Instant Pot Chicken and Noodles
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Instant Pot Chicken and Noodles is the ultimate easy comfort food. The ingredients are easy to keep on hand for those nights when you don’t have a meal plan.
You guys, I’m not even kidding when I say Imma ’bout ready to crown myself Queen of Chicken and Noodles!
Let’s recap – Crock Pot Chicken and Noodle, Homemade Chicken Noodle Soup, Instant Pot Homemade Chicken Noodle Soup, and now Instant Pot Chicken and Noodles!
People, my name is Jennifer, and I have a chicken and noodle problem. Well, I don’t see it as a problem, and neither does my family. They gladly eat them all up when I fix them no matter which recipe. I suppose some may see it as a problem but we don’t.
This is my Go-To Comfort Meal when I’m in a pinch! All the ingredients are freezer and pantry staples. I’m all about fresh food but let’s be honest most of us aren’t going to the grocery store every day and there are lots of days we are lucky to get a meal on the table.
Instant Pot Chicken and Noodles
This one is quick and the ingredients are easy to keep on hand!
And when I say quick, I mean it! I’ve come in from working at 8pm with no idea what to serve for supper. Hangry me is not pretty, believe me. But by 8:45 when everyone else is hangry and finally in and I put this on the table, well it makes for a happy quiet meal.
I served this up with some instant mashed potatoes and a steamed vegetable but it would be over the top good with my homemade mashed potatoes!
Gather The Ingredients
- 4 boneless skinless chicken breasts (thawed or frozen-just check cooking times for whichever one you are using
- 4 cups chicken broth
- 1 cream of chicken
- 1 stick of butter
- 8 ounce bag of egg noodles dried {I use Inn Maid Wide Egg Noodles}
How to make Instant Pot Chicken and Noodles
- Turn your Instant Pot on to Saute and add a 1/2 cup (1 whole stick) of butter to the pot and allow it to melt.
- Once the butter is melted, add 4 cups of chicken broth and the can of cream of chicken, whisk this together with the butter.
- Place your boneless skinless chicken breasts in your Instant Pot, lock the lid in place, and make sure the pressure knob is in the sealing position. Set the pressure to high and the timer to 15 minutes for thawed chicken or 23 minutes for frozen chicken.
- Once the timer goes off, allow the natural release to continue for 10 minutes, then do a quick release. Your Instant Pot is very full, so be careful that liquid doesn’t spit out of the valve during the quick release.
- Once you’ve opened the Instant Pot you can shred the chicken.
- Add the 8-ounce bag of noodles and stir.
- Place the lid back on your pressure cooker, change the pressure to low, the pressure knob is set to sealing, and set the timer for 4 minutes.
- Once the timer goes off allow to natural release for 5 minutes then carefully do a quick release.
Tips, Tricks, Comments, and Questions
- Thawed or Frozen Chicken: This recipe is written for either one; the cooking times increase for frozen. I’m not the best meal planner, so this recipe is a go-to for me because I can use chicken straight from the freezer.
- Instant Pot Vs. Ninja Foodi: I have/do own both. I got tired of so many small appliances, bought myself the Ninja Foodi, and never looked back. Having one appliance that can do multiple functions is a space saver in all kitchens.
- Dry Noodles Vs. Frozen Noodles: I chose dry noodles for this recipe for the time factor. I have chicken and noodle recipes for frozen noodles as well, I just felt like for this instant pot recipe dry performed better. Feel free to use frozen noodles but I do think the pressure cooking time will need to be increased, I have not tested this.
- Serving Suggestions: I almost always serve this with either homemade or instant mashed potatoes! I sometimes hit the mark with an easy vegetable side dish.
Instant Pot Chicken and Noodles
Equipment
- Instant Pot
Ingredients
- 4 boneless skinless chicken breasts (thawed or frozen-just check cooking times for whichever one you are using
- 4 cups chicken broth
- 1 cream of chicken
- 1 stick of butter
- 8 ounce bag of egg noodles dried {I use Inn Maid Wide Egg Noodles}
Instructions
- Add whole stick of butter
- Turn Instant Pot to Saute – this warms up the Instant Pot and melts the butter quicker.
- Once butter is melted, add cream of chicken and all the chicken broth – whisk together
- Place chicken breast in Instant pot
- Put lid on Instant Pot and set to Pressure Cook for 15 minutes for thawed chicken, 23 minutes for frozen chicken
- Once timer goes off allow to natural release for 10 minutes, then do a quick release and open pot carefully
- Shred chicken (I love using my Pampered Chef Salad Chopper – seriously shred quickly right in the pot
- Add noodles, stir well and put lid back on set to pressure cook and change from high pressure to low pressure and set timer for 4 minutes
- Once timer has gone off allow to natural release for 5 minutes – while you prepare instant mashed potatoes and a quick veggie steam pack in the microwave.
