1poundchicken breast or thigh, cut into bite-sized pieces
1yellowonion, diced (optional)
1-2teaspoonsminced garlic or garlic powder
12ounceextra wide egg noodles
16 ouncefrozen vegetable medley
4cupslow-sodium chicken broth
½cupyogurt (can add more)
1cupshredded cheddar cheese
Set instant pot to saute function. Add butter, chicken, and onion (if using) and saute for about 2-3 minutes, until the outside of chicken gets seared. Add garlic and Italian seasoning. Give it a good stir and hit CANCEL.
Add broth, scraping up any bits that stick to the bottom.
Add pasta then veggies on top. There is no need to stir.
Close lid and set valve to sealing pressure. Pressure cook on high for 5 minutes. Note: it will take about 15 minutes to come to pressure. Once it beeps, quick release by turning the vent to venting position.
Stir in yogurt and cheese.
There's no need to thaw the frozen vegetables.
Try to submerge the noodles in the broth as much as possible by pressing down. The vegetables don't need to be covered.
Be sure to quick release or else the egg noodles are going to become too soft/mushy.