Description
A shareable Instant Pot recipe with thick noodles and tender bites of chicken enveloped in a creamy ranch sauce with bacon and cheddar.
Ingredients
Scale
- 2 cups chicken broth
- 8 ounces old fashioned wide egg noodles (I used Mrs. Miller's brand)
- 20 ounces boneless skinless chicken thighs, cut into 1/2 inch cubes
- 3 Tbsp dry Hidden Valley ranch dressing mix
- Pinch of black pepper
- 3 ounces cream cheese
- 1/2 cup sour cream
- 3 strips of bacon, fried and crumbled (I cooked mine in the air fryer)
- 1 Tbsp chives
- 1 cup shredded sharp cheddar cheese
Instructions
- Pour broth into Instant Pot. Add in the noodles and then the lay the chicken on top of the noodles evenly. Sprinkle the chicken with ranch mix and the pepper. Place cream cheese into the pot.
- 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 minutes and then move valve to venting. Remove the lid.
- Stir in the sour cream, bacon, chives and cheddar.
- Serve and enjoy!
- Category: Chicken
- Method: Instant Pot