Ingredients

The following ingredients have 4 Servings
  • 3 tbsp butter (we used I Can't Believe It's Not Butter)
  • 1.5 lbs chicken thighs (boneless, skinless, diced)
  • 1/2 onion (diced)
  • 2 bell peppers (diced)
  • 1 tbsp garlic (minced)
  • 1 lemon (juiced)
  • 1 c mushrooms (quartered)
  • 1/2 tsp garlic salt
  • 8 oz noodles (we used small penne)
  • 1 3/4 c chicken broth
  • 1/2 c heavy whipping cream
  • 3 tbsp cornstarch
  • 1/8 tsp pepper (optional)

Instruction

  • Add your butter to the pan, set pressure cooker to saute, then add your diced chicken thighs.
  • Once pan is hot add your diced onions and bell peppers and saute until outside of chicken pieces are no longer pink.
  • Add minced garlic and stir, turn pot off/cancel.
  • Squeeze 1/2 of your lemon into mixture, pour in quartered mushrooms and sprinkle in your garlic salt (and pepper if you're adding that).
  • Pour in your uncooked noodles and pour your broth on top of them, do NOT stir.
  • Gently push your noodles down until some are submerged in the liquid (it's okay if not all of them are).
  • Close lid and steam valve and set to pressure high for 4 minutes.
  • Do a quick release, turn off/cancel and then hit saute again if you want to thicken your casserole.
  • In a bowl whisk together your whipping cream and cornstarch until smooth.
  • Pour this into your Instant Pot and gently stir allowing mixture to bubble and thicken. Squeeze in your remaining 1/2 lemon juiced. Turn pot off once achieved so it doesn't continue to cook.
  • Will continue to thicken as it sits. Serve with a bit of parmesan cheese on top if you like.