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Instant Pot Chicken and Noodles in a black bowl on wooden board next to two golden forks

Instant Pot Chicken and Noodles

Comforting Chicken Noodles that you make in your Instant Pot Electric Pressure Cooker. The whole family will love this dish! Using frozen chicken breasts and frozen egg noodles, this is an easy meal ready in a little over an hour!

Course Dinner
Cuisine American
Keyword pressure cooker chicken and noodles
Prep Time 5 minutes
Cook Time 18 minutes
NPR 35 minutes
Total Time 58 minutes
Servings 4 - 6
Calories 509 kcal
Author Sandy Clifton


  • 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)
  • 1/4 tsp Poultry Seasoning
  • 3/4 tsp Kosher Salt, divided (or 1/2 tsp table salt)
  • 1/2 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)


  1. Set your Instant Pot to Sauté mode (just to get things warming up and start melting the butter, not to actually saute anything).
  2. Add the butter, broth, cream soup, 1/2 tsp of the salt, pepper, garlic, and poultry seasoning. Stir until combined.

  3. Add the chicken breasts.
  4. Cancel sauté mode.
  5. Put the lid on your pot, set the steam release knob to the Sealing position.

  6. 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.

  7. 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.

  8. Remove the chicken and set on a plate. Turn off the pot (Cancel).

  9. Add the frozen egg noodles to the pot. Make sure they are submerged in the broth.

  10. Put the lid on the pot and set the steam release knob to the Sealing position.

  11. Then press the Manual or Pressure Cook button and set for 6 minutes.

  12. While noodles are cooking, shred the chicken using 2 forks. It should shred very easily. Sprinkle with the remaining 1/4 tsp salt.

  13. 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.

  14. *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.

  15. Add the frozen mixed vegetables, if using, and stir.

  16. 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**

  1. 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.

Recipe Notes

*The noodles will be al dente, with a dumpling-like consistency.

**If you use regular dried egg noodles, use 12 0z, and reduce the broth to 3 cups (for a thicker result. Use 4 cups for a soup like result).