2 pounds raw chicken (breast or tenders, but cut them a little smaller if they are breasts so they cook faster in the instant pot, like 4-6oz each)
2 Tbsp onion flakes (or 1/2 chopped onion you can sauté before adding the rest of the ingredients)
Generous Sprinkle of chili powder and small dash of cayenne pepper for some more kick.
16oz box of noodles (or the 18oz pkgs from Costco) If you use a smaller noodle like macaroni add less water.
2 cups chicken broth
1 18oz jar of BBQ sauce (I used G Hugh’s sugar free sweet and spicy for a little kick, but any will do!)
1 cup water (I use the empty bottle of bbq sauce to measure the water to get all of the sauce out!)
2 cups of shredded cheese (cheddar or a blend)
Pour in 1 cup of broth in the bottom of the instant pot, add the rest of the ingredients in order, minus the cheese. Turn on instant pot to pressure cook for 12 minutes. When it’s done, release pressure and remove chicken to shred. Add the chicken back in and add the cheese. Stir and serve!
