Instant Pot Chicken and Noodles

Instant Pot Chicken and Noodles is an easy one-pot dinner recipe that's ready in less than 1 hour.

Course Main Course

Cuisine American

Prep Time 5

Cook Time 21

Time to Pressure 10

Total Time 46

Servings servings

Calories 575kcal

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.

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.