Description
An easy Instant Pot dinner with tender chicken thighs, wide egg noodles, mushrooms and vegetables in a creamy, savory sauce.
Ingredients
2 Tbsp butter
4 oz sliced mushrooms
½ cup diced onion
1 rib of celery, sliced (optional)
2 cups chicken broth
2 tsp garlic powder
1 ½ tsp kosher salt
1 tsp black pepper
1 tsp poultry seasoning
8 oz old fashioned wide egg noodles
20 oz boneless skinless chicken thighs
2 cups frozen mixed veggies
½ cup heavy cream
2 Tbsp cornstarch
Instructions
- Turn Instant Pot to saute setting. When display says HOT add in the butter and let it melt. Add in the mushrooms, onions and celery and saute for 3-4 minutes.
- Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Add in garlic powder, salt, pepper and poultry seasoning. Sprinkle in the noodles. Cut chicken into bite size pieces. Place chicken on top of the noodles.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 4 minutes. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.
- Stir in the frozen veggies and cream.
- If sauce needs thickening make a cornstarch slurry. In a small bowl stir together 2 Tbsp of cornstarch with 2 Tbsp of water, until smooth. Then pour the mixture into the Instant Pot and turn it to saute setting. The cornstarch mixture will thicken up contents of pot quickly.
- Serve and enjoy!
Notes
Instead of raw chicken thighs you can use 3 cups chopped rotisserie chicken.