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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!
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!
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.
This pressure cooker chicken and noodles recipe makes a delicious soup, too. Just add more broth, and some veggies, if you want!
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Instant Pot Chicken and Noodles
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)
- ¼ tsp Poultry Seasoning
- ¾ tsp Kosher Salt, divided (or 1/2 tsp table salt)
- ½ 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
- Set your Instant Pot to Sauté mode (just to get things warming up and start melting the butter, not to actually saute anything).
- Add the butter, broth, cream soup, 1/2 tsp of the salt, pepper, garlic, and poultry seasoning. Stir until combined.
- Add the chicken breasts.
- Cancel sauté mode.
- Put the lid on your pot, set the steam release knob to the Sealing position.
- 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.
- 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.
- Remove the chicken and set on a plate. Turn off the pot (Cancel).
- Add the frozen egg noodles to the pot. Make sure they are submerged in the broth.
- Put the lid on the pot and set the steam release knob to the Sealing position.
- Then press the Manual or Pressure Cook button and set for 9 minutes.
- While noodles are cooking, shred the chicken using 2 forks. It should shred very easily. Sprinkle with the remaining 1/4 tsp salt.
- 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.
- *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.
- Add the frozen mixed vegetables, if using, and stir.
- 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**
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
RESOURCES TO MAKE Instant Pot Chicken Noodles recipe and more
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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. 🙂
Hi Vilya! I’m glad you enjoyed this recipe! Those noodles are amazing for sure! Thank you for the review!
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!
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!
Can you add frozen peas and carrots to this/
Yes, I think that would be really good!
Wonderful recipe! The flavor is great. Thanks so much for the great instructions.
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!
How can I make the noodles softer?
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.
Have you ever tried it w/dry egg noodles?
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!
I would like to cut this in half for two people. Is the cooking time the same?
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!
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?
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!
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!
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.
It’s great over dressing and cornbread too!!! Yummy!
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?
Hi Maggie, I think you could add more. It would make a great soup!
Looks great! Could you please tell me how many servings this makes? Thank you!
Approx. 8. It will depend on how large the chicken breasts are.
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!!
That’s great, Sheila! I’m happy you like this! Thank you for your review!
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!
Sandy,
I have made this same recipe in my slow cooker and its great! The one thing I noticed is your video states to put the noodle in with the chicken to finish cooking, but your printed recipe says cook the noodle and then add the chicken. So which is correct?
Mary
I add the cooked chicken back in AFTER cooking the noodles.