Instant Pot Chicken Noodle Casserole

Adapted from https://www.365daysofcrockpot.com/instant-pot-chicken-noodle-casserole/

Allow 60 minutes

I made this.

Servings: 6

INGREDIENTS

2 Tbsp butter
1 cup diced onions
1 3/4 cup water
1 Tbsp Better than Bouillon Chicken Base
8 oz egg noodles
1 to 1.5 pounds boneless, skinless chicken thighs, chopped into 1-inch cubes
Salt, pepper, garlic powder, poultry seasoning
4 oz chopped mushrooms
1 (10.5 oz) can cream of chicken soup
4 oz cream cheese
1 cup shredded cheddar cheese
1/2 cup panko breadcrumbs

STEPS

1) Turn Instant Pot to saute setting. When display says hot add in the butter and let it melt. Add in the onions and saute for 5 minutes.

2) Pour in the water and scrape bottom of pot so that nothing is sticking. Stir in the Better than Bouillon.

3) Add the noodles, and then the chicken on top of the noodles so that the noodles are completely covered.

4) Season chicken with salt, pepper, garlic powder, and poultry seasoning.

5) Dump the mushrooms, cream of chicken and cream cheese on top of the chicken.

6) Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Cook 5-6 minutes followed by a quick pressure release.

7) Stir well, and then transfer the mixture into a 9×13 inch pan, and sprinkle the cheese and panko on top.

8) Broil in the oven for 3 minutes until cheese is melted and panko is GBD.


NOTES

Reduced pasta from 12 to 8 oz