NOTE: The recipe will serve 4 people. These are about 1 cup portions. If you have 4 very hungry people then I recommend doubling the recipe!No need to double the time if you double the recipe here.
Instructions
Turn the Instant Pot onto sauté mode and melt the butter.
Stir in the cut chicken, frozen egg noodles and dressing packet mix. Turn sauté off.
Pour in the chicken broth and heavy cream and give it all a stir.
Pop the lid on and set to cook on high pressure for 8 minutes. Do a 5 minute natural release, then finish releasing the remaining pressure with a quick release.
Remove the chicken pieces and chop or shred.
Add the chopped chicken and shredded parmesan to the pot, give it a good stir and let it sit to thicken for 5 minutes.
Stir one more time and it is time to eat!!
Serving
This is excellent served with warm bread and a side salad dressed with vinaigrette dressing.
Notes
No Instant Pot?? You can also make this on the stove top with this recipe for Creamy Chicken & Noodles.RECIPE TIPS:
Make sure you use heavy cream or heavy whipping cream. The fat content in the milk will cook well in the Instant Pot and thicken perfectly.
Use frozen egg noodles, not dry egg noodles, they are not the same thing.
Let the Chicken and Noodles rest in the Instant Pot after it is cooked and mixed. It will thicken as it cools.
If you have a hungry bunch, double the recipe. You do not need to double the time when doubling this recipe.
To add a veggie, mix in 1 cup of frozen mixed vegetables when you mix in the parmesan cheese. The heat of the pot will thaw the veggies perfectly.