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Instant Pot Chicken and Noodles

January 2, 2019 by Sandy 141 Comments

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Instant Pot Chicken and Noodles, also known as comforting chicken noodles, is a delicious one pot meal. Ready in a little over an hour using fresh or frozen chicken breasts. This pressure cooker chicken and noodles recipe has received rave reviews!

Instant Pot Chicken and Noodles in a black bowl on wooden board next to golden forks
Originally published on Aug 29, 2017

Instant Pot Chicken Noodles

I find that the family and I are drawn towards those most comforting of foods. I have been making this Instant Pot Chicken and Noodles for a long time, though it started out on the stove, then the slow cooker. I much prefer making it in my Instant Pot these days!

One time, I decided to make this dish for a Christmas party with the whole family. It was something different. The best part was not having to babysit it. I just had to shred the chicken after it was done and throw it back in the pot with the noodles to finish.

That gave me time to get other things done for the party. It was a huge hit! We ran out, so note to self to make a larger batch next time!

Instant Pot Chicken and Noodles in a shallow black bowl on wooden board next to two golden forks

Making Instant Pot Chicken and Noodles is easy. Just a few simple steps to a hearty and delicious meal:
1) Add everything to the pot except for the noodles.
2) Pressure cook it.
3) Remove the chicken and add the noodles.
4) Pressure cook it.
5) Shred the chicken and add back in.
6) Add frozen veggies if you want to, and let them heat through.

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Watch me make Instant Pot Chicken and Noodles

Let me tell you about the noodles I like to use. These are frozen egg noodles, and they are near the frozen bread at the grocery store.

They are very thick, but not too wide, and they have a dumpling like consistency. If these are not what you want to use, or you can’t find them at your store, I have instructions for using egg noodles on the recipe card.

Instant Pot Chicken Noodles with fork in a white bowl surrounded by herbs

This pressure cooker chicken and noodles recipe makes a delicious soup, too. Just add more broth, and some veggies, if you want!

Pin This Recipe

Instant Pot Chicken and Noodles with title and simply happy foodie logo

4.94 from 46 votes
Instant Pot Chicken and Noodles in a black bowl on wooden board next to two golden forks
Print
Instant Pot Chicken and Noodles
Prep Time
5 mins
Cook Time
18 mins
NPR
35 mins
Total Time
58 mins
 

Comforting Chicken Noodles that you make in your Instant Pot Electric Pressure Cooker. The whole family will love this dish! Using frozen chicken breasts and frozen egg noodles, this is an easy meal ready in a little over an hour!

Course: Dinner
Cuisine: American
Keyword: pressure cooker chicken and noodles
Servings: 4 - 6
Calories: 509 kcal
Author: Sandy Clifton
Ingredients
  • 2 large Chicken Breasts (skinless/boneless, fresh or frozen)
  • 2 (10.75 oz) cans Cream of Chicken Soup
  • 2 (14.5 oz) Cans of Chicken Broth (or 3 ¾ cups)
  • 1 Stick of Butter, unsalted (use 1/2 stick if you are trying to cut down on fat content)
  • 1 Garlic Clove, pressed (or 1/2 tsp Garlic Powder)
  • 1/4 tsp Poultry Seasoning
  • 3/4 tsp Kosher Salt, divided (or 1/2 tsp table salt)
  • 1/2 tsp Black Pepper
  • (2) 12 oz Packages Frozen Egg Noodles**, (1) 24oz bag. (I use the Reames brand)
  • 1-2 cups Frozen Mixed Vegetables (optional)
Instructions
  1. Set your Instant Pot to Sauté mode (just to get things warming up and start melting the butter, not to actually saute anything).
  2. Add the butter, broth, cream soup, 1/2 tsp of the salt, pepper, garlic, and poultry seasoning. Stir until combined.

  3. Add the chicken breasts.
  4. Cancel sauté mode.
  5. Put the lid on your pot, set the steam release knob to the Sealing position.

  6. Press the Manual, or Pressure Cook button (or dial), and the + or - button to set time for 12 mins (If your chicken is frozen, do 18 minutes). High Pressure. Larger pieces of chicken will need more cook time.

  7. After cooking cycle ends, let the pot sit undisturbed and do a 10 minute Natural Release, then manually release the remaining pressure, and when the pin drops, open the lid.

  8. Remove the chicken and set on a plate. Turn off the pot (Cancel).

  9. Add the frozen egg noodles to the pot. Make sure they are submerged in the broth.

  10. Put the lid on the pot and set the steam release knob to the Sealing position.

  11. Then press the Manual or Pressure Cook button and set for 6 minutes.

  12. While noodles are cooking, shred the chicken using 2 forks. It should shred very easily. Sprinkle with the remaining 1/4 tsp salt.

  13. When cooking cycle ends, let it do a 5 minute Natural Release, then do a Controlled Quick Release* of the remaining pressure, and when the pin drops, open the lid.

  14. *A controlled quick release means you release the steam in short bursts, then longer bursts, until you can be sure none of the sauce spews out of the vent with the steam from the intense pressure. Then fully open the vent and let it go.

