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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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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.
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!
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.
I don’t have any cream of chicken soup. Could I substitute cream of mushroom?
Yes, or Cr. of celery
I made chicken and noodles. Love it and I use a lot of your recipes. Simply to fix.
Hi!! I made this recipe before and it so good! I have a 6- Quart Instant Pot, Viva model. Is the recipe still the same?
Yes. Any 6 qt electric pressure cooker will work. Just use High pressure, and the time in the instructions.
Best chicken and noodles ever!! Thanks for sharing
I made this for the first time last night & will be using it as my “go-to” from now on! I don’t care for chicken in my noodles but it is a must for my husband so I can dip mine out before adding the shredded chicken back in! The only change I made was 1 can of cream of chicken just because I wanted more broth and I also used my freshly made egg noodles. I was able to make them while the chicken was cooking. Next time I may add a can of cream of celery soup and then some chopped onions & carrots when I add the noodles, just because we like a little celery, carrots & onions in our chicken noodles. Sure beats boiling a whole chicken, deboning it, and then making the soup! Thanks for a great tasting, faster version of home made goodness!!
This is my go to recipe for chicken & noodles, I follow the recipe exactly except instead of poultry seasoning, I use the Weber’s Beer Can chicken seasoning, add some roasted chicken paste, and some parsley flakes. My family loves it! Thank you!
Any suggestions on how to make this without the cream of chicken soup? I’m severely lactose intolerant.
If you can thicken it after pressure cooking with flour and a dairy free milk, that might work.
I make this all the time dairy free. My family loves it! I make a dairy free cream soup with 3 T vegan Butter, 3 T flour, brown it. Add 1/4 tsp sea salt, pepper. Whisk in 1 1/4 Cups liquid total of part unsweetened almond milk & chicken stock or broth. For this recipe I double the above ingredients. It turns out thick and creamy just like can soups.
I just used water, no can soup. Seasoned to taste and thickened with corn start/water. Delicious!
Yes! Blitz some-2 C or so-cooked rice w/liquid of choice for every can of condensed soup. So good!
You can also make your own cream of chicken soup using coconut milk.
You could use chicken broth or stock and some bouillon. If you want a little thicker, use flour and lactose free milk, shake yo get all lumps out and then mix it in. It will get thicker as it cooks.
You can make a flour gravy with chicken broth to use in its place
Hello Sandy, I made the chicken and noodles and they were out of this world…Thank you for a great recipe… I was wondering if you had a pork and noodles recipe, I have some pork steaks in the freezer that I want to use before they expire.
Thank you,
Dwayne
YES – THIS IS AN AWESOME TASTING RECIPE!! Great flavor and heartiness with a thick and rich gravy and I do like these noodles al dente. The only changes – I used 3 (medium) breasts, only 1/2 stick butter, and my broth was made from ‘better than bouillon’, the refrigerated paste melted in hot water instead of bouillon cube (did not add veggies). Also I only added 1/2 tsp salt to the broth mixture and didn’t add any more after removing the cooked breasts and shredding them. I’m hoping to be more health conscience as we enter 2021, so I did the nutritional breakdown of the ingredients I added (specifically the chicken, soup, broth, butter, noodles, salt). Below is the per serving breakdown, based on getting 6 servings out of the pot, and these servings were pretty large.
Cal: 548
Tot Fat: 19 g
Sat Fat: 8 g
Cholesterol: 177 mg
Sodium: 1586 mg
Carbs: 67 g
Protein: 27 g
I have an 8 qt instapot. Will I need more liquid.
No, you shouldn’t.