This is hands down one of our favorites at our house! Super easy to make and it’s such a comfort meal.
Here’s what you need:
Ingredients:
2 can cream of chicken soup
2 can chicken broth (15oz each)
1 stick butter or margerine
1 lb chicken breasts (fresh or frozen)
1 packages frozen egg noodles (24 oz) | used Reames.
Directions :
In instant pot put chicken in first on the bottom(my chicken was frozen). Pour the two cans of soup, chicken broth and butter on top. Put the lid on instant pot and use POULTRY SETTING and set to 25 mins(15 mins if your chicken is fresh not frozen) . I used natural release. When I’m in a hurry I do a quick release and it’s just as good! Just use a towel so you don’t get the moisture all over. Pull chicken out and shred chicken. Put chicken back into broth with a whole bag of frozen egg noodles.
Stir and put lid back on pot. Set the instant pot to SOUP setting for 5 mins.
When complete I used quick release but very slowly with a towel over it so the liquid didn’t come out the vent.
Enjoy!
Hey It's Abbey! 