We heard all the hype about pressure cookers, so we finally purchased one. We have been experimenting with it and it is as AWESOME as they say. The time that it saves for meals is amazing, plus the meats are so tender, they just fall apart.
Instant Pot Chicken Noodle Casserole Recipe
I love that you can saute and do all the work right in the pressure cooker. No need to dirty any other pans, just one pot for all the steps. I was looking for a simple chicken noodle soup but found this recipe so tweaked it to our liking and it is amazing. We actually ate this meal twice this week, because the kids loved it so much. Okay, who am I kidding I did too 🙂
We like our casseroles with a little liquid so we choose to use 5 cups chicken broth. You first set your Instant Pot to saute and add the olive oil. Then you cook the chicken (until it is white) and the spices. Just add the other ingredients and close the lid and BAM within 7 minutes it is done. It usually takes about 5-6 minutes to pressurize completely before it starts cooking, so total time from start to finish, prepping included, is about 20 minutes.
The chicken was super tender and the vegetables and noodles were cooked to perfection.
Serves 6-8
- 1 Tablespoon olive oil
- 2 skinless/boneless chicken breast, cubed
- 1/2 medium onion, diced or 1 Tablespoon onion powder
- 1 Tablespoon garlic powder
- Salt & Pepper
- 1 bag frozen mixed vegetables
- 16 oz bag egg noodles
- 4-5 cups chicken broth
- 1 cup heavy cream
- Turn Pressure Cooker to Saute and add olive oil
- When simmering, add the chicken and spices.
- Saute until chicken is white on the outside.
- Add egg noodles, vegetables, and broth.
- Close and lock the lid.
- Set Pressure Cooker to “Manual” setting and program for 7 minutes.
- When done and beeps, use the quick release.
- When steam is completely released, carefully open lid
- Stir in heavy cream.
- Put IP back on saute and cook for another 3-5 minutes until thickens.
- Serve!
We love to serve this with saltine crackers or biscuits and butter
Here are some other awesome things about pressure cooker meals:
- Reduces cooking time by 70%.
- Make sure you stay out of the way of the steam when you release the pressure.
- Less dirty dishes, because it is all prepared in the same pan.
- 1 Tablespoon olive oil
- 2 skinless/boneless chicken breast, cubed
- 1/2 medium onion, diced or 1 Tablespoon onion powder
- 1 Tablespoon garlic powder
- Salt & Pepper
- 1 bag frozen mixed vegetables
- 16 oz bag egg noodles
- 4-5 cups chicken broth
- 1 cup heavy cream
- Turn Pressure Cooker to Saute and add olive oil
- When simmering, add the chicken and spices.
- Saute until chicken is white on the outside.
- Add egg noodles, vegetables, and broth.
- Close and lock the lid.
- Set Pressure Cooker to “Manual” setting and program for 7 minutes.
- When done and beeps, use the quick release.
- When steam is completely released, carefully open lid
- Stir in heavy cream.
- Put IP back on saute and cook for another 3-5 minutes until thickens.
- Serve!
- We love to serve this with saltine crackers or biscuits and butter
Have you used a pressure cooker? Please share your thoughts in a comments below!
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My name is Joni Meyer-Crothers and I run this couponing/money-saving blog along with my husband, Jamie. We love to show others how to save money in a BIG way! We do all the work for you. . we do the matchups and show you where to get the coupons, many FREE printable coupons. Sit back and follow the blog and watch your savings increase! Couponing is a ministry for our family as we we love to show others how to save and share from their couponing harvest!
