Description
This comforting Instant Pot recipe combines tender chicken breasts, wide egg noodles, and mixed vegetables in a creamy, cheesy sauce. It’s a quick and easy one-pot meal perfect for busy weeknights, offering a hearty blend of protein, veggies, and cheesy goodness with minimal cleanup.
Ingredients
Units
Scale
Protein
- 1 pound boneless, skinless chicken breasts, thawed
Liquids & Dairy
- 1 cup chicken broth
- 6 cups water
- 3/4 cup milk
Pantry
- 3 cups wide egg noodles
- 1 (10.5-ounce) can cream of chicken soup with herbs
- Salt and pepper, to taste
Vegetables
- 2 cups frozen mixed vegetables
Cheese & Garnish
- 1 cup shredded sharp cheddar cheese
- Fresh chopped parsley, for garnish
Instructions
- Pressure Cook Chicken: Place the chicken breasts at the bottom of the Instant Pot and pour in 1 cup of chicken broth. Secure the lid, set the steam release knob to “sealing,” and cook on the manual high-pressure setting for 10 minutes. After cooking, let the pressure release naturally for 5 minutes, then perform a quick release to let out the remaining pressure.
- Remove and Prepare Chicken: Once all pressure has been released, carefully open the Instant Pot. Remove the chicken with tongs and transfer it to a cutting board. Leave the cooking liquid in the pot.
- Cook Noodles and Vegetables: Turn off the Instant Pot, then select the sauté setting. Add 6 cups of water to the pot, stirring to combine with the cooking liquid, and bring to a boil. Once boiling, add the wide egg noodles and frozen mixed vegetables. Cook for 7-8 minutes, stirring occasionally, until the noodles are tender.
- Shred Chicken: While noodles and veggies cook, shred or cube the chicken breasts.
- Drain Noodles and Veggies: When the noodles and vegetables are cooked, turn off the Instant Pot. Using oven mitts, remove the inner pot carefully and pour its contents into a colander to drain excess water.
- Combine Everything: Return the drained noodles and vegetables back into the Instant Pot’s insert, place it back inside the cooker, and reselect the sauté setting. Add the milk, cream of chicken soup, shredded cheddar cheese, and the shredded or cubed chicken.
- Finish and Serve: Stir the mixture continuously until the cheese has melted and the sauce is creamy and well combined. Turn off the Instant Pot, season with salt and pepper to taste, and garnish with fresh chopped parsley before serving.
Notes
- Cook time includes the time it takes for the Instant Pot to come to pressure and for noodles and vegetables to boil.
- This recipe was made using an Instant Pot LUX80 8-quart model.
- Use tongs carefully when removing hot chicken and oven mitts when handling the hot inner pot.
- Adjust the seasoning to your taste for salt and pepper.
