Instant Pot Chicken Noodle Casserole
Instant Pot Chicken Noodle Casserole is an easy dinner made with leftover chicken, egg noodles and vegetables in a creamy cheese sauce. Ready in 30 minutes!
Prep Time 5 minutes
Cook Time 4 minutes
pressure time 10 minutes
Total Time 19 minutes
Add the cooked chicken to the Instant Pot, and top with egg noodles
Add Herbes de Provence, minced onions, sea salt, garlic powder and pepper, and pour chicken broth over and around egg noodles. Press down lightly with wooden spoon or spatula
Place lid on Instant Pot, turn vent to Sealing, and hit PRESSURE COOK for 4 minutes
Pot will take a few minutes to reach pressure, then cook for 4 minutes. When pot beeps, turn vent for a quick release
When pin drops, remove lid, and stir. There will be liquid in the pot, but this will be absorbed the egg noodles.
Stir in frozen vegetables, then stir in heavy cream. Stir in cheeses, one at a time, and mix until thick and creamy. Casserole will continue to get thick and creamier as it cools
Recipe was made in a 6-quart Instant Pot pressure cooker but can be made in an 8 quart without any adjustments.
Can substitute Italian seasoning for Herbes de Provence.
Can use store bought low sodium chicken broth or homemade stock.
Calories: 270kcal | Carbohydrates: 5g | Protein: 25g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 81mg | Sodium: 578mg | Potassium: 283mg | Fiber: 1g | Vitamin A: 1385IU | Vitamin C: 2.8mg | Calcium: 312mg | Iron: 1.5mg