Instant Pot Creamy Chicken & Noodles

Try this, you’ll like it!  Chicken, noodles, veggies all in a creamy sauce…what’s not to like about this comforting dish?!

  • 1 pound boneless cooked chicken, cubed or shredded
  • 16 oz bag frozen mixed vegetable
  • 16oz egg noodles
  • 1 cup heavy cream
  • 4 cups chicken broth
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • Salt & pepper, to taste
  1.  Add chicken, vegetable and noodles to Instant Pot.
  2.  Sprinkle garlic powder, onion powder, salt and pepper over all.
  3.  Pour four cups chicken broth over top of everything.
  4.  Place lid on and lock in place.  Be sure vent is set to ‘Sealing’.
  5.  Cook on Manual, High Pressure for 5 minutes.
  6.  When timer goes off, turn IP OFF and then do a 5 minute Natural Pressure Release (NPR).
  7.  After five minutes, turn the vent to ‘Venting’ and release any remaining pressure.
  8.  Give the contents a good stir to incorporate everything.
  9.  Turn the IP to ‘Saute’.
  10.  Stir in the heavy cream and let it cook for 2-3 minutes or until it thickens into a sauce-like consistency.

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