Instant Pot Mississippi Casserole

Tender bites of chicken tossed in a creamy sauce with egg noodles, pepperoncinis and ranch seasoning. All made in one pot, your Instant Pot.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Dry chicken breasts with paper towels. Drizzle with olive oil and season with chicken seasoning on all sides.

Step 2

You can saute the breasts in the pot on high 5-6 min per side (until 165 F) for the added flavor, or Air fry them at 400 for 5-6 min per side (until 165 F) either method works. Just remember to rest them for at least 15-20 minutes before cutting. If you can hold it in your hand you can cut it.

Step 3

Turn Instant Pot to saute setting. When display says HOT add in the butter and let it melt. Add in the onions and saute for 3 minutes. Scrape up any fond of you grilled your chicken, this is the added flavor. Next add in the garlic and saute for 30 seconds.

Step 4

Pour in the chicken broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.

Step 5

Sprinkle in the egg noodles. Then Layer the chicken, ranch dressing mix, vegetables, pepperoncinis, and cream cheese on top, don’t stir.

Step 6

Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 1 minute. When time is up move valve to venting and remove the lid.

Step 7

Stir in the sour cream. Taste test and add salt and pepper to taste (we always add 1/2 tsp more). Then sprinkle the cheese on top and let it melt (I used my air fryer lid to melt it quicker).

Step 8

Serve and enjoy.

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