Best Chicken Noodles Pressure Cooker Recipes

CHICKEN WITH BELL PEPPERS & NOODLES FOR PRESSURE COOKER

Chicken With Bell Peppers & Noodles for Pressure Cooker image

DH can't get enough of this; I can't believe that the noodles cook in the same pot! Toula Patsalis hits a home run in "The Pressure Cooker Cookbook."

Provided by KateL

Categories One Dish Meal

Time 55m

Yield 6 serving(s)

Number Of Ingredients 19

Ingredients

1/4 cup olive oil
1 large white onion (sliced)
3 garlic cloves (crushed)
4 skinless chicken breast halves (2-inch thick)
1 red bell pepper (sliced lengthwise)
1 green bell pepper (sliced lengthwise)
3 cups chicken broth
8 ounces tomato sauce
1 tablespoon fresh lemon juice
2 tablespoons brown sugar
2 teaspoons salt
1/4 teaspoon black pepper (freshly ground)
2 teaspoons dried basil
1 1/2 teaspoons dried oregano
1/2 teaspoon ground fennel
1 bay leaf
16 ounces egg noodles (dry)
1/2 cup fontinella cheese, grated (2 ounces)
1/2 cup parmesan cheese, grated (2 ounces)

Steps:

In a pressure cooker, heat oil. Add onion and saute in hot oil 3 minutes.
Add garlic, chicken pieces, and peppers. Saute over medium-high heat 3 minutes, stirring occasionally.
Stir in broth, tomato sauce, lemon juice, brown sugar, salt, black pepper, and herbs. Add noodles and stir again. Secure lid. Over high heat, develop steam to high pressure. Insert a heat diffuser between pan and heat. Reduce heat to maintain pressure and cook 10 minutes. Release pressure according to manufacturer's directions. Remove lid.
Combine cheeses. Discard bay leaf. Stir chicken and noodle mixture and
transfer to a serving bowl. Sprinkle with cheese.
Makes 6 servings.

Nutrition Facts : Calories 568.1, Fat 17.7, SaturatedFat 4.3, Cholesterol 121.5, Sodium 1587.3, Carbohydrate 67.1, Fiber 4.6, Sugar 10.4, Protein 34.5

CHICKEN NOODLES - PRESSURE COOKER

Chicken Noodles - Pressure Cooker image

This is a great recipe for getting a meal on the table fast. It also works great without a pressure cooker....just simmer about 20 minutes longer until the chicken starts to fall apart. I also feel strongly about not using chicken stock w/MSG in it - buy the all-natural kind! Its so much better!

Provided by Black Radish

Categories Stew

Time 40m

Yield 6 serving(s)

Number Of Ingredients 18

Ingredients

8 boneless skinless chicken thighs
3 carrots, large dice
1 onion, chopped
3 stalks celery, finely diced
2 garlic cloves, chopped
8 cups chicken stock
1 bay leaf
5 sprigs fresh thyme
1 sprig fresh rosemary
2 sprigs fresh sage
1 teaspoon poultry seasoning
salt and pepper, to taste
1 lb egg noodles, frozen such as Reames brand
1 cup frozen peas
2 tablespoons cornstarch
3 tablespoons stock
1 lemon, juice of
1/4 cup parsley, chopped

Steps:

Saute onion, celery and garlic until lightly browned. Add chicken, carrot, chicken stock, bay leaf, herbs & seasonings, and put pressure cooker lid on.
Bring to low pressure for 10 minutes and remove from the heat. Use a natural release method.
Remove pressure cooker lid when safe to do so. Broth should still be boiling & chicken should be starting to fall apart.
Return pot to burner over medium-high heat, add frozen egg noodles, and cook until almost soft.
When almost cooked, add cornstarch to chicken stock and stir to make a slurry. Add some of the slurry to the pot, stirring until it starts to thicken.
Remove sprigs of fresh herbs. Add peas & chopped parsley for color and juice of 1 lemon. Stir and serve.

Nutrition Facts : Calories 571.9, Fat 11.1, SaturatedFat 2.9, Cholesterol 149.8, Sodium 616.5, Carbohydrate 77.4, Fiber 5.2, Sugar 10.4, Protein 38.9

CHICKEN NOODLES - PRESSURE COOKER RECIPE - (4.5/5)

Chicken Noodles - Pressure Cooker Recipe - (4.5/5) image

Provided by smaier

Number Of Ingredients 18

Ingredients

8 boneless skinless chicken thighs
3 carrots, large dice
1 onion, chopped
3 stalks celery, finely diced
2 garlic cloves, chopped
8 cups chicken stock
1 bay leaf
5 sprigs fresh thyme
1 sprig fresh rosemary
2 sprigs fresh sage
1 teaspoon poultry seasoning
salt and pepper, to taste
1 lb egg noodles, frozen such as Reames brand
1 cup frozen peas
2 tablespoons cornstarch
3 tablespoons stock
1 lemon, juice of
1/4 cup parsley, chopped

Steps:

Saute onion, celery and garlic until lightly browned. Add chicken, carrot, chicken stock, bay leaf, herbs & seasonings, and put pressure cooker lid on. Bring to low pressure for 10 minutes and remove from the heat. Use a natural release method. Remove pressure cooker lid when safe to do so. Broth should still be boiling & chicken should be starting to fall apart. Return pot to burner over medium-high heat, add frozen egg noodles, and cook until almost soft. When almost cooked, add cornstarch to chicken stock and stir to make a slurry. Add some of the slurry to the pot, stirring until it starts to thicken. Remove sprigs of fresh herbs. Add peas & chopped parsley for color and juice of 1 lemon. Stir and serve.