Ingredients

The following ingredients have 7 Servings
  • 1 Tablespoon olive oil
  • 1 ½ pounds chicken (cut into bite-sized pieces)
  • 1 onion (diced)
  • 1 teaspoon dried parsley
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • salt and pepper (to taste)
  • 16 ounces frozen mixed vegetables
  • 16 ounces egg noodles
  • 4 cups chicken broth
  • 1 cup water
  • 1 cup evaporated milk
  • 1 cup shredded cheddar cheese
  • Chopped fresh parsley (optional topping)

Instruction

  • Press SAUTE on your Instant Pot and let it heat up. Add in the olive oil, chicken and onion.
  • Sauté chicken and onion in the Instant Pot for 2-3 minutes or until the outside of the chicken is seared.
  • Add in parsley, garlic powder, onion powder, salt and pepper. Mix well so that all chicken is coated in seasonings.
  • Add in egg noodles, chicken broth, water and frozen vegetables. Don't stir together - just keep everything layered and try to have as much of the noodles covered by the liquid as possible (it's okay if they are not completely covered).
  • Press MANUAL button and set timer for 5 minutes.
  • Do a quick release of the pressure. Remove the lid once the pressure is gone and stir in evaporated milk.
  • Press SAUTE button again.
  • Cook for another 2-3 minutes or until sauce thickens. Add in shredded cheese and mix until melted and sauce is smooth. Serve topped with fresh parsley, if desired