  15. Add the frozen mixed vegetables, if using, and stir.

  16. Add the shredded chicken back into the pot. Stir. Let sit covered for a few minutes. If you added the frozen mixed vegetables, they will heat through. Stir and serve.

If You Don't Have the Frozen Noodles**
  1. After removing the cooked chicken, turn on the Sauté function and add the noodles. Cook as you would on a stove top until they are done (add a little more broth if needed), then add the shredded chicken back in.

Recipe Notes

*The noodles will be al dente, with a dumpling-like consistency.

**If you use regular dried egg noodles, use 12 0z, and reduce the broth to 3 cups (for a thicker result. Use 4 cups for a soup like result).

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Comments

  1. Kaylee Williams

    February 18, 2021 at 12:45 pm

    Hi!! I made this recipe before and it so good! I have a 6- Quart Instant Pot, Viva model. Is the recipe still the same?

    Reply
    • Sandy

      February 22, 2021 at 12:03 pm

      Yes. Any 6 qt electric pressure cooker will work. Just use High pressure, and the time in the instructions.

      Reply
  2. Teri

    February 17, 2021 at 8:30 am

    I made this for the first time last night & will be using it as my “go-to” from now on! I don’t care for chicken in my noodles but it is a must for my husband so I can dip mine out before adding the shredded chicken back in! The only change I made was 1 can of cream of chicken just because I wanted more broth and I also used my freshly made egg noodles. I was able to make them while the chicken was cooking. Next time I may add a can of cream of celery soup and then some chopped onions & carrots when I add the noodles, just because we like a little celery, carrots & onions in our chicken noodles. Sure beats boiling a whole chicken, deboning it, and then making the soup! Thanks for a great tasting, faster version of home made goodness!!

    Reply
  3. Vicky

    January 25, 2021 at 6:26 am

    Any suggestions on how to make this without the cream of chicken soup? I’m severely lactose intolerant.

    Reply
    • Sandy

      January 25, 2021 at 7:34 am

      If you can thicken it after pressure cooking with flour and a dairy free milk, that might work.

      Reply
  4. Dwayne

    January 1, 2021 at 11:58 am

    Hello Sandy, I made the chicken and noodles and they were out of this world…Thank you for a great recipe… I was wondering if you had a pork and noodles recipe, I have some pork steaks in the freezer that I want to use before they expire.

    Thank you,
    Dwayne

    Reply
  5. Ralph Davis

    December 29, 2020 at 5:38 pm

    YES – THIS IS AN AWESOME TASTING RECIPE!! Great flavor and heartiness with a thick and rich gravy and I do like these noodles al dente. The only changes – I used 3 (medium) breasts, only 1/2 stick butter, and my broth was made from ‘better than bouillon’, the refrigerated paste melted in hot water instead of bouillon cube (did not add veggies). Also I only added 1/2 tsp salt to the broth mixture and didn’t add any more after removing the cooked breasts and shredding them. I’m hoping to be more health conscience as we enter 2021, so I did the nutritional breakdown of the ingredients I added (specifically the chicken, soup, broth, butter, noodles, salt). Below is the per serving breakdown, based on getting 6 servings out of the pot, and these servings were pretty large.
    Cal: 548
    Tot Fat: 19 g
    Sat Fat: 8 g
    Cholesterol: 177 mg
    Sodium: 1586 mg
    Carbs: 67 g
    Protein: 27 g

    Reply
  6. Erin

    December 26, 2020 at 11:59 am

    Hi, Sandy. I am so glad I found your website! My children are the pickiest eaters known to man. I love them dearly, but cooking for them is not fun! -Enter your Chicken and Noodles! I have made it 3 times in the last 2 weeks and they are begging for more. I will be buying your cookbook. THANK YOU for sharing your easy, delicious, child-friendly meals! 🙂

    Reply
    • Sandy

      December 27, 2020 at 6:10 pm

      I’m so glad! I have a picky eater, too. My husband, lol! He also loves this!

      Reply
  7. Tricia

    December 10, 2020 at 7:02 am

    Simply amazing chicken and noodles recipe
    For the very first time, my chicken and noodles were actually very good!

    Reply
  8. Pam Dominguez

    November 20, 2020 at 6:24 pm

    I enjoyed this so much!!! I only had one can of soup on hand, but thought the consistency was perfect!!

    Reply
  9. Lauren H

    November 11, 2020 at 1:44 pm

    Made this tonight. I needed a little comfort food after being under the weather this week. It hits the spot and was absolutely delicious. I added a bag of four cheddar off the block cheese. Cream and rich this was perfect. Thanks for the pick me up recipe.

    Reply
    • Sandy

      November 25, 2020 at 10:31 pm

      I’m sorry you were down, but glad to know you were comforted by this recipe. <3

      Reply
  10. Naomi

    November 7, 2020 at 12:46 pm

    This recipe is a family favorite! I have made it several times. Quick question- how do you all avoid noodles that stick to the bottom of the IP? I have tried using more liquid and also cooking less time… however I still have noodles stuck on the bottom. Thanks!

