Instant Pot Chicken Noodle Casserole
Need a FAST & EASY dinner? Break out the pressure cooker because this Instant Pot Chicken Noodle Casserole is ready in about 15 min & it’s SO GOOD!
Servings 12 people
Ingredients
- 4 cups cooked & pulled chicken
- 15 ounces corn (1 can) or 1½ cups frozen
- 15 ounces peas (1 can) or 1½ cups frozen
- 1 tsp granulated garlic
- 2 tsp onion powder
- 12 ounces farfalle noodles
- 3 cups chicken broth or water
- 22-26 ounces cream of chicken soup (condensed) just what is in the can - don't add additional water that is called for on the can.
- ⅓ cup milk
- ¼ cup cornstarch
- 1 cup shredded cheddar cheese
- salt & pepper to taste
- breadcrumbs panko or parsley to garnish
Instructions
- Place the cooked chicken in the bottom of the pot.
- Top with your veggies, uncooked noodles, granulated garlic & onion powder.
- In a small bowl, combine broth with the can of condensed soup & whisk well.
- Transfer the soup mixture into the pot & stir to combine.
- Close the lid, set to seal & cook on manual HIGH pressure for 3 minutes.
- Quick-release & then remove the lid.
- Stir the casserole & set the pot to saute.
- In a small bowl, combine the milk & cornstarch – whisk together.
- Pour in the cornstarch slurry & stir until sauce is creamy.
- Fold in the cheese.
- Remove the pot insert from the cooker to keep it from continuing to cook with the residual heat & serve immediately.
- Garnish with bread crumbs, panko or parsley when serving.
Notes
*This recipe was created using the 6-quart instant pot. If you are using a different size pot or a different pressure cooker brand entirely, cooking times may be off by a couple of minutes.
**Live at High Altitude - Because water boils at a lower temperature at high altitudes, and pressure cooking requires water to boil in order to work, some foods may need a little more cooking time. When pressure cooking at high altitudes you want to make sure to add 5 percent to your cook time for every 1,000 feet above 2,000 feet elevation. For example, when we lived at 4,000+ feet I would add 10 percent to my cook time. For a recipe that called for 20-minutes of cooking time, I would then cook for 22 minutes. When pressure cooking, 1-2 minutes can make all the difference in a recipe, unlike when cooking by traditional methods.