Pressure Cooker Lemon Chicken Casserole
This pressure cooker lemon chicken casserole is great! Using chicken thighs, mushrooms, and pasta you too can make this hearty meal for your family tonight.
Servings: 6
Equipment
- 1 pressure cooker
Ingredients
- 3 tbsp butter we used I Can't Believe It's Not Butter
- 1.5 lbs chicken thighs boneless, skinless, diced
- 1/2 onion diced
- 2 bell peppers diced
- 1 tbsp garlic minced
- 1 lemon juiced
- 1 c mushrooms quartered
- 1/2 tsp garlic salt
- 8 oz noodles we used small penne
- 1 3/4 c chicken broth
- 1/2 c heavy whipping cream
- 3 tbsp cornstarch
- 1/8 tsp pepper optional
Instructions
- Add your butter to the pan, set pressure cooker to saute, then add your diced chicken thighs.
- Once pan is hot add your diced onions and bell peppers and saute until outside of chicken pieces are no longer pink.
- Add minced garlic and stir, turn pot off/cancel.
- Squeeze 1/2 of your lemon into mixture, pour in quartered mushrooms and sprinkle in your garlic salt (and pepper if you're adding that).
- Pour in your uncooked noodles and pour your broth on top of them, do NOT stir.
- Gently push your noodles down until some are submerged in the liquid (it's okay if not all of them are).
- Close lid and steam valve and set to pressure high for 4 minutes.
- Do a quick release, turn off/cancel and then hit saute again if you want to thicken your casserole.
- In a bowl whisk together your whipping cream and cornstarch until smooth.
- Pour this into your Instant Pot and gently stir allowing mixture to bubble and thicken. Squeeze in your remaining 1/2 lemon juiced. Turn pot off once achieved so it doesn't continue to cook.
- Will continue to thicken as it sits. Serve with a bit of parmesan cheese on top if you like.
Video
Nutrition
Serving: 3oz | Calories: 553kcal | Carbohydrates: 38g | Protein: 25g | Fat: 32g | Saturated Fat: 13g | Cholesterol: 153mg | Sodium: 596mg | Potassium: 559mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1800IU | Vitamin C: 66.4mg | Calcium: 48mg | Iron: 1.7mg