Categories: Instant Pot

Ingredients

• 2 lb. chicken breasts
• 6 cups chicken broth
• 2 tbsp. butter
• 1 large onion, chopped
• 1 tbsp. garlic powder
• 1 tbsp. Italian seasoning
• 1 tsp black pepper
• 3/4 tsp salt
• 16 oz. pkg. wide egg noodles
• Water (as needed)
• 16 oz. pkg. frozen mixed vegetables
• 10.5 oz. can condensed cream of chicken soup
• 1 cup sour cream

Directions

1. Put chicken and 2 cups broth in Instant Pot. Close and lock lid. Select High Pressure and set times for 10 minutes. Allow 10-15 minutes for pressure to build.

2. Release pressure naturally, about 10 minutes. Carefully release pressure using the quick-release method. Remove lid, then remove chicken and shred. Pour cooking liquid into a bowl and reserve.

3. Select saute function on Instant Pot. Add butter. When butter is melted, add onion; saute 2 to 3 minutes. Add shredded chicken, reserved cooking liquid, and remaining broth. Stir in garlic powder, Italian seasoning, pepper and salt. Put egg noodles on top and press down to submerge. If necessary, add more water to just cover noodles.

4. Clock and lock lid. Select High Pressure and set timer for 4 minutes. Allow 10-15 minutes for pressure to build.

5. Release pressure naturally, about 5 minutes. Carefully release remaining pressure using the quick-release method. Remove lid, then stir in frozen vegetables, soup, and sour cream. Replace lid and let stand 5 minutes for vegetables to warm through.

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