    Reply
  11. Nancy Baumunk

    November 3, 2020 at 4:06 pm

    I have made this once and it was excellent and it is currently cooking for tonight’s dinner. I do have a question about the chicken, though. It calls for 2 large breasts but I am wondering if that is 2 whole breassts or is it 2 chicken breast halves, as they are usually sold? I have split the difference and put in 3 halves.

    Reply
    • Sandy

      November 25, 2020 at 10:45 pm

      These days when I say a breast, it really is a half. If I said whole breasts, people would get it confused.

      Reply
  12. Pam

    November 2, 2020 at 6:20 am

    This dish is extremely delicious and easy. It’s comfort food at is best. I’ve mixed both thigh and beast meat. Other than that I wouldn’t change anything. 👍👍

    Reply
  13. Another Monica

    October 13, 2020 at 2:30 pm

    I’ve made this several times and it is so good. The family loves it. There are many similar recipes out there, but yours is the easiest to follow. I love that you start it on saute mode to get things started!

    I prefer boneless skinless thighs in things like this, so I used those and added 2 minutes to the cooking time. I also used only half a stick of butter because thighs are so much juicier than breasts.

    Excellent!

    Reply
  14. Jessica L Myers

    May 9, 2020 at 3:29 pm

    Made this today with one can each of soup and broth, adding some water when I added dry egg noodles. I also added some colby jack cheese as my husband asked if I could add cheese. It was delicious! We both agree it reminds us of chicken pot pie and we will make biscuits or puff pastry to go with it next time. Thanks for the recipe!

    Reply
  15. Marcia

    March 1, 2020 at 12:00 pm

    Thank you so much for posting this delicious recipe and for including the instructions on how to make it with either frozen or dry egg noodles. I searched my local grocery stores, but none of them carried frozen noodles – so I made this recipe today using dry egg noodles, and it turned out perfectly. I will definitely be making it again and again.

    Reply
  16. Betty

    February 7, 2020 at 1:45 pm

    This recipe is delicious my husband loved it, reminded him of his Mom’s chicken and noodles. Your clam chowder is the best recipe ever. Thank you for all of your great recipes, haven’t found one I didn’t like yet.

    Reply
  17. Amy

    January 20, 2020 at 7:10 am

    What if you don’t have frozen Noodles can you use regular noodles?

    Reply
    • Sandy

      January 22, 2020 at 1:39 pm

      Yes. See the recipe card for using regular egg noodles.

      Reply
  18. Angela

    January 20, 2020 at 6:27 am

    I made this last night and let me tell you it was amazing! The only thing different I did was I used Cream Of Chicken Soup with herbs and it gave it all the flavor and then some. I will definitely be making this again!

    Reply
  19. Sue

    January 10, 2020 at 7:29 pm

    I have made chicken and noodles (Reames) for years. Feeling pretty confident that they tasted pretty good…. until I made these. All I can say is that this chicken and noodle recipe is YUMMY!! Plus using the instant pot is always a big help. I wouldn’t change a thing!

    Reply
  20. Monica

    November 29, 2019 at 5:38 am

    I followed this recipe exactly, using the egg noodles directions. While it was delicious and a hit with my family, it was runny like soup. Would’ve preferred a thicker sauce. But I will try again, I will reduce the amount of broth.

    Reply
    • Sandy

      November 29, 2019 at 12:24 pm

      HI Monica, thank you for your comment. Though I mentioned in the post to use 12 oz egg noodles and reduce the broth, I see I wasn’t clear enough. My apologies. I have reworded this so it will be clearer.

      Reply
  21. Cindy

    November 7, 2019 at 4:41 pm

    I have made this delicious recipe several times for my husband and I. We freeze the leftovers in glass containers and then heat it up in a saucepan on the stove top for quick dinner.

    Reply
  22. Deborah

    November 4, 2019 at 8:43 am

    If using chicken tenders just reduce time me to 8 or 9 minutes?

    Reply
    • Sandy

      November 4, 2019 at 9:00 am

      Maybe only 5 minutes unless they are frozen. Then try 7.

      Reply
  23. Cheri

    November 1, 2019 at 10:07 pm

    This recipe is the first dish that I made in my Instapot Ultra. Prep could not have been easier, and it was absolutely delicious. Served over mashed potatoes. True comfort food and my daughter said she can’t wait for me to cook it again! Thank you so much!

    Reply
  24. Carolyn

    October 19, 2019 at 4:54 pm

    You don’t say low pressure or high pressure. Mine is on low I hope that works.

    Reply
    • Sandy

      October 21, 2019 at 12:58 pm

      High pressure

      Reply
  25. Rick

    October 15, 2019 at 1:39 pm

    Are there any changes using gluten free noodles.

    Reply
    • Sandy

      October 15, 2019 at 9:45 pm

      I think if you cook it for half the time on the package directions, it should be okay.

      Reply
  26. leanne long

    October 10, 2019 at 9:21 am

    I am having shoulder surgery soon and will make this up to the point of adding in the noodles. Then I will freeze in portions in containers and add a baggie of frozen noodles to the container. At the time I will eat this, I plan to just heat in the microwave as I won’t have the use of one arm! Sounds great.

