1PackageBob Evans ready-to-eat mashed potatoesIn the refrigerator section
Instructions
Pour chicken broth into the Instant Pot.
Place chicken breasts in a single layer in the bottom of the pot.
Pour the cream of chicken soup on top of chicken breasts.
Add the pepper, ground sage, garlic powder, then gravy mix to the pot.
Place the lid on the Instant Pot, turn the steam release handle to seal position and set the Instant Pot to pressure cook on HIGH for 12 minutes.
When Instant Pot is done pressure cooking, leave it to natural release for 6 minutes.
After 6 minutes, turn the steam release handle to the venting position and finish releasing the pressure.
Remove the lid and using tongs, transfer the chicken breasts to a cutting board.
Add the egg noodles to the pot. Gently spread the noodles until they are almost all submerged in the liquid.
Return the lid to the pot, turn the steam release to sealing position and set the Instant Pot to cook to pressure cook on HIGH for 3 minutes.
While the eggs noodles are cooking, use two forks to shred the chicken breasts.
When Instant Pot is done cooking, leave it to natural release for 4 minutes. After 4 minutes, turn the steam release handle to the venting position and finish releasing the pressure.
Add the shredded chicken to the pot and stir until all of the noodles and chicken are coated in sauce.
Serve over mashed potatoes, and enjoy.
Notes
I reduced the original salt content by changing to low-sodium chicken broth, and eliminating 1 teaspoon of salt from the original recipe. Add salt to taste.