Need a FAST & EASY dinner? Break out the pressure cooker because this Instant Pot Chicken Noodle Casserole is ready in about 15 min & it’s SO GOOD!
My friends, have I got a treat for you! I’m all about the super quick & easy dinners. The other night I wanted to make my standard chicken noodle casserole. It is crowd favorite & one of our most popular recipes here.
But I didn’t have a ton of time. We had to run out the door for dance & a theatre audition in about an hour. Plus it was HOT that day. I didn’t want to turn on the oven. So I decided to see if I could make that family favorite in my pressure cooker. I’m pleased to say, it turned out FABULOUS!
It was as easy as tossing everything in the Instant Pot & turning it on. Honestly, it was THAT easy! I am super obsessed with dump & go recipes. There are a lot of times that I often change, omit or find some sort of work-around when I see recipes that have too many extra steps.
I just don’t think that certain recipes justify all the extra work that is sometimes added to them. I feel that when we are talking about the pressure cooker or even the slow cooker, the point is to keep it EASY. So dump & go recipes are where it’s at for me.
Honestly, I love making chicken recipes in the instant pot. It has been a game-changer for me. It really does speed up my dinner prep, which gives us a whole lot more time for all the other activities we have going on.
1 lb boneless chicken breasts, diced
1 tbsp olive oil
16 oz frozen mixed veggies
16 oz egg noodles
1 cup heavy cream
4 cups chicken broth
1 tsp garlic powder
1 tsp onion powder
1 tsp seasoned salt
1 tsp black pepper
1 cup cheddar cheese, shredded
1/2 cup French fried onions
Turn the sauté function on your Instant Pot and add in the chicken, olive oil, garlic powder, onion powder, seasoned salt, and black pepper.
Allow to cook for about 2-3 minutes, or until the outside of the chicken is white in color.
Turn off the sauté feature and add in the egg noodles, chicken broth, and mixed veggies.
Place lid securely onto Instant Pot and ensure valve is in sealed position.
Cook manual, high pressure for 5 minutes followed by a quick release.
Once pin drops, remove lid and stir in the heavy cream.
Place sauté function back on and allow to cook another 2-3 minutes, or until sauce thicken.
Stir in the shredded cheese and French fried onions.
Serve and enjoy!