Instant Pot chicken and noodles is a comforting dish of chicken and noodles in creamy sauce. This easy dinner can be made in about 45 minutes.
This Instant Pot Chicken and Noodles is the ultimate cozy dinner! It’s creamy, comforting, and comes together in under an hour, making it perfect for busy nights.
With chicken, egg noodles, and a rich, savory sauce, this is one meal the whole family will love! I also like to make this comforting dinner when people are under the weather.
Ingredient notes and substitutions
- Chicken: Boneless chicken thighs also work well.
- Chicken broth: I like to use reduced-sodium chicken broth or stock. You can also use vegetable broth if you prefer.
- Cream of chicken soup: Substitute with cream of mushroom soup for a slightly different flavor. You can also make a homemade cream of chicken substitute .
- Egg noodles: Swap for rotini or another short pasta if you don’t have egg noodles. You may need to adjust your cooking if using a different type of pasta.
How to make Instant Pot chicken and noodles
Here you’ll find step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: Press sauté.
Step 2: Once the pot reads “hot”, add the olive oil, then add onion. Cook until softened, 3-4 minutes. Press cancel.
Step 3: Add chicken broth, chicken breasts, cream of chicken soup, garlic powder, salt, and pepper to the pot. Stir to combine.
Step 4: Close lid and set valve to sealing position. Press manual high pressure and adjust the cooking time to 15 minutes.
Step 5: When cooking has finished, let the pressure release naturally for 10 minutes, and then turn the pressure release valve to venting to release any remaining pressure.
Step 6: Unlock and remove the lid.
Step 7: Remove chicken and shred with two forks. Set aside.
Step 8: Add egg noodles to pot.
Step 9: Close and lock the lid. Be sure that the pressure release valve is set to sealing. Press manual high pressure and adjust the cooking time to 3 minutes.
Step 10: When the cooking time has finished, carefully turn the pressure release valve to venting to release the pressure.
Step 11: Add shredded chicken back to pot, and stir gently to combine. Let stand 5 minutes before serving.
Tips
- Vegetables: Frozen peas or frozen mixed vegetable blend can be added when cooking the noodles.
- Freezing: This recipe doesn’t freeze well. The noodles get too soft when frozen and reheated.
Serving suggestions
You can serve with the chicken and noodles with a steamed green vegetable like broccoli or green beans or roasted carrots or broccoli or a simple side salad to help round out the meal.
Storage
Store any leftover chicken and noodles in an airtight container in the refrigerator. It will keep for up to 4 days when properly stored in the fridge.
Instant Pot Chicken and Noodles
Equipment
Ingredients
- 2 tablespoons olive oil
- 1 onion diced
- 2 pounds boneless chicken breasts
- 2-10.5 ounce cans cream of chicken soup
- 6 cups chicken broth
- 12 ounces wide egg noodles
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Fresh parsley for garnish optional
Instructions
- Press sauté.
- Once the pot reads “hot”, add the olive oil, then add onion. Cook until softened, 3-4 minutes.
- Press cancel.
- Add chicken broth, chicken breasts, cream of chicken soup, garlic powder, salt, and pepper to the pot. Stir to combine.
- Close lid and set valve to sealing position. Press manual high pressure and adjust the cooking time to 15 minutes. It should take about 10-15 minutes to come to pressure.
- When cooking has finished, let the pressure release naturally for 10 minutes, and then turn the pressure release valve to venting to release any remaining pressure.
- Unlock and remove the lid.
- Remove chicken and shred with two forks. Set aside.
- Add egg noodles to pot.
- Close and lock the lid. Be sure that the pressure release valve is set to sealing. Press manual high pressure and adjust the cooking time to 3 minutes.
- When the cooking time has finished, carefully turn the pressure release valve to venting to release the pressure.
- Add shredded chicken back to pot, and stir gently to combine.
- Let stand 5 minutes before serving.
Notes
- Chicken: Boneless chicken thighs also work well.
- Chicken broth: I like to use reduced-sodium chicken broth or stock. You can also use vegetable broth if you prefer.
- Cream of chicken soup: Substitute with cream of mushroom soup for a slightly different flavor. You can also make a homemade cream of chicken substitute .
- Egg noodles: Swap for rotini or another short pasta if you don’t have egg noodles. You may need to adjust your cooking if using a different type of pasta.
- Nutrition values are estimates.
Nutrition
Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.
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