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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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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!
That’s fantastic, Bill! Now you are all broken in! I’m so glad you liked this recipe!
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!
By chance has anyone calculated Weight Watcher points for this yet? Sounds yummy but probably to good to be true for me!
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!
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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?
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.
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!
Should this be halved for a 3qt?
Yes. Keep cook time the same.
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!
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.
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.
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!
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!
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!
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.
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.
Reduce the initial cook time to about 9 minutes.