Instant Pot Comfort Chicken Noodles

Juicy bites of chicken and veggies in a cassava roux-based gravy with Paleo noodles. It doesn't get much more cozy than this comfort food, y'all. Whole 30 and AIP directions included!
10 minutes
25 minutes
Show nutritional information
This is our estimate based on online research.
Fat:21 g
Carbohydrates:26 g
Protein:43 g
Calculated per serving.

Serves: 4

Serves: 4decrease servingsincrease servings



Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Turn Instant Pot to SAUTE (FOR STOVETOP: Heat large Dutch oven over medium heat)
  2. When hot, add ghee and vegetables. Stir well.
  3. Saute for about 5 minutes, stirring often.
  4. Sprinkle over cassava flour, and stir continuously for about 5 minutes.
  5. It is normal for this roux to stick to the bottom. Use a metal spatula to continuously scrape the bottom of the pot to prevent burning.
  6. Stir in broth ½ cup at a time to prevent lumps.
  7. Once all broth is incorporated, bring to a simmer.
  8. Stir in seasonings, chicken and noodles, scraping the bottom of the pot too.
  9. Immediately press the CANCEL button on the Instant Pot. (FOR STOVETOP: Bring to a simmer and cook for about ten minutes or until noodles are softened to your liking)
  10. Secure the lid, ensure the vent is closed.
  11. Press the MANUAL button, set pressure to LOW, and set the timer to 5 minutes.
  12. Allow program to run, then carefully quick release the pressure.
  13. Stir well and scrape the bottom again. Enjoy!


For fully compliant AIP and Whole 30 noodles: In place of kelp noodles use zucchini noodles, sweated with salt on a paper towel for 30 minutes to remove some liquid. Kelp noodles are fairly delicate once cooked, and will break apart if cooled and reheated again.

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