- Quick release carefully, stir and serve.
Nutrition
Nutrition values are estimates, for exact values consult a nutritionist.
Hey, I’m Jent!
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I made this the other night….and my picky husband who doesn’t like chicken asked for 2nds!! This is a keeper.
Awesome – I am so glad!
If I am using canned chicken (pre-cooked), how would you change the recipe/cooking time? Thanks!
This is merely a guess but I would turn the Instant Pot to saute and add the liquid ingredients so they start to warm, then add the noodles and chicken, stir and set Instant Pot for 4-5 minutes with a natural release of 5 minutes! I hope this works for you.
Omg. I grew up with chicken and noodles in a pressure cooker. I wanted to try this. My kids prefer dark meat so I used chicken thighs. I was worried there wasn’t enough seasoning/flavor but stuck to the recipe. Wow! So easy and so delicious. Kids went crazy and we all had seconds!!
Best chicken and noodles recipe. I did add a smidge of Mrs dash garlic & herb seasoning and some peas. But the first time I made it I followed the recipe exactly and it was still delicious! And it is so simple and quick.
Made this and it was REALLY good! I added salt and pepper to taste, but otherwise followed the recipe exactly. Will definitely make again
I used Better than Bouillon chicken flavor. Yummmmmm!
What do you think would happen if I omitted the stick of butter?
I subbed in 6 tbsp olive oil. Was still delicious!
We are following the rules and keeping ourselves quarantined during COVID-19. So I’m using what I have in the pantry and freezer. Here is what I used following your recipe. Boneless skinless thighs, bullion and water for broth, artisan porcini mushroom egg noodles (they were the skinny kind), and cream of mushroom soup (out of cream of chicken). In most dishes like this I like to add a bit of Tony Chachere’s creole seasoning (about a teaspoon) as it give it that little bit of needed “oommff” All I n all it came out great and tasted delish.
Remember kindness is free…
Delicious!! Thank you
I make this a lot. Everyone in my family loves it. It’s not easy finding something the whole family likes but this is one of them.
Just made this for our Sunday meal after church. I was tempted to had chopped carrots, celery & onions but decided to follow recipe as is to be fair on rating it. It was so amazing!!! I made mashed potatoes on the side and used the creamy broth from the chicken and noodles for gravy….. no need to thicken it!! I will be making this again!!
OMG I am LOVING your idea of carrots added to this – putting that on the list to try!
I added a can of cream of mushroom soup also. Delicious. Thanks
I made this last night. I used bone in, skin on chicken breast and omitted the butter. It was delicious. My husband had seconds and today I reheated the left overs and added frozen peas. It was sooooo good. Thank you for sharing. The hint of cooking the chicken and letting it naturally release was a great help. I hate the stringy chicken I usually get with pressure cooked chicken. This was moist and tender not stringy. I cooked an additional chicken breast to make chicken salad for tomorrow. Again thank you!
I’m going to try this and yes, I love my Pampered Chef Salad Chopper for shredding and dicing right in the pot!!
This was good as is the first time I tried it. The second time I made a few changes because having 2 starches ( noodles and potatoes ) sent my husband’s sugar WAY too high. First change was I used 1 tsp each of garlic powder, onion powder and Hungarian paprika. Second was I used vermicelli noodles because I didn’t have egg noodles but I left it on high pressure for 5 minutes because that’s usually how long I use with the spaghetti noodles. And then my last change was, after it was done, I added about 1 cup of sour cream to make the sauce a little creamier. With those changes there wasn’t anything left for lunches and it’s just the 3 of us, haha.
I made this exactly as the recipe called and it was fabulous. I was late coming from church so the natural release went on and extra 10 min but made no difference. Anxious to try some of the above tips like using bone in thighs. Thanks for sharing.
Followed the recipe exactly but added some Louisiana cayenne hot sauce and papaya jerk hot sauce. Turned out delicious.
Just made this it was so easy to make. I did use a packet of french onion soup as well and it was restaurant delicious.
This is a great quick recipe. I cooked the noodles while the chicken was cooking and added little green peas to them and when the chicken was done I shredded it and added the noodles and we ate. Made a quick recipe even quicker and very delicious
searches for 15 mins for this recipe cuz I forgot to save it last time!! very easy n delicious, whole family likes it, so it’s a winner by me!