carrots and green onion on top. Pressure cook on Manual High pressure for 4 minutes. It will take about 10 minutes to come to pressure. At the end of cooking time, allow for a 5-minute Natural Pressure Release (NPR).
- Meanwhile, bring a large pot of water to boil on the stovetop and cook the rice noodles according to package directions, until you just reach your desired texture. Drain in a colander and set aside.
- After the 5-minute NPR, quick release any remaining pressure in the Instant Pot. Stir in the zucchini, bean sprouts and bell pepper. Put the lid on the Instant Pot to steam the vegetables in the heat of the sauce for about 3 minutes (see note 6).
- Add the rice noodles to the Instant Pot and use tongs to carefully toss them with the chicken and vegetables, until they’re evenly covered in sauce. Let them sit for a minute to warm up, if necessary. Serve immediately with your chosen garnishes. Store leftovers in a sealed container in the refrigerator and eat within 4 days.
NOTES
- This recipe was tested in a 6-quart Instant Pot model.
- Nutrition estimate does not include optional garnishes.
- Inactive time indicates the time it takes the Instant Pot to come to pressure and release pressure.
- To make this in an 8-quart Instant Pot model, you can double the entire recipe or double everything but the noodles.
- See my comments and recommendation in the post about pressure cooking the noodles along with the chicken.
- Some Instant Pot models have a “Steam” function. Do not use this as it will pressure cook your vegetables and they will turn to mush! Just steam them in the heat of the cooked chicken/sauce.