    Reply
    • Sandy

      October 10, 2019 at 7:59 pm

      Great plan! Happy healing to you.

      Reply
  27. Carol

    October 3, 2019 at 7:06 am

    Could you use a whole chicken in this recipe?

    Reply
    • Sandy

      October 4, 2019 at 2:13 pm

      I think so, though the deboning may be a challenge with the cream soup in there. I haven’t tried it.

      Reply
  28. Bill

    September 10, 2019 at 12:03 pm

    This looks wonderful! I’m trying it tonight. BTW, you have the patience of Job with some of these comments. You’re always so helpful and polite.

    Reply
    • Sandy

      September 10, 2019 at 9:58 pm

      Thank you! I know that many people are a little nervous about the IP, so I try to give them confidence.

      Reply
    • Ellie

      September 6, 2020 at 10:12 am

      My family really enjoyed this – reminds us all of chicken pot pie flavors.
      I had no chicken broth so I substituted bouillon and hot water (mixed before adding to the pot) and followed your instructions for dry noodles (I had them on medium saute for at least 8 minutes) I also added frozen carrots and peas when I added the noodles.

      I added another 1/2 of all ingredients and it was perfect in the 6qt (we like it thicker but there was still room for more broth if wanting a soupier consistency).

      Thank you for a great new meal now in the rotation!

      Reply
  29. Lisa

    July 28, 2019 at 3:54 pm

    Is there a way to cook it all together at one time? I am a lazy cook, lol.

    Reply
    • Sandy

      July 29, 2019 at 8:40 pm

      Lol! You can try it, but the mixture may be too thick. I haven’t tried it mysself.

      Reply
  30. Tracy

    June 27, 2019 at 5:54 pm

    I can’t tell you how much we enjoyed this recipe. My grandma has used the Reames noodles in her chicken noodle soup for as long as I can remember. I have always loved them. I was worried that it would be a little bland, but it was actually very flavorful. I only used half a stick of butter. I used two cups of chicken stock and two cups of water with Better Than Bullion. I did one can of cream of chicken and cream of celery for the other. I added fresh celery and carrots. Thanks for sharing!

    Reply
    • Sandy

      June 28, 2019 at 12:26 pm

      I’m so happy you liked it!

      Reply
    • Marci

      February 14, 2021 at 10:01 am

      Do you cook the Chicken breast on a rack or just throw them in? Thanks. Newbie to the instapot

      Reply
      • Sandy

        February 22, 2021 at 12:07 pm

        I throw them in!

        Reply
  31. Lanita

    April 23, 2019 at 10:47 am

    Delish. Thank you so much!

    Reply
  32. Dianna

    April 11, 2019 at 6:02 pm

    Hi Sandy,
    I made this for dinner tonight as my husband loves noodles of any kind. He wolfed it down and even had seconds. I put mixed veggies in mine to make a full meal. This is a keeper that he wants twice a week! We bought a 6 qt IP when we had to evacuate from the camp fire. Now we are getting an 8 qt. Thank you for such an easy and delicious recipe.

    Reply
    • Sandy

      April 12, 2019 at 8:34 am

      Awesome! Thank you!

      Reply
  33. Jessica

    March 29, 2019 at 4:36 pm

    Egg noodles are great, but I just realized (after starting the first half of this recipe)…I don’t have any!! Not a quick drive to store, do you have regular elbow pasta cook time? (Ha!)

    Reply
    • Sandy

      March 29, 2019 at 5:51 pm

      Just add the pasta like you would the egg noodles, after all of the pressure cooking. Use the Sauté setting to cook them just like on the stove top. Stir occasionally and enjoy!

      Reply
  34. Bill

    March 15, 2019 at 6:36 pm

    Just used this recipe for my “break in” of our new (and first) IP. Only substituted dried egg noodles and cooked per your instructions… outstanding and will definitely be doing it again!

    Reply
    • Sandy

      March 15, 2019 at 7:47 pm

      That’s fantastic, Bill! Now you are all broken in! I’m so glad you liked this recipe!

      Reply
  35. Denise

    March 13, 2019 at 2:05 pm

    I made this tonight and it was great. I already had a cooked chicken, so I sautéed all the liquids as suggested but then I just dumped the shredded chicken, frozen noodles and veggies in, stirred it up and put on manual for 8 minutes. It was perfect!

    Reply
  36. Ashley

    February 11, 2019 at 4:32 pm

    By chance has anyone calculated Weight Watcher points for this yet? Sounds yummy but probably to good to be true for me!

    Reply
  37. Sue Brown

    January 30, 2019 at 8:24 pm

    I made this in my Ninja Foodi. It came out amazing! This was so easy and tasted so good. I was able to make it with everything I had in kitchen already. I used dried egg noodles, using only about 1/2 the amount you have recommended. I used one 12 oz bag and only about 3/4 of the bag. The consistency was great. I think it would be way to thick if 2 bags were used. My granddaughter loved it so much that she asked me to pack it in her lunch for school tomorrow and the next day too!

