Description
Egg noodles with chicken, mushrooms, corn, spinach and cream cheese. An easy, filling dinner made in the Instant Pot.
Ingredients
Scale
- 1 Tbsp butter
- 4 ounces sliced mushrooms
- 2 cups water
- 1 Tbsp Better than Bouillon chicken base
- 1 Tbsp Worcestershire sauce
- 1 1/2 tsp Italian seasoning
- 1 Tbsp minced dry onion
- 1 1/2 tsp garlic powder
- 1 tsp black pepper
- 1/2 tsp kosher salt
- 8 ounces egg noodles
- 2 cups chopped cooked chicken
- 4 ounces cream cheese
- 1 cup frozen sweet corn
- 2-3 cups chopped spinach
- 1/3 cup shredded parmesan cheese
- 3 Tbsp heavy cream
- Hot sauce, optional
Instructions
- Turn Instant Pot to saute setting. When display says HOT add in the butter and let it melt. Add in the mushrooms and saute for 3 minutes. Turn off Instant Pot.
- Pour in the water. Stir in the Better than Bouillon, Worcestershire, Italian seasoning, onion, garlic powder, pepper and salt. Sprinkle in the egg noodles. Add the chicken on top of the noodles. Add in the cream cheese, corn and spinach.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 1 minute. When time is up let pot sit for 5-10 minutes. Move valve to venting and remove the lid.
- Stir in the parmesan cheese and cream. Add hot sauce to taste. Serve and enjoy!
- Category: Chicken
- Method: Instant Pot