Description
An Instant Pot chicken and noodle casserole with mushrooms, sour cream, and a crispy Ritz cracker topping.
Ingredients
Scale
- 3 Tbsp butter
- 8 ounces sliced mushrooms
- 24 ounces boneless skinless chicken thighs, cut into bite size pieces
- 1 1/2 tsp kosher salt
- 1 tsp black pepper
- 1 1/2 tsp onion powder
- 1 1/2 tsp garlic powder
- 2 cups chicken broth
- 8 ounces egg noodles
- Dash of hot sauce
- 1 Tbsp cornstarch
- 1 cup sour cream
- 20 Ritz crackers, crushed
- 2 Tbsp melted butter
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. Add in the chicken and saute for 2 minutes. The chicken won’t be cooked through. Stir in the salt, pepper, onion powder and garlic powder.
- Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Add in the egg noodles and press to submerge (all noodles won’t be submerged and that’s okay).
- 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 10 minutes and then move valve to venting. Remove the lid.
- Stir in the hot sauce.
- Turn Instant Pot to saute setting. Stir together cornstarch together with 1 Tbsp of cold water until smooth. Stir the slurry into the pot to thicken the sauce. Once thickened turn off Instant Pot.
- Stir in the sour cream.
- Stir crushed crackers with the 2 Tbsp of melted butter. Sprinkle over the noodles in the pot.
- Place air fryer lid on top and air fry at 400° F for 3 minutes. If you don’t have an air fryer lid then place the Instant Pot stainless steel liner under your oven’s broiler for 3 minutes.
- Serve and enjoy!
- Category: Chicken
- Method: Instant Pot/Air fryer lid