Instant Pot Chicken Noodle Stew
Nutritional Info
- 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
View full nutritional breakdown of Instant Pot Chicken Noodle Stew calories by ingredient
Introduction
A quicker way to make a creamy, comforting stew A quicker way to make a creamy, comforting stewNumber of Servings: 15
Ingredients
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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)
Tips
If your Instant Pot is a small one, just halve the recipe.
Directions
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 servings
Number of Servings: 15
Recipe submitted by SparkPeople user ARACHNIABAT.
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 servings
Number of Servings: 15
Recipe submitted by SparkPeople user ARACHNIABAT.
