Description
An amped up chicken alfredo with old fashioned egg noodles, broccoli, mushrooms, bacon and tomatoes made fast in your Instant Pot.
Ingredients
Scale
- 3 Tbsp butter
- 1 cup diced onion
- 6 ounces sliced mushrooms
- 2 tsp garlic powder
- 1/8 tsp nutmeg
- Kosher salt
- 1/2 tsp black pepper
- 1/8 tsp red pepper flakes
- 2 cups chicken broth
- 8 ounces old fashioned egg noodles
- 16 ounces chicken tenderloins
- 2 ounces cream cheese
- 1 (12 oz) bag frozen broccoli
- 1/4 cup sour cream
- 1/4 cup heavy cream
- 1/3 cup shredded parmesan
- 1/3 cup diced tomatoes
- 1/3 cup bacon crumbles
Instructions
- Turn Instant Pot to saute setting. When display says HOT add in the butter and let it melt. Add in the onion and mushrooms and saute for 4 minutes. Stir in the garlic powder, nutmeg, a pinch of salt, pepper and red pepper.
- Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Sprinkle in the noodles. Place chicken on top of noodles evenly. Sprinkle the chicken with a pinch of salt. Place cream cheese on top.
- Place a tall trivet* into the pot. Add the broccoli into an oven safe pan* that fits into your Instant Pot. Place the pan on top of the trivet.
- 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 10 minutes and then move valve to venting and remove the lid.
- Remove the pan and trivet. Stir in the broccoli, cream, sour cream. Sprinkle the parmesan cheese, bacon and tomatoes on top. (I used my air fryer lid to melt the cheese).
- Serve and enjoy!
- Category: Chicken
- Method: Instant Pot