    For those who commented above about wanting to make half the recipe, just a tip, I usually freeze half of any recipe I make. This would work very well to cook the recipe as instructed up to the point you take the chicken out and shred it. What I would do is at this point take the chicken out, shred it and put it right back in. I would then freeze half of the chicken and broth without putting in the egg noodles. When you defrost put back in the pot to cook. Finish the cooking by putting 1/2 the amount of egg noodles and cook as instructed. This would give a perfect size meal for a small family and a 2nd meal without much fuss for another night.

    Thanks for a great recipe!
    t

    Reply
  38. Abby

    January 30, 2019 at 12:41 pm

    I don’t have an instant pot but I have an off brand one. I don’t have Manuel but I have poultry would that work for the chicken? What setting would I put it on for the noodles?

    Reply
    • Sandy

      January 30, 2019 at 1:33 pm

      If you have a way to manually input the time and use high pressure, do that. The poultry button is just a preset time. You want to be able to set your own time.

      Reply
      • Abby

        January 30, 2019 at 3:52 pm

        Thank you!! Just got it all done and it’s amazing . Just need to cook the noodles a little longer but my husband loves it. Thank you so much! 🙂 definitely make it again!

        Reply
  39. Lisl

    January 29, 2019 at 9:49 am

    How can I adapt this for the crock pot or stove top? I love it in the Instant Pot, but I need to make a larger batch of this. Thank you!

    Reply
    • Sandy

      January 29, 2019 at 2:51 pm

      Add everything except the noodles to the slow cooker and cook on Low for 6 hours. Then take out chicken and shred it. Add it back in and the noodles. Stir and cook another 2 hours.

      Reply
  40. Arpita Patel

    January 12, 2019 at 3:23 am

    It’s delicious. Made this as my daughter was finding it hard to swallow food while suffering from fever/flu. I blended it up for her and she loves it and so did everyone else who had it as it was.

    Reply
  41. Tracy

    December 30, 2018 at 9:09 pm

    Hello….I can’t wait to make this but I have a question. I would like to add fresh chopped up celery and carrots but can you please tell me when I would add them? Thanks for your help!

    Reply
    • Sandy

      December 30, 2018 at 9:19 pm

      Hi Tracy, add the fresh veggies when you add the frozen noodles. Cut the veggies slightly larger so they don’t get too soft, unless you like them that way!

      Reply
  42. Julie Smith

    November 16, 2018 at 6:56 am

    Hi! I made this exactly as directed and it was delicious! I would like to make a couple of large batches to feed approximately 30 people. Can I double the recipe for a 8 qt instant pot? If so, how does the cooking time change? Thank you!

    Reply
    • Sandy

      November 16, 2018 at 7:32 am

      Hi Julie, I’m so glad you liked this recipe! You won’t have to increase the cook time, however the increased amount of frozen noodles might make it take longer to get back up to pressure, so allow extra time for that.

      Reply
  43. Angie

    September 25, 2018 at 4:38 pm

    Help. My husband chopped the chicken I was planning on using. The pieces are fairly large but still bite size. Will this work? Should I adjust the cooking time? Also he chopped three pieces. Do I need to adjust any of the other ingredients? I have an 8 quart pot so I assume room won’t be a problem.

    Reply
    • Sandy

      September 25, 2018 at 6:37 pm

      Reduce the initial cook time to about 9 minutes.

      Reply
  44. Rona

    September 19, 2018 at 5:12 pm

    Delicious!! I followed recipe exactly and we loved it. Thanks!!

    Reply
  45. Tomaro

    September 3, 2018 at 5:02 pm

    Followed this to a “T”. However after adding noodles and after the 5 min natural release I did a quick release and it made a mess everywhere. The juice and such was coming out of the steam vent. Why? What did I do wrong? Smells good though.

    Reply
    • Sandy

      September 3, 2018 at 6:46 pm

      Sorry to hear that. You need to do a controlled quick release of the pressure. Releasing in shorter bursts until you are sure none of the sauce will spew out with the steam.

      Reply
  46. Margaret Houchin

    August 16, 2018 at 11:14 am

    Loved this recipe. My husband said it reminds him of the chicken and noodles his mom made . He even took seconds

    Reply
  47. Franklin

    May 2, 2018 at 7:40 am

    Sandy, how would you adjust recipe, if at all, when using pre-cooked chicken? Thanks

    Reply
    • Sandy

      May 2, 2018 at 8:54 am

      I would dump everything in except the chicken and cream soup, stir. Add the cream soup last, on top of the noodles, and don’t stir it. Cook for 6 minutes. When cooking cycle ends, let it do a 5 minute Natural Release, then do a controlled Quick Release of the remaining pressure, and when the pin drops, open the lid. Add the cooked shredded chicken, and frozen mixed vegetables, if using, and stir. Place the lid back on, vented, and let sit for a few minutes to heat the chicken through.

      Reply
  48. Jill

    March 23, 2018 at 9:47 am

    Looks delicious. How do I adjust for defrosted chicken breasts?

    Reply
    • Sandy

      March 23, 2018 at 11:00 am

      Hi Jill, cook for 12 to 15 minutes, depending on how large the chicken breasts are.

