Description
Instant Pot creamy chicken and egg noodle casserole with cheddar cheese.
Ingredients
Scale
- 2 tsp olive oil
- 3 boneless, skinless chicken thighs, cut into bite size pieces
- 1 tsp garlic powder
- 1 tsp kosher salt
- 1 tsp pepper
- Pinch of red pepper flakes
- 3 1/2 cups chicken broth
- 1 (12 oz) package egg noodles
- 1 (10.5 oz) can cream of celery soup
- 1/2 cup sour cream
- 1 cup shredded sharp cheddar cheese
Instructions
- Turn Instant Pot to saute setting. When display says HOT add in the oil and swirl it around. Add in the chicken and cook it for just 2-3 minutes. Sprinkle the chicken with garlic powder, salt, pepper, and red pepper flakes.
- Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Sprinkle in the pasta. Dump the cream of celery on top of the noodles.
- 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 and then move valve to venting. Remove the lid.
- Stir in sour cream and half of the cheese. Sprinkle the remaining cheese on top and serve. Alternatively, scrape the mixture into a 9×13 inch pan and bake with the cheese on top at 350 degrees for 25 minutes.