Ingredients

▢ 3 tablespoons canola oil or olive oil

▢ 1 lb chicken breast meat or boneless chicken thighs (cut into 1-2 inch cubes)

▢ 1 small onion diced

▢ 1 tablespoon minced garlic

▢ 1/2 teaspoon salt (optional)

▢ 1/4 teaspoon ground black pepper (optional)

▢ 1/4 teaspoon red pepper flakes

▢ 1 1/2 cups chicken broth (low sodium)

▢ 3 cups wide egg noodles (uncooked)

▢ 1/2 cup water

▢ 1 cup sour cream

▢ 10 ounces mixed veggies, frozen ((I used a mix of beans, peas, carrots and corn))

Cornstarch Slurry:

▢ 1/4 cup cornstarch

▢ 1/4 cup water

Instructions

▢Set Instant Pot to Saute.

▢Once the IP is hot, add the oil.

▢Add the diced onion and minced garlic and cook for 1-2 minutes, stirring occasionally.

▢Add the cubes chicken and cook until no longer pink on the outside, stir occasionally. About 3 minutes.

▢Add salt, pepper and red pepper flakes. Stir to combine.

▢Add chicken broth.

▢Add uncooked pasta to the pot and gently push it using a spatula or wooden spoon so its evenly distributed and submerged in the liquid.

▢Add 1/2 cup of water over pasta.

▢Cover and seal the lid. Make sure the valve points to Sealed. Change setting to manual and adjust time to 6 minutes on High Pressure.

▢Once Instant Pot beeps to show that it’s done, wait 10 minutes and after that do a quick release, by changing the position of the valve to Vent. Carefully remove cover and stir.

▢Remove the lid and set IP to Sauté.

▢Add the frozen veggies and sour cream, stir to combine. Cook for about 2 minutes.

▢In a small bowl mix cornstarch and water until fully combined and add to the pot. Gently stir to combine and cook for 1-2 minutes, until it thickens.

▢Turn off the Instant Pot.

▢Serve topped with chopped parsley.

▢When reheating of the stove top, either add some milk, cream or broth, to make it creamier.