Soup

Instant Pot Chicken Noodle Stew is for Soup.

Instant Pot Chicken Noodle Stew takes 10 minutes to prepare.

Instant Pot Chicken Noodle Stew takes 15 minutes to cook.

Instant Pot Chicken Noodle Stew makes 15 servings.

The ingredients for Instant Pot Chicken Noodle Stew are:

2 tbsp vegetable oil
1 kg boneless, skinless chicken breast, cut into bite-sized pieces
1 small onion, diced
4 carrots, peeled and sliced
4 stalks celery, sliced
1 cup frozen peas
1 tsp salt
.5 tsp ground black pepper
1 tsp poultry seasoning
.5 tsp dried basil
.5 tsp dried oregano
4 cup dry pasta
8 cups chicken stock
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4 tbsp cornstarch + 6 tbsp cold water (combined to make a slurry)

Here is how you make Instant Pot Chicken Noodle Stew:

Set your Instant Pot to saute.Cut your vegetables and chicken.Pour the oil into the pot, then add the chicken, vegetables and all your seasonings. Saute for 3 or 4 minutes, stirring to ensure nothing sticks to the bottom.Add the dry pasta and chicken stock, do not stir, and cover.In a small bowl, mix your cornstarch and cold water to make a slurry.Set your pot to pressure cook for 7 minutes, then vent and open. Turn Instant Pot to saute.Add the cornstarch slurry to the stew and stir until thickened.Serving Size: Makes 15, 1-cup servingsNumber of Servings: 15Recipe submitted by SparkPeople user ARACHNIABAT.

The nutritional information for Instant Pot Chicken Noodle Stew is:

• Servings Per Recipe: 15
• Amount Per Serving
• Calories: 154.4

• Total Fat: 3.4 g
• Cholesterol: 27.5 mg
• Sodium: 429.3 mg
• Total Carbs: 17.2 g
• Dietary Fiber: 1.8 g
• Protein: 12.8 g