Instant Pot Chicken Noodle Casserole
Description
This casserole is a classic dish made a new way. It will become one of your favorite dinners because it's so quick to make and yummy.
Ingredients
4 T. salted butter*
1 1/2 lb. boneless, skinless chicken breasts, sliced into 1/4-inch thick cutlets and cut into small bite-size pieces
1 lb. sliced baby bella mushrooms, optional
1 T. Worcestershire sauce
3 1/2 c. chicken broth
1 1/2 t. Italian seasoning
1 t. garlic powder
1 t. onion powder
1 t. black pepper
12 oz. bag wide ribbon egg noodles
20 oz. frozen veggie mix (corn, carrots, peas and green beans)
1 c. heavy cream or half & half
1/4 c. Ranch dressing (not mix, but actual dressing from a bottle)
2 c. shredded cheese blend, your favorite
1/2 c. grated Parmesan cheese
5.2-oz. package Boursin cheese, any flavor
1-2 T. hot or buffalo wing sauce, if desired
1 t. seasoned salt, or to taste
Directions
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Add butter to the Instant Pot; press Sauté; adjust so it’s on More or High setting. When melted and bubbling, add chicken and mushrooms; sauté for 5 minutes, until chicken is white in color and mushrooms are softened and browned. (If not using the mushrooms, only add 2 T. butter.*)
Add Worcestershire sauce; scrape to deglaze the bottom of the pot, getting browned bits from the chicken and mushrooms.
Add broth, Italian seasoning, garlic powder, onion powder, and black pepper; stir well.
Layer in the egg noodles, smoothing down with a spatula, then the frozen veggies; DO NOT stir.
Secure the lid; move the valve to the sealing position; hit Cancel; hit Manual or Pressure Cook on High Pressure for 2 minutes.
Allow a 10-minute natural release followed by a quick release (see Tip).
Add cream, Ranch dressing, shredded cheese, Parmesan cheese, garlic herb cheese, hot or wing sauce and seasoned salt, to taste. Stir until fully melded.
Serve.
6 servings.
Tip:
If you want the noodles a bit firmer, go for a 5-minute natural release instead of 10.