Instant Pot Chicken and Noodles

• servings: 6 servings
• active time: 5 minutes
• total time: 25 minutes

Ingredients

1 tablespoon butter

1 pound chicken breast or thigh, cut into bite-sized pieces

1 yellow onion, diced (optional)

1-2 teaspoons minced garlic or garlic powder

1 teaspoon Italian seasoning

12 ounce extra wide egg noodles

16 ounce frozen vegetable medley

4 cups low-sodium chicken broth

1/2 cup yogurt (can add more)

1 cup shredded cheddar cheese

Directions

Set instant pot to saute function. Add butter, chicken, and onion (if using) and saute for about 2-3 minutes, until the outside of chicken gets seared. Add garlic and Italian seasoning. Give it a good stir and hit CANCEL.

Add broth, scraping up any bits that stick to the bottom.

Add pasta then veggies on top. There is no need to stir.

Close lid and set valve to sealing pressure. Pressure cook on high for 5 minutes. Note: it will take about 15 minutes to come to pressure. Once it beeps, quick release by turning the vent to venting position.

Stir in yogurt and cheese.

Nutrition

• Calories: 483 kcal
• Total Fat: 14 g
• Total Carbohydrate: 54 g
• Dietary Fiber: 5 g
• Protein: 36 g