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](https://www.simplyhappyfoodie.com/wp-content/uploads/2017/08/instant-pot-chicken-noodles-3.jpg)
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 in a black bowl on wooden board next to two golden forks](https://www.simplyhappyfoodie.com/wp-content/uploads/2017/08/instant-pot-chicken-noodles-4-150x150.jpg)
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!
- 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 ½ stick if you are trying to cut down on fat content)
- 1 Garlic Clove, pressed (or ½ tsp Garlic Powder)
- ¼ tsp Poultry Seasoning
- ¾ tsp Kosher Salt, divided (or ½ 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)
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Set your Instant Pot to Sauté mode (just to get things warming up and start melting the butter, not to actually saute anything).
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Add the butter, broth, cream soup, ½ tsp of the salt, pepper, garlic, and poultry seasoning. Stir until combined.
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Add the chicken breasts.
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Cancel sauté mode.
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Put the lid on your pot, set the steam release knob to the Sealing position.
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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.
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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.
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Remove the chicken and set on a plate. Turn off the pot (Cancel).
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Add the frozen egg noodles to the pot. Make sure they are submerged in the broth.
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Put the lid on the pot and set the steam release knob to the Sealing position.
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Then press the Manual or Pressure Cook button and set for 6 minutes.
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While noodles are cooking, shred the chicken using 2 forks. It should shred very easily. Sprinkle with the remaining ¼ tsp salt.
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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.
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*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.
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Add the frozen mixed vegetables, if using, and stir.
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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.
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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.
*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).
RESOURCES TO MAKE Instant Pot Chicken Noodles recipe and more
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Emily
I love this recipe! It is so easy and such a comfort food. Have you ever tried freezing it? I'm wondering if that would work well.
Thanks!
Sandy
I haven't frozen it, but if you do, let it thaw in the fridge before reheating.
Samantha
My family makes this same exact dinner! It takes all day (if you cook it the way my grandma and the Amish do). We have always froze ours in big freezer bags and when we decide that is dinner/supper then we take the frozen bag out of the freezer, put it in the slow cooker until desired temp is reached. Some of us will eat it cold, if it seasoned correctly!
Monica
I've tried to freeze it in the past and the noodles tend to dissolve when they are thawed and reheated. I would suggest freezing it before adding the noodles.
Monica
I've made this so many times since I first saw it and it is a family favorite. I use boneless skinless chicken thighs because I like them better in this kind of dish and add a bit of celery seed and garlic powder. Otherwise I follow the recipe exactly and it's perfect!
Dave
Made as per recipe using dried (not frozen) noodles and about a cup of frozen veggies plus some lonely leftover peas. Wife loved it, kids ate it up, but still had enough leftovers for at least another meal. And I’m a big guy with a big appetite. Next time I make this for the four of us I’m cutting the recipe in half. By itself for dinner, I’d say makes at least 8 servings.
Winnie
How did you cook it using dried noodles? I’d like to use the dry version too.
Sandy
I added dry egg noodles and used the sauté setting to just cook them, instead of bringing it to pressure again. You may need a bit more broth, depending on how many noodles you add.
Crystal
Love this recipe! So easy and tastes great! It's my 5yr old daughters favorite meal. She loves it so much she wanted to learn to make it herself. So we get the step stool out for her and she is able to make it with just a little help. Thank you for the wonderful recipe!
Sandy
I love that she wants to cook!
Dan
ABSOLUTELY INCREDIBLE!!! Cold winter night MAGIC
Carole
I made the chicken with a ham bone so I didn't use any butter. Added a package of frozen Seasoning Blend (Chopped onions and celery) from Walmart. I use salt free chicken broth so I added 2 pks. chicken Herb Ox salt free bouillon. The flavor turned out great. I couldn't believe how the chicken fell apart. It is moist and really good. Added 1 can reduced salt chicken soup, 2 cups no salt chicken broth, only 16 oz noodles, and 12 oz peas and carrots at the end. Grateful for the recipe.
Kristina P
Another great recipe! We live in the Pacific Northwest and we're having a rainy weekend, so I decided to give this one a try. I had saved it before because my husband loves thick egg noodles. If ever there were rainy day comfort food, this is it! As soon as my husband started eating, he said, "Oh, this one is a keeper!" I used extra chicken (he's a serious carnivore), and I used the same brand of noodles but my bags were 16 oz each instead of 12. I just went with it. It made a very thick meal, but oh so good! I also added frozen peas to get in some veggies. So delicious, creamy, and comforting. Thank you!
Susie
Sandy, Thank you so much for making recipes easy for us, I make them all the time. I made this last night and it was delicious!
The salt was omitted. I used 32 ounces chicken broth, six (6) chicken tenders and cooked for 12 minutes. I made homemade pasta noodles (emphasis on noodles rolled thin because they will swell) cooked for three (3) minutes and they were perfect.