Description
A creamy, cheesy Instant Pot chicken and noodle dish with tangy tomatoes and artichokes (or mushrooms) for a quick and easy meal.
Ingredients
Scale
- 2 Tbsp butter
- 1 cup diced onion
- 2 cups chicken broth
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- Dash of cayenne pepper
- 8 oz egg noodles
- 3 cups chopped rotisserie chicken
- 1 (15 oz) can crushed tomatoes
- 1 (13 oz) can artichoke hearts, drained and chopped (or 8 oz can sliced mushrooms)
- 1 Tbsp red wine vinegar
- 1/2 cup cream or evaporated milk
- 2 cups shredded cheddar cheese
Instructions
- Turn Instant Pot to saute setting. When display says HOT add in the butter and let it melt. Add in the onion and saute for 4 minutes.
- Pour in the broth and scrape bottom of pot so that nothing is sticking. Sprinkle in the salt, pepper, garlic powder and cayenne pepper. Turn off Instant Pot.
- Sprinkle in the noodles. Add the chicken evenly on top of the noodles. Dump crushed tomatoes and artichoke/mushrooms and vinegar on top.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 1 minute. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid.
- Stir in the cream/milk and the cheese.
- Serve and enjoy!
- Category: Chicken
- Method: Instant Pot