Description
A creamy Instant Pot chicken and noodles dish made with tender chicken, egg noodles, mushrooms, and a savory sauce. It’s slurp slurp good!
Ingredients
Scale
- 2 Tbsp olive oil
- 1 cup diced onion
- 8 ounces sliced mushrooms
- 4 cups low sodium chicken broth
- 1 (1 ounce) packet onion soup mix
- 12 ounces old fashioned wide egg noodles (I used Mrs. Miller's brand)
- 2 pounds chicken tenderloins (or raw chicken cut into bite size pieces)
- 2 tsp black pepper
- 1 (10.5 oz) can cream of chicken with herbs condensed soup
- 4 ounces cream cheese
Instructions
- Turn Instant Pot to saute setting. When display says HOT add in the oil and swirl around. Add in the onion and mushrooms. Saute for 4 minutes.
- Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Sprinkle in the onion soup mix and the egg noodles. Lay the chicken evenly over the noodles. Sprinkle the chicken with the pepper. Scoop the cream of chicken soup over the top of the chicken. Dump the cream cheese on top. Don’t stir.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 4 minutes. When time is up let pot sit for 5-10 minutes and then move valve to venting.
- Remove the chicken and cut it into bite size pieces. Stir it into the pot.
- Serve and enjoy!
- Category: Chicken
- Method: Instant Pot