Description
Tender bites of chicken tossed in a creamy sauce with egg noodles, pepperoncinis and ranch seasoning. All made in one pot, your Instant Pot.
Ingredients
Scale
- 2 Tbsp butter
- 1 cup diced onion
- 3 cloves garlic, minced
- 2 cups chicken broth
- 8 ounces egg noodles
- 2 cups chopped cooked chicken
- 3 Tbsp dry ranch dressing mix
- 1 (12 oz) package frozen vegetables of your choice (optional)
- 2 ounces cream cheese
- 1/2 cup loosely packed chopped pepperoncinis
- 1/2 cup sour cream
- 1 cup shredded cheddar
- Salt and pepper
Instructions
- Turn Instant Pot to saute setting. When display says HOT add in the butter and let it melt. Add in the onions and saute for 3 minutes. Add in the garlic and saute for 30 seconds.
- Pour in the chicken broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Sprinkle in the egg noodles. Then Layer the chicken, ranch dressing mix, vegetables and 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 1 minute. When time is up move valve to venting and remove the lid.
- Stir in the pepperoncinis and sour cream. Taste test and add salt and pepper to taste (I added in a half teaspoon each). Then sprinkle the cheese on top and let it melt (I used my air fryer lid to melt it quickly).
- Serve and enjoy.
- Category: Pasta
- Method: Instant Pot