      Reply
  49. Joseph Latvaitis

    March 19, 2018 at 9:48 am

    This was good, but I had a problem with the quick release after the natural release. After I put the noodles in I cooked for 6 min and then let the cooker natural release for 5 min. When I quick released the remainder of the pressure I ended up with chicken broth sprayed everywhere. This was my first attempt at a starchy dish. I should have stopped the release when I saw something other than water spraying out and then tried the quick release 5 min later. Will try again.

    Reply
    • Sandy

      March 19, 2018 at 11:27 am

      Hi Joseph, sorry you experienced that. It’s one of those things that happens sometimes, and other times it doesn’t. I think increasing the amount of natural release time by 5 minutes, then doing a controlled quick release in short bursts until you are sure only steam is coming out will help.

      Reply
  50. Gloria Lovelace

    March 10, 2018 at 5:19 pm

    Have you ever tried homemade noodles instead of frozen?

    Reply
    • Sandy

      March 11, 2018 at 6:06 pm

      Hi Gloria, no I haven’t, but I would add them and not bring to pressure, just turn on sauté and then add chicken when done. Sounds yummy!

      Reply
  51. ecwood

    March 5, 2018 at 11:38 pm

    Made it and it is so good! Substituted one can of the cream of chicken with cream of mushroom. Used fresh carrots and dry egg noodles. Added those in at the same time as everything else. 15 minute, quick release, shredded the chicken and added fresh chopped broccoli. Cooked another 5 minutes (probably could have done with 2-3), quick release and voila!

    Reply
    • Sandy

      March 6, 2018 at 12:59 pm

      Hi Esther, those are great adaptations, that don’t change the essence of the recipe, but make it fresher! Thank you for your review!

      Reply
  52. Megan

    March 5, 2018 at 6:48 am

    Hi- question.. I would like to dbl this recipe, would the cook times change? Also do you think not would be ok to dbl in 6 quart or too much substance? Thanks

    Reply
    • Sandy

      March 5, 2018 at 12:28 pm

      Hi Megan, if you double the recipe, it will take longer to come to pressure, and you will want to do a natural release as it will be very full. Just be careful. Maybe try making half again as much and see how it goes, if you are able to make a test batch!

      Reply
      • Jan

        May 4, 2018 at 5:33 am

        I had company for dinner who was on a bland diet so decided to try making a double batch in my 6-quart IP. Immediately after I put the first ingredients in I knew it was not a good idea as the contents were already at max level and there was no room for the noodles. I cooked it according to the recipe up to the point where you remove the chicken. I put 2 breasts in a slow cooker on warm with a little broth and shredded the other two. Then I removed half of the liquid in the IP, added the noodles and finished the recipe as usual. I poured this batch into the slow cooker with the chicken and continued to make a second batch. Phew, not the best idea I ever had but it worked just fine.

        Reply
  53. Mike

    February 26, 2018 at 9:27 am

    Question I only have one can of cream of chicken, but I have a can of cream of celery. Can I use that in place of the 2nd can of cream of chicken??

    Reply
    • Sandy

      February 26, 2018 at 10:02 am

      Hi Mike, I would try it. If you enjoy those flavors, I think it would be good!

      Reply
  54. Terri

    February 13, 2018 at 3:23 pm

    Hi. Is new to the IP and would like to know if there is additional cook time if the chicken breast is frozen. Thank you in advance.

    Terri

    Reply
    • Sandy

      February 14, 2018 at 9:55 am

      Hi Terri, I always use frozen, and do not adjust the time.

      Reply
    • Carrie

      November 14, 2019 at 9:34 am

      Could you use the frozen dumplings instead?

      Reply
      • Sandy

        November 15, 2019 at 9:26 am

        I think so. I would definitely try it!

        Reply
  55. Julie

    February 10, 2018 at 4:05 pm

    I cannot find the frozen egg noodles. What sort of adjustments would you make if using dry egg noodles? I just got my Instant Pot and am very excited to give it a try!

    Reply
    • Sandy

      February 10, 2018 at 6:31 pm

      Hi Julie, at the end of the instructions, on the recipe card, I have a tip on using regular noodles. Hope that helps!

      Reply
  56. Paul ambler

    February 8, 2018 at 5:11 pm

    It tasted great. Only thing that worried me no juice left after noodles cooled.
    I think if you add frozen vegetables (corn, peas, or mix vegies)
    But otherwise i will make tnis again
    Thanks
    Paul
    San francisco

    Reply
    • Sandy

      February 8, 2018 at 5:33 pm

      Hi Paul, thank you for your review. Yes, frozen mixed veggies are great in this. You can add another cup or so of broth if you would like it to be more soup like, or just not as thick. I’m happy that you like this recipe! Love San Francisco, it’s time for another visit!

      Reply
  57. Holly

    February 5, 2018 at 4:38 pm

    This was soooo good! The chicken was so tender and I loved the consistency of the broth and cream of chicken soup. We used regular egg noodles and added celery and carrots. Perfect for this cold winters night! Thank you!

    Reply
    • Sandy

      February 5, 2018 at 5:00 pm

      Hi Holly! I’m so glad you liked this recipe! This was my first official IP recipe almost 2 years ago! It’s been popular because it is easy, and so tasty! Comfort food! Thank you for taking the time to review this, I appreciate it!

