Noodles and pasta cooked in a pressure cooker? You betcha! I first learned of this capability from Lorna Sass’ cookbook “Pressure Perfect” with her 5 minute pasta and meatballs. After discovering that you can have a pound of pasta cooked with sauce and meat within the same time it would take to just cook the pasta, I’ve used the concept regularly when I need to feed helpers at the cooking school or when I’m too tired to cook and tired of other leftovers.
After cooking pasta with tomato based sauces, I began to wonder how the pressure cooker could be used for a broth and cream/milk based sauce. These Chicken and Noodles are a bit more like a casserole but you could easily double the sauce quantity if you want it more stew-like.
Pressure Cooker Chicken & Noodles
12 oz. pkg. Egg Noodles
2 boneless, skinless chicken thighs, cut into bite size pieces
1 qt. chicken Broth (add an additional 1/2 cup of chicken broth if you use a 16oz. pkg. of noodles)
1 onion, sliced
2 stalks celery, sliced cross-wise into ¼ thick pieces
2 teaspoons kosher salt
¾ cup milk
3 tablespoons all-purpose flour
1 tablespoon ranch dressing mix
½ teaspoon ground black pepper
½ teaspoon celery salt
¾ teaspoon garlic powder
1 teaspoon Worcestershire sauce
1/8 teaspoon ground allspice
½ teaspoon onion powder
Fresh chopped parsley or chives for garnish, optional
Place egg noodles in bottom of 6qt. pressure cooker. Scatter chicken over the top of the noodles. Add the chicken broth, onions, celery and kosher salt.
Bring to pressure and cook over high pressure for 7 minutes. While noodles and chicken are cooking, combine the remaining ingredients together in a small bowl to blend seasonings and dissolve the flour. Quick-release pressure.
Remove lid. Add the mix mixture and cook until mixture simmers and thickens to desire consistency. Serve garnished with a sprinkling of chopped parsley or chives, if desired.