Description
Chicken and noodle casserole with mushrooms and a crispy cheesy topping made in your Instant Pot.
Ingredients
Scale
- 2 Tbsp butter
- 1 cup diced onion
- Pinch of kosher salt
- 5 ounces sliced mushrooms
- 2 tsp low sodium soy sauce
- 1 tsp lemon juice
- 2 cups chicken broth
- 1/2 tsp black pepper
- 8 ounces old fashioned wide egg noodles (I used Mrs. Miller's brand)
- 10-12 ounces of boneless skinless chicken thighs cut into 1 inch pieces
- 1/4 tsp kosher salt
- 1/4 cup heavy cream
- 1/3 cup panko crumbs
- 2 tsp olive oil
- 1/2 cup shredded cheddar cheese
Instructions
- Turn Instant Pot to saute setting. When display says HOT add in the butter and let it melt. Add in the onion and pinch of salt. Saute for 3 minutes. Stir in the mushrooms. Saute for 3 more minutes.
- Pour in the soy sauce, lemon juice and broth. Scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Add in the pepper, noodles, chicken and ¼ tsp kosher salt. Don’t stir.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 5 minutes. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid.
- Stir in the cream.
- In a small bowl stir together the panko, olive oil and cheese.
- Sprinkle it on top of the noodles. Use an air fryer lid to crisp up the top by baking at 400 degrees for 5 minutes. If you don’t have an air fryer lid you may place the stainless steel liner in the oven and bake at 400 degrees for 10 minutes on the top rack.
- Serve and enjoy!
- Category: Chicken
- Method: Instant Pot