Description
Creamy chicken, noodles and vegetables made in the Instant Pot.
Ingredients
Scale
- 1 Tbsp olive oil
- 1 cup diced onion
- 1/4 tsp poultry seasoning
- 2 cups chicken broth
- 8 ounces old fashioned medium egg noodles (I used Mrs Miller’s brand, see photo above)
- 1 1/2 pounds boneless skinless chicken thighs, trimmed of fat and cut into bite size pieces
- 1/2 tsp kosher salt
- 1 tsp black pepper
- 1 tsp garlic powder
- Pinch of red pepper flakes
- 4 ounces cream cheese
- 2 cups frozen mixed vegetables
Instructions
- Turn Instant Pot to saute setting. When display says HOT add in the oil and swirl it around. Add in the onion and saute for 4 minutes. Stir in the poultry seasoning.
- Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Add in the egg noodles. Place chicken on top of noodles. Sprinkle the salt, pepper, garlic powder, red pepper flakes on top of the chicken. Place cream cheese on top of chicken.
- 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 5-10 minutes and then move valve to venting. Remove the lid.
- Pop the vegetables in the microwave for 2 minutes. Then stir them into the pot.
- Salt and pepper to taste. Serve and enjoy!
- Category: Chicken
- Method: Instant Pot