Ingredients
- 2 pounds chicken breasts (boneless and skinless, fresh or frozen)
- 1 ounce ranch seasoning mix ((1 oz envelope))
- ½ cup water
- 8 ounce cream cheese
- 4 ounces diced green chiles (mild (1 small can))
- 10¾ ounces cream of chicken soup (condensed, undiluted (1 small can))
- 2 cups chicken broth (low sodium)
- 8 ounces egg noodles
Instructions
- Pressure cook the chicken. Pat the chicken dry with paper towels. Add the chicken, ranch seasoning mix and water to the instant pot. Stir to combine. Close the lid. Seal the valve and set the Instant Pot to Manual/High Pressure for 15 minutes. For fresh chicken, it will take about 10 minutes to come to pressure. Frozen chicken will take around 12 to 15 minutes to come up to pressure. When the time is up, let the Instant Pot release naturally for 5 minutes then quick release remaining pressure.
- Shred the chicken. Transfer the chicken to a cutting board or bowl and shred with two forks.
- Add remaining ingredients to the Instant Pot. Add the cream cheese to the instant pot, you can break it up a bit if you want, or cut it up in pieces. Transfer the chicken back to the instant pot as well and remaining ingredients, including the egg noodles.
- Cook the noodles. Close the lid. Seal the valve and set the Instant Pot to Manual/High Pressure for 3 minutes. Once the Instant Pot cycle is complete, wait until the natural release cycle is complete, should take about 10 minutes. Follow the manufacturer’s guide for quick release, if in a rush. Carefully unlock and remove the lid from the instant pot.
- Stir and serve. Give the noodles a stir and adjust with salt or pepper if necessary. Garnish with fresh parsley if preferred, and serve.
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