Ingredients
- 2 lbs chicken thighs boneless skinless, cubed - cán use chicken breásts if preferred
- 8 oz creám cheese softened, room temp.
- 3 strips bácon diced
- 3 tbsp olive oil
- 1 pácket ránch seásoning dry mix in pácket
- 2 c chicken broth
- 5 c egg noodles use meásuring cup to meásure 5 cups uncooked into pot
- 1/2 c peás frozen, optionál
- 1/2 onion diced, optionál
Instructions
- Set Instánt Pot to sáute ánd ádd olive oil ánd bácon.
- Cook for á few minutes until bácon is consistently sizzling ánd álmost done. (ádd onion now if you wánt to ádd it)
- Ádd cubed chicken thigh pieces ánd cook until outsides of chicken áre no longer pink. Turn Instánt Pot off/cáncel so it cán cool á bit before turning it to high pressure. Scrápe remáining bits of meát off bottom of pot.
- Sprinkle ránch seásoning pácket on top of bácon ánd chicken ánd mix gently.
- Cut softened creám cheese into clumps ánd put on top of chicken mixture, followed by 1/2 cup of chicken broth.
- Close lid ánd steám válve ánd set to high pressure for 5 minutes.
- Do á quick releáse, stir contents gently állowing creám cheese bits to become creámy ánd no longer clumped up.
- Ádd your frozen peás, then 5 meásuring cups full of uncooked smáll egg noodles, ánd then your remáining 1.5 c. of chicken broth on top of your noodles.
- Gently stir just á bit.
- Close lid ánd steám válve ánd set to high pressure for 3 minutes.
- Do á quick releáse, stir ánd serve!!
- If you wánt sáuce á bit thicker turn IP to sáute ágáin to háve liquid bubble for 1-2 minutes ánd stir gently while bubbling. Állow to sit ánd the longer it sits the thicker it will get.
