Instant Pot Cockadoodle Noodles

Instant Pot Cockadoodle Noodles

from pressureluckcooking.com
22 min
6 servings

Being in a rural area the past year in hearing roosters crow every day inspired me. While I could do with their "COCK-A-DOODLE DOOOO"s with the rise of the sun, it'll make you do the same once you try my rendition of the ultimate chicken noodle casserole.

Ingredients

  • 4 tablespoons (1/2 stick) salted butter
  • 1 1/2 pounds boneless, skinless chicken breasts sliced into 1/4-inch thick cutlets and cut into small bite-size pieces
  • 1 pound baby bella mushrooms, sliced (optional)
  • 1 tablespoon Worcestershire sauce
  • 3 1/2 cups chicken broth
  • 1 1/2 teaspoons Italian seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon black pepper
  • 1 (12-ounce) bag egg noodles (I use wide ribbons)
  • 20 ounces frozen veggie mix (I use corn, carrots, peas and green beans)
  • 1 cup heavy cream or half & half
  • 1/4 cup ranch dressing (not mix, but actual dressing)
  • 2 cups shredded cheese blend of your choice (I like Colby Jack)
  • 1/2 cup grated Parmesan cheese
  • 1 (5.2-ounce) package Boursin cheese (any flavor - or make my version) or 4 ounces of a brick of cream cheese, cut into small chunks
  • 1-2 tablespoons hot or buffalo wing sauce (optional)
  • 1 teaspoon seasoned salt (optional, and to taste - start with 1 teaspoon and work your way up, if necessary)

Directions

  1. 1

    Add the butter to the Instant Pot. Hit Sauté and Adjust so it’s on More or High setting. Once melted and bubbling, add the chicken and mushrooms (if using) and sauté for 5 minutes, until the chicken is white in color and the mushrooms are softened and browned. (NOTE: If not using the mushrooms, only add 2 tablespoons of butter)

  2. 2

    Add the Worcestershire Sauce and deglaze (scrape) the bottom of the pot, getting up any browned bits from the chicken and mushrooms.

  3. 3

    Add the broth, Italian seasoning, garlic powder, onion powder, and black pepper. Stir well.

  4. 4

    Layer in the noodles, smoothing down with a spatula, followed by the frozen veggies, but do not stir.

  5. 5

    Secure the lid, move the valve to the sealing position, hit Cancel and then hit Manual or Pressure Cook on High Pressure for 2 minutes. Allow a 10-minute natural release followed by a quick release (see Jeffrey's Tips).

  6. 6

    Add the cream, ranch, shredded cheese, Parmesan, garlic herb cheese, hot or wing sauce (if using) and seasoned salt (to taste, if using). Stir until fully melded and serve.