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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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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
Hi Terri, I always use frozen, and do not adjust the time.
Could you use the frozen dumplings instead?
I think so. I would definitely try it!
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!
Hi Julie, at the end of the instructions, on the recipe card, I have a tip on using regular noodles. Hope that helps!
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
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!
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!
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!
How long did you cook it with the reg egg noodles?
I didn’t bring it to pressure, just used the sauté setting. I think it took 5 to 8 minutes.
Okay thank you! It’s in the IP with the frozen egg noodles now. 🙂
Great!
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
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!
Very good….I make this often….easier than stove top!
Hi Helene, thank you for taking the time to leave a review! I’m happy you like this recipe!
Just made this tonight and it turned out great! Thanks for sharing!
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!!
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!
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
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.
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?
Hi Dee! This is for the 6 quart. Yes, cut in half for the 3 quart.
Do I have took to double if I have an 8 quart
Hi Michele, no you won’t have to double this for the 8 qt.