Pressure Cooker Chicken &
Noodles
Note: this makes an 8 quart pot full….can cut in half for a family
dinner or for the 6 quart Instant Pot.
2 packages chicken tenders (about a pound each) cut into large bite sized pieces.
Set cooker on brown or sauté and brown chicken lightly.
Add all other ingredients in the order listed. Do not stir (must have liquid on the bottom to come to pressure).
32 oz chicken stock
2 tbs chicken bouillon (optional). I use the Better than Bouillon for the best flavor
1 stick butter
Celery (a few stalks) sliced ½ inch
Carrots (to your liking) sliced ½ inch
2 16 oz packages of Ream’s Frozen Egg Noodles
2 16 oz packages of Ream’s Frozen Egg Noodles
1 family sized (26oz) can of cream of chicken soup (or two 14oz cans). Spread to cover noodles.
Pressure cook on high for 12 minutes. Natural release for about 10 minutes then
release remaining pressure. May need to
add water if too thick.
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