Instant Pot Chicken Noodle Casserole
Easy Instant Pot Chicken Noodle Casserole - juicy chicken, veggies, and tender egg noodles come together for an easy dinner the whole family will love. The perfect comfort food recipe made with simple ingredients and minimal prep!
Servings: 8 servings
Calories: 296kcal
Equipment
Ingredients
- 1 lb boneless skinless chicken breast diced
- 1 tablespoon olive oil
- 10 ounce frozen mixed vegetables
- 8 oz egg noodles
- 4 cups low sodium chicken broth
- 1 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1 1/2 teaspoons sea salt
- 1/2 teaspoon black pepper
- 4 tablespoons butter
- 4 tablespoons flour
Instructions
- Turn on the Saute mode and add the oil to the Instant Pot.
- When warm, add the diced chicken and cook, stirring, until no longer pink. Turn off the Saute mode.
- Add the vegetables, seasonings, and broth to the pot. Stir.
- Add the noodles, gently pressing to submerge them in the liquid.
- Seal the pot and cook for 4 minutes on Manual mode.
- When cook cylce is complete, open the valve to quick release pressure.
- Meanwhile, melt the butter in a small saucepan over medium heat. Add the flour and whisk well, stirring and cooking for about 30 seconds.
- Add the butter flour mixture to the Instant Pot and stir until sauce begins to thicken.
Nutrition
Calories: 296kcal | Carbohydrates: 30g | Protein: 20g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 75mg | Sodium: 605mg | Potassium: 466mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2014IU | Vitamin C: 4mg | Calcium: 32mg | Iron: 2mg