INSTANT POT CHICKEN NOODLE CASSEROLE
Updated: Feb 10, 2023
The Instant Pot Chicken Noodle Casserole dish is a chicken casserole with noodles, reheated rotisserie chicken, and veggies in a creamy cheese sauce. The electric pressure cooker just needs a few minutes to prepare this quick meal, which is the ideal comfort food for hectic weekend nights.
INGREDIENTS:
Herbs de Provence seasoning or Italian seasoning
Shredded Colby Jack cheese or cheddar blend
Chicken broth or chicken stock
Cooked chicken -- cubed
Frozen mixed vegetables
Dried minced onions
Ground black pepper
Garlic powder
Egg noodles
Heavy cream
Sea salt
HOW TO PREPARE CHICKEN CASSEROLE WITH NOODLES IN AN INSTANT POT:
Start by placing your cooked chicken leftovers in the Instant Pot's bottom. Whichever is simpler, cut it into smaller pieces or shred it.
rotisserie chicken leftovers cooked in the instant pot
The uncooked egg noodles, spice, and chicken broth should then be added. It's okay if the soup doesn't entirely cover the noodles.
Just slightly push the noodles down. Even after the pressure cooking is done, they will keep cooking.
COOKING PERIOD:
The noodles and chicken should be high-pressure cooked for 2 minutes. You'll get tougher egg noodles thanks to the quick cooking time.
Cook the dish for 4 minutes if you want softer egg noodles. Turn the vent for a rapid release when the Instant Pot beeps.
Frozen veggies can be used in the instant pot chicken noodle casserole.
Add mixed vegetables after pressure cooking. You may defrost them if you like, but the heat will fry them!
If you don't have frozen vegetables, you may use fresh ones. But you have to pressure cook those.
You might think there is too much liquid, but trust me, it will be swiftly absorbed. Egg noodles absorb a ton of liquid!
You're finished once you've added some heavy cream and shredded cheese.
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