      Reply
    • Tiffany Buell

      February 24, 2019 at 2:17 pm

      How long did you cook it with the reg egg noodles?

      Reply
      • Sandy

        February 24, 2019 at 2:44 pm

        I didn’t bring it to pressure, just used the sauté setting. I think it took 5 to 8 minutes.

        Reply
        • Tiffany

          February 24, 2019 at 2:48 pm

          Okay thank you! It’s in the IP with the frozen egg noodles now. 🙂

          Reply
          • Sandy

            February 24, 2019 at 3:52 pm

            Great!

  58. Georgiana

    February 3, 2018 at 9:30 pm

    Hello.
    I would like to prepare his dish for my family too, but I’m stuck on 2 of your ingredients.
    I’m out of US, actually I’m from Europe (Bucharest, Romania) and here we don’t sell (or at least, I haven’t seen yet) cream of chicken soup & cans of chicken broth.
    So I was wondering: have you ever tried to boil the chicken breast in a normal pan and use the remaining broth for the rest of the recipe and use sour cream instead of cream of chicken soup.
    Kind regards and thanks for answering.
    Georgiana

    Reply
    • Sandy

      February 3, 2018 at 10:00 pm

      Hi Georgiana, that sounds like a good substitution. You may want to thicken it a little at the end with a flour/butter mixture, and let that heat up as you stir it so it is less soupy. Some celery or celery salt would also be nice as there is some in the cream of soup. You can also search the Internet for how to make condensed cream of chicken soup and there are many recipes. I hope this helps!

      Reply
  59. Helene Martin

    January 31, 2018 at 5:31 pm

    Very good….I make this often….easier than stove top!

    Reply
    • Sandy

      January 31, 2018 at 6:57 pm

      Hi Helene, thank you for taking the time to leave a review! I’m happy you like this recipe!

      Reply
  60. Kelli

    January 28, 2018 at 3:53 pm

    Just made this tonight and it turned out great! Thanks for sharing!

    Reply
  61. Christy

    January 18, 2018 at 5:21 pm

    We have an egg allergy in the family. What could I replace the egg noodles with? Regular noodles? How would that change the cook time for the noodles? Thanks!!

    Reply
    • Sandy

      January 19, 2018 at 10:20 am

      Hi Christy! There are egg free noodles out there. At the point in the instructions where you would add the frozen noodles, just add the ones you have and set the pot to Sauté and cook the noodles as you would on the stove top. When they are done, add the chicken back in and stir. If you don’t want to use noodles, you could add cooked rice, or serve it over mashed potatoes. Yum!

      Reply
  62. Brooke M

    January 17, 2018 at 5:47 pm

    I can’t find frozen egg noodles, could I use the frozen Frozen Flat dumplings. The brand is Anne’s and the package says Thin Pastry strips

    Reply
    • Sandy

      January 17, 2018 at 7:00 pm

      Yes, I think those would work! I’ve never used them, but the Reames noodles are very dumpling-like. Give it a try! Make sure they are submerged in the liquid. If you like it more soupy, just add a little more broth.

      Reply
  63. Dee

    January 15, 2018 at 4:31 pm

    Hi. Is this recipe for the 3 or 6 quart Instant Pot? Doing the math it kinda looks like 6, so I assume I just cut everything in half?

    Reply
    • Sandy

      January 15, 2018 at 6:46 pm

      Hi Dee! This is for the 6 quart. Yes, cut in half for the 3 quart.

      Reply
      • MICHELLE BIGGERSTAFF

        January 29, 2018 at 10:06 am

        Do I have took to double if I have an 8 quart

        Reply
        • Sandy

          January 29, 2018 at 11:28 am

          Hi Michele, no you won’t have to double this for the 8 qt.

          Reply
  64. Vilya

    January 14, 2018 at 2:39 pm

    I just finished making and eating this! It’s so yummy! I used a can of cream of chicken and a can of cream of chicken & mushroom, and I did cut the butter to half a stick, but otherwise made it exactly as written.

    I’d never heard of Reames noodles before, and I am in love! The texture is great; they’re like a dumpling.

    Thanks for a quick, super-easy, and delicious recipe. 🙂

    Reply
    • Sandy

      January 14, 2018 at 11:10 pm

      Hi Vilya! I’m glad you enjoyed this recipe! Those noodles are amazing for sure! Thank you for the review!

      Reply
  65. C Brogan

    November 13, 2017 at 10:58 am

    Will it change cooking time if I use the Reames Golden Ribbon noodles instead? I think it is fine – husband would still like thinner noodles (sigh). Thanks!

    Reply
    • Sandy

      November 13, 2017 at 11:29 am

      Hi Catlin, I have never used that variety, but now I want to! Those would be great in soup. If you liked how the regular egg noodles turned out, then compare the thickness, and if they are much thinner, reduce the time by maybe 2 minutes. If they are not done enough, you can just put the lid on (vented) and let them set for a few minutes while you get the table set, and everything else ready. Sometimes you just have to try it once, then you will know how to do it for future batches!

