Fast Chicken and Noodles

  • 4 large Chicken Breasts (skinless/boneless, fresh or frozen)
  • 4 cups chicken stock
  • 1/2 stick unsalted butter, cubed
  • 1/2 tsp garlic pepper seasoning
  • 1/2 tsp Kosher Salt
  • 1/2 tsp Black Pepper
  • 1 (12 oz) package Frozen Egg Noodles
  • 1 cup sliced or shredded carrots
  • 1/2 cup celery, chopped
  • 1 teaspoon Herbs de Provence
  1. Set your Instant Pot to sauté mode and sauté the garlic, carrots, celery, and onion in the butter till translucent.
  2. Cancel sauté mode.
  3. Add in the chicken, broth salt, pepper, and seasoning.
  4. Put the lid on the Instant Pot.
  5. Cook on PRESSURE COOK for 20-25 minutes.
  6. Allow the Instant Pot to do a natural release for 5 minutes and then quick release the rest of the pressure.
  7. Carefully open the pot and shred the chicken breasts.
  8. Return the chicken back to the pot and stir into the noodles.
  9. Serve with your favorite green salad