Description
An Instant Pot chicken and noodle dish with ranch seasoning, chopped pepperoncinis, sweet corn, and green beans all simmered in a zesty pepperoncini broth and topped with melted cheddar.
Ingredients
Scale
- 1 Tbsp olive oil
- 1/2 cup diced onion
- 1 cup chicken broth
- 1 cup pepperoncini juice
- 20 ounces boneless skinless chicken thighs (frozen is okay)
- 8 ounces egg noodles
- 1 cup frozen sweet corn
- 1 cup frozen green beans
- 1 1/2 Tbsp dry ranch dressing mix
- 1/2 cup sour cream or greek yogurt
- 1/2 cup chopped pepperoncinis or banana peppers
- 1 cup shredded cheddar cheese
Instructions
- Turn Instant Pot to saute setting. When display says HOT add in the oil and swirl around. Add in the onion and saute until soft and translucent.
- Pour in the broth and pepperoncini juice and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Add in the chicken. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 12 minutes. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid.
- Move chicken to a cutting board and set aside.
- Sprinkle noodles into Instant Pot. Dump corn, beans and ranch mix on top. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 3 minutes. When time is up move valve to venting and remove the lid.
- Chop the chicken and stir it into the Instant Pot along with the sour cream, pepperoncinis and cheese.
- Serve and enjoy!
- Category: Chicken
- Method: Instant Pot