Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Instant Pot Cheesy Chicken, Noodles and Vegetables Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 452 reviews
  • Author: Jaden
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Instant Pot
  • Cuisine: American

Description

This comforting Instant Pot recipe combines tender chicken breasts, wide egg noodles, mixed vegetables, and a creamy cheddar cheese sauce to create a hearty and easy one-pot meal. Perfect for a quick weeknight dinner, the chicken is pressure cooked to juicy perfection, then shredded and combined with noodles and veggies for a cheesy, satisfying dish.

Ingredients

Units Scale

Protein

  • 1 pound boneless, skinless chicken breasts, thawed

Liquids and Dairy

  • 1 cup chicken broth
  • 6 cups water
  • 3/4 cup milk
  • 1 (10.5-ounce) can cream of chicken soup with herbs
  • 1 cup shredded sharp cheddar cheese

Pasta and Vegetables

  • 3 cups wide egg noodles
  • 2 cups frozen mixed vegetables

Seasoning and Garnish

  • Salt and pepper, to taste
  • Fresh chopped parsley, for garnish

Instructions

  1. Pressure Cook the Chicken: Place the thawed chicken breasts at the bottom of the Instant Pot and pour in 1 cup of chicken broth. Secure the lid and set the steam release knob to “sealing”. Cook on the manual high pressure setting for 10 minutes. Once done, allow the pressure to naturally release for 5 minutes before quick releasing any remaining pressure. Remove the chicken with tongs and set aside on a cutting board.
  2. Cook Noodles and Vegetables: Turn off the Instant Pot, then switch to the sauté setting. Add 6 cups of water and bring it to a boil inside the pot. Once boiling, add the wide egg noodles and frozen mixed vegetables. Cook for 7-8 minutes or until noodles are tender, stirring occasionally. While the noodles cook, shred or cube the cooked chicken.
  3. Drain and Combine: Once the noodles and vegetables are cooked, turn off the Instant Pot. Carefully remove the insert using oven mitts as it will be hot. Pour the contents through a colander to drain excess liquid. Return the noodles and vegetables to the Instant Pot insert and place it back into the pot base.
  4. Add Dairy and Chicken: Set the Instant Pot to sauté again. Stir in the milk, cream of chicken soup, shredded cheddar cheese, and the shredded or cubed chicken. Stir the mixture continuously until the cheese has melted and the sauce is creamy and well combined.
  5. Season and Garnish: Turn off the Instant Pot. Season the dish to taste with salt and pepper. Garnish with fresh chopped parsley if desired, then serve hot for a warm and cheesy meal.

Notes

  • Cook time includes time for the Instant Pot to come to pressure and for the water to boil for cooking noodles and vegetables.
  • An Instant Pot LUX80 8-quart model was used for this recipe.
  • If you prefer, you can substitute the frozen mixed vegetables with fresh, but adjust cooking times accordingly.
  • I recommend shredding the chicken while the noodles cook to save time.
  • For a thicker sauce, reduce the amount of milk slightly or cook the sauce on sauté for a minute longer to allow it to thicken.
  • Leftovers keep well in the refrigerator for up to 3 days and can be reheated on the stovetop or microwave.

Find it online: https://yummyhere.com/instant-pot-cheesy-chicken-noodles-and-vegetables-recipe/