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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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You don’t say low pressure or high pressure. Mine is on low I hope that works.
High pressure
Are there any changes using gluten free noodles.
I think if you cook it for half the time on the package directions, it should be okay.
I am having shoulder surgery soon and will make this up to the point of adding in the noodles. Then I will freeze in portions in containers and add a baggie of frozen noodles to the container. At the time I will eat this, I plan to just heat in the microwave as I won’t have the use of one arm! Sounds great.
Great plan! Happy healing to you.
Could you use a whole chicken in this recipe?
I think so, though the deboning may be a challenge with the cream soup in there. I haven’t tried it.
This looks wonderful! I’m trying it tonight. BTW, you have the patience of Job with some of these comments. You’re always so helpful and polite.
Thank you! I know that many people are a little nervous about the IP, so I try to give them confidence.
My family really enjoyed this – reminds us all of chicken pot pie flavors.
I had no chicken broth so I substituted bouillon and hot water (mixed before adding to the pot) and followed your instructions for dry noodles (I had them on medium saute for at least 8 minutes) I also added frozen carrots and peas when I added the noodles.
I added another 1/2 of all ingredients and it was perfect in the 6qt (we like it thicker but there was still room for more broth if wanting a soupier consistency).
Thank you for a great new meal now in the rotation!
Is there a way to cook it all together at one time? I am a lazy cook, lol.
Lol! You can try it, but the mixture may be too thick. I haven’t tried it myself.
I can’t tell you how much we enjoyed this recipe. My grandma has used the Reames noodles in her chicken noodle soup for as long as I can remember. I have always loved them. I was worried that it would be a little bland, but it was actually very flavorful. I only used half a stick of butter. I used two cups of chicken stock and two cups of water with Better Than Bullion. I did one can of cream of chicken and cream of celery for the other. I added fresh celery and carrots. Thanks for sharing!
I’m so happy you liked it!
Do you cook the Chicken breast on a rack or just throw them in? Thanks. Newbie to the instapot
I throw them in!
Delish. Thank you so much!
Hi Sandy,
I made this for dinner tonight as my husband loves noodles of any kind. He wolfed it down and even had seconds. I put mixed veggies in mine to make a full meal. This is a keeper that he wants twice a week! We bought a 6 qt IP when we had to evacuate from the camp fire. Now we are getting an 8 qt. Thank you for such an easy and delicious recipe.
Awesome! Thank you!
Egg noodles are great, but I just realized (after starting the first half of this recipe)…I don’t have any!! Not a quick drive to store, do you have regular elbow pasta cook time? (Ha!)
Just add the pasta like you would the egg noodles, after all of the pressure cooking. Use the Sauté setting to cook them just like on the stove top. Stir occasionally and enjoy!