Description
An Instant Pot dish with egg noodles, chicken, celery, onion, creamy sauce and a crispy potato chip topping.
Ingredients
Scale
- 1 Tbsp olive oil
- 1/2 cup diced onion
- 1 rib of celery, diced or sliced
- 1 1/2 cups chicken broth
- 6 ounces egg noodles
- 14 ounces fresh chicken breasts or thighs, cut into 1/2 inch cubes
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1/2 cup crushed potato chips
Instructions
- Turn Instant Pot to saute setting. When display says HOT add in the oil and swirl it around. Add in the onion and celery. Saute for 4 minutes.
- Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Add in half of the chicken, then the noodles, then the other half of the chicken. Sprinkle the onion powder, garlic powder, salt and pepper on top.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 2 minutes. When time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid.
- Stir in the sour cream and mayonnaise. Sprinkle the potato chips on top. If you have an air fryer lid bake for 5 minutes at 350 degrees. If you don’t have an air fryer lid then place the stainless steel liner in the oven and bake at 350 degrees for 10 minutes.
- Serve and enjoy.
- Category: Chicken
- Method: Instant Pot