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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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Delicious!! I followed recipe exactly and we loved it. Thanks!!
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.
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.
Loved this recipe. My husband said it reminds him of the chicken and noodles his mom made . He even took seconds
Sandy, how would you adjust recipe, if at all, when using pre-cooked chicken? Thanks
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.
Looks delicious. How do I adjust for defrosted chicken breasts?
Hi Jill, cook for 12 to 15 minutes, depending on how large the chicken breasts are.
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.
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.
Have you ever tried homemade noodles instead of frozen?
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!
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!
Hi Esther, those are great adaptations, that don’t change the essence of the recipe, but make it fresher! Thank you for your review!
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
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!
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.
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??
Hi Mike, I would try it. If you enjoy those flavors, I think it would be good!