Sort ingredients
sabervalley
QR Code
Listen
Pdf
Pour the chicken broth into the Instant Pot.
Place the chicken breasts in a single layer in the bottom of the pot.
Pour the cream of chicken soup on top of the chicken breasts.
Add the salt, pepper, ground sage and garlic powder to the pot.
Add the gravy mix to the pot.
Place the lid on the Instant Pot, turn the steam release handle to the sealing position and set the Instant Pot to pressure cook on High for 12 minutes.
When the Instant Pot is done pressure cooking, leave it to natural release for 6 minutes.
After 6 minutes turn the steam release handle to the venting position and finish releasing the pressure.
Remove the lid and use tongs to transfer the chicken breasts to a cutting board.
Add the egg noodles to the pot.
Gently spread the egg noodles out until they are almost all submerged in the liquid.
Return the lid to the pot, turn the steam release handle to the sealing position and set the Instant Pot to pressure cook on High for 3 minutes.
While the egg noodles are cooking use two forks to shred the chicken breasts.
When the Instant Pot is done pressure cooking, leave it to natural release for 4 minutes.
After 4 minutes turn the steam release handle to the venting position and finish releasing the pressure.
Add the shredded chicken to the pot and stir until all of the noodles and chicken are coated in sauce.
Serve and enjoy!