      Reply
  66. Sharon

    November 8, 2017 at 6:46 pm

    Can you add frozen peas and carrots to this/

    Reply
    • Sandy

      November 8, 2017 at 8:00 pm

      Yes, I think that would be really good!

      Reply
  67. C Brogan

    November 8, 2017 at 4:24 pm

    Wonderful recipe! The flavor is great. Thanks so much for the great instructions.

    Reply
    • Sandy

      November 8, 2017 at 4:30 pm

      Hi Caitlin! So I take it the noddles were soft enough? I’m happy that you enjoyed this recipe, it’s a favorite at our house! Thank you for taking the time to let me know!

      Reply
  68. C Brogan

    November 8, 2017 at 7:44 am

    How can I make the noodles softer?

    Reply
    • Sandy

      November 8, 2017 at 8:59 am

      Hi there! The frozen egg noodles, as you have experienced, are more al dente than regular, thinner, dry pasta. What you can do is add about 1/4 cup of water when you add the noodles in (make sure the noodles are submerged in the liquid), and cook for 2 minutes longer under pressure, and continue with the natural release. They won’t be as soft as an egg noodle, but it helps them soften.

      Reply
      • steph

        November 13, 2017 at 10:32 am

        Have you ever tried it w/dry egg noodles?

        Reply
        • Sandy

          November 13, 2017 at 10:38 am

          Hi Steph. No I haven’t, but if you do, cook for half the time the package directions say. Make sure the pasta is covered with liquid as they will be crunchy otherwise! It’s fine to add a little more liquid if you need to. Do a very controlled quick release of the pressure so you don’t get soup spewing through the steam vent! Feather the bursts at first, and then longer bursts, then let it go fully. Hope this helps!

          Reply
  69. C Brogan

    November 3, 2017 at 8:12 am

    I would like to cut this in half for two people. Is the cooking time the same?

    Reply
    • Sandy

      November 3, 2017 at 10:00 am

      Hi, yes, the cooking time is the same. If this had been one large piece of meat, then you would cut the time down as the meat would be a smaller piece. But since these are 2 separate chicken breasts, the time is the same. Enjoy!

      Reply
  70. Jefri C. Wosachlo

    October 30, 2017 at 7:55 pm

    I’m making this right now. However my Instant Pot doesn’t have a manual setting. I have the new 8 quart. What setting other than manual should I use?

    Reply
    • Sandy

      October 31, 2017 at 9:58 am

      Hi Jefri, I’m sorry I didn’t see this in time. ‘Pressure Cook’ has replaced ‘Manual’ on the new IP models. For this recipe I have you use the ‘Poultry’ setting. There are multiple ways to get to the same result with the IP. As long as you use High Pressure, and the correct amount of time, it doesn’t matter what the button is labeled as. I hope the Chicken and Noodles turned out good for you!

      Reply
  71. Amanda

    October 28, 2017 at 4:22 pm

    I’ve made this recipe in the crock pot before and was excited to see it transferred to the instant pot. I love this recipe on a cold rainy fall night! Perfect comfort food especially over biscuits!

    Reply
    • Sandy

      October 28, 2017 at 6:27 pm

      Hi Amanda! I used to make it that way, too! I have never tried it over biscuits, though! What a great idea! Thank you for commenting.

      Reply
  72. Maggie

    October 9, 2017 at 1:38 pm

    I have made this a few times and we love it! But I am wondering if I can add more broth to make it more soupy like, or would that ruin it?

    Reply
    • Sandy

      October 9, 2017 at 2:28 pm

      Hi Maggie, I think you could add more. It would make a great soup!

      Reply
  73. Beth

    September 8, 2017 at 6:52 pm

    Looks great! Could you please tell me how many servings this makes? Thank you!

    Reply
    • Sandy

      September 8, 2017 at 8:06 pm

      Approx. 8. It will depend on how large the chicken breasts are.

      Reply
      • Sheila

        February 15, 2018 at 3:17 pm

        I made tonight soooo good i added about 1/3 cup cream cheese and 1/2 c heavy whiping cream. But the rest of your recipe is like a crockpot recipe i have. I also added chopped celery. This is so delicious and soo fast in the instant pot!!

        Reply
        • Sandy

          February 15, 2018 at 3:43 pm

          That’s great, Sheila! I’m happy you like this! Thank you for your review!

          Reply
    • Amber

      January 11, 2019 at 6:40 pm

      I kept the butter out and added celery and some celery leaves and onion a bit more cream of chicken and i used part boneless skinless chicken breast and part chicken thighs bone in. I usually cook this recipe on the stove in a stock pot but it turned out really well in instant pot. I also used chicken boullion and a little Broth Base with water added a little chicken broth at the end. My noodles stuck to bottom a bit during their cooking time but it was still really good . Next time Im going to use homemade noodles instead but will have to adjust time. I cooked it a little longer at end on saute to make sure noodles were a little more done. Thank you!

      Reply

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Hi there!

Sandy wearing a black shirt and a red apron I’m Sandy - foodie with a passion for cooking and sharing my tasty recipes. My hubby Paul, our Pug Gizmo, and I live in Washington.

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