Instant Pot Chicken Noodle Casserole
User Reviews
4.1
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Prep Time
5 mins
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Cook Time
5 mins
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Resting
2 mins
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Servings
8
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Calories
524 kcal
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Course
Main Course
Instant Pot Chicken Noodle Casserole
Description
The casserole starts by sautéing diced chicken breast with olive oil and spices including garlic powder, onion powder, seasoned salt, and black pepper in the Instant Pot. Once the chicken turns white, uncooked egg noodles, mixed vegetables, and chicken broth are added before sealing the pot to cook under high pressure for 5 minutes. After a quick release, heavy cream is stirred in and simmered on sauté until the sauce thickens. Finally, shredded cheddar cheese and crispy French fried onions are incorporated, lending a cheesy richness and crunchy topping.
The resulting dish is creamy with tender noodles and chicken, punctuated by the sweet vegetable medley and crunchy onion topping. The pressure cooking ensures the noodles are cooked through without excess stirring, and the layering of seasoning creates a well-rounded savory flavor. This casserole serves as a filling meal suitable for lunch or dinner.
It is best served warm directly from the pot and can be portioned for leftovers. The recipe adapts the classic casserole method for convenience and speed using an Instant Pot, reducing hands-on time while preserving comfort food qualities.
Ingredients
- 1 lb chicken breast boneless, diced
- 1 tablespoon olive oil
- 16 oz mixed vegetables frozen
- 16 oz egg noodles
- 1 cup heavy cream
- 4 cups chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon seasoned salt
- 1 teaspoon black pepper
- 1 cup cheddar cheese shredded
- 1/2 cup French fried onions
Instructions
- Turn the sauté function on your Instant Pot and add in the chicken, olive oil, garlic powder, onion powder, seasoned salt, and black pepper.
- Allow to cook for about 2-3 minutes, or until the outside of the chicken is white in color.
- Turn off the sauté feature and add in the egg noodles, chicken broth, and mixed veggies.
- Place lid securely onto Instant Pot and ensure valve is in sealed position.
- Cook manual, high pressure for 5 minutes followed by a quick release.
- Once pin drops, remove lid and stir in the heavy cream.
- Place sauté function back on and allow to cook another 2-3 minutes, or until sauce thicken.
- Stir in the shredded cheese and French fried onions.
- Serve and enjoy!
Notes
- Use fresh, diced chicken breast for even cooking and tenderness.
- Sautéing chicken first enhances flavor before pressure cooking.
- After pressure cooking, stirring in heavy cream and simmering allows the sauce to thicken to a creamy texture.
- Add shredded cheddar and French fried onions last to maintain flavor and texture contrast in the casserole.
- The recipe is adapted to the Instant Pot for convenience and faster cooking compared to traditional baking methods.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 524 kcal
% Daily Value*
| Calories | 524kcal | 26% |
| Carbohydrates | 52g | 17% |
| Protein | 27g | 54% |
| Fat | 24g | 37% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 140mg | 47% |
| Sodium | 954mg | 40% |
| Potassium | 603mg | 13% |
| Fiber | 4g | 16% |
| Sugar | 1g | 2% |
| Vitamin A | 3510IU | 70% |
| Vitamin C | 15mg | 17% |
| Calcium | 165mg | 17% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.1
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