Instant Pot Chicken And Noodles Pioneer Woman
Lemme tell y'all, I stumbled upon these Instant Pot Comfort Chicken Noodles and Pioneer Woman Chicken and Noodles recipes on the Pinterest, and let me be the first to say, they hit different. I'm talking fall-off-the-bone tender chicken, perfectly cooked noodles, and a broth that will have you saying, "Mmm mmm mmm" with every sip.
Instant Pot Comfort Chicken Noodles
First up, we got this here Instant Pot Comfort Chicken Noodles. And let me tell you, it's perfect for all my peoples out there who are tryna eat clean and stay on that Whole 30 or autoimmune protocol (AIP) game. It's got everything you need to feel warm and fuzzy on a chilly day, without any of that processed nonsense. So, let's get into it.
First, you gotta get yourself:
- 1 lb of bone-in, skin-on chicken thighs
- 1 onion, diced
- 4 cloves of garlic, minced
- 4 cups of chicken broth (make sure it's Whole30 compliant if that's your thang)
- 1 cup of sliced carrots
- 1 cup of sliced celery
- 1 cup of sliced mushrooms
- 1 tsp of dried thyme
- 1 tsp of dried rosemary
- Salt and pepper to taste
- 1 package of your fave gluten-free noodles (I like using cassava noodles)
Once you got all that, you're ready to get cookin':
- Turn on your Instant Pot and press the "Saute" button. Add your chicken thighs, skin side down, and sear for about 5 minutes until the skin is crispy and golden. Remove and set aside.
- Add your onions and garlic to the pot and saute for 2-3 minutes until they're softened and fragrant.
- Add your chicken broth, carrots, celery, mushrooms, thyme, rosemary, salt, and pepper to the pot and give it a good stir.
- Add your chicken thighs back to the pot.
- Close the lid and set the Instant Pot to cook on high pressure for 15 minutes.
- Once it's done, let it naturally release for 10 minutes, then manually release any remaining pressure.
- Remove the chicken thighs from the pot and shred the meat, discarding the bones and skin. Add the shredded chicken back to the pot.
- Cook your noodles separately according to the package instructions, then add them to the pot.
- Give it a good stir and let it sit for a few minutes to soak up all the goodness.
- Serve hot and enjoy!
Pioneer Woman Chicken and Noodles
Now, if you're lookin' for something a little more classic and hearty, then you gotta try this Pioneer Woman Chicken and Noodles recipe. It's got all the comforting goodness of grandma's chicken noodle soup, but with a little more kick.
Here's what you're gonna need:
- 2-3 lbs of bone-in, skin-on chicken breasts
- 1 onion, diced
- 3 cloves of garlic, minced
- 6-7 cups of chicken broth
- 2 cups of sliced carrots
- 2 cups of sliced celery
- 1 can of cream of chicken soup (or you can make your own using almond milk and arrowroot powder for a dairy-free option)
- 1 lb of your fave egg noodles
- Salt and pepper to taste
- Fresh parsley for garnish
Here's what you do:
- Start by browning your chicken breasts in a large pot or Dutch oven over medium-high heat. You want that skin nice and crispy, so let it cook for about 6-7 minutes per side. Once it's done, remove it from the pot and set it aside.
- Add your onions and garlic to the pot and saute for a few minutes until they're soft and fragrant.
- Add your chicken broth, carrots, celery, cream of chicken soup, salt, and pepper to the pot and give it a good stir.
- Add your chicken breasts back to the pot and bring everything to a boil.
- Reduce the heat to low and let it simmer, covered, for about 2 hours. You want that chicken to be fall-off-the-bone tender.
- Once your chicken is cooked, remove it from the pot and shred it, discarding the skin and bones.
- Add your egg noodles to the broth and let it simmer, uncovered, for about 10-12 minutes until the noodles are cooked through.
- Add your shredded chicken back to the pot and give it a good stir.
- Let it simmer for a few more minutes to let everything meld together.
- Top with some fresh parsley and serve hot!
Trust me, y'all. These recipes are the real deal. Give 'em a try and let me know how they turn out!
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