Description
This comforting casserole features a rich, creamy sauce with tender chicken and crunchy green beans, all cooked effortlessly in an Instant Pot.
Ingredients
Scale
- 1 pound chicken breast, diced
- 1 can cream of mushroom soup
- 2 cups green beans, fresh or frozen
- 1 cup sour cream
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 cups egg noodles
- 1 cup chicken broth
Instructions
- Press the ‘Sauté’ button on your Instant Pot. Add the chopped onion and minced garlic, cooking until they soften.
- Toss in the diced chicken, along with paprika, salt, and pepper. Stir until the chicken is no longer pink.
- Mix in the cream of mushroom soup and chicken broth, stirring well.
- Add the green beans and egg noodles, ensuring the noodles are submerged in the liquid.
- Close the lid and cook on high pressure for 5 minutes.
- Perform a quick release of the pressure carefully.
- Stir in the sour cream until well mixed.
- Serve hot and enjoy!
Notes
For heightened flavors, consider marinating the chicken beforehand. Add a splash of Worcestershire sauce for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 460
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 85mg