Instant Pot Chicken and Noodles
This Instant Pot Chicken and Noodles recipe is comfort food made quick and easy. Juicy chicken, buttery noodles, and a savory gravy are cooked together for the perfect cozy dinner. This is a variation of my super popular crockpot recipe and has been a favorite in my house and with my readers for years!
For more Easy Dinner Recipes, be sure to check out my Shake and Bake Pork Chops, Air Fryer Chicken Nuggets, and Crockpot Cream Cheese Chicken Chili.
Chicken and Noodles is one of my all time favorite comfort food dinners, and is one that my family never grows tired of eating. It’s a savory, stick-to-your-bones kind of meal and is one I look forward to tucking into after a long, busy day.
This Instant Pot Chicken and Noodles recipe is a version of my Crockpot Chicken and Noodles that has been very popular ever since I first shared it over six years ago. I’ve been asked many times how to make it in the Instant Pot and I’m so excited to finally share that with all of you!
Why You’ll Love this Recipe
- Minimal ingredients – chicken, chicken broth, soup, egg noodles, and some spices are all you need to make this delicious family dinner.
- Quick and easy – the Instant Pot helps cut down on time, and there’s no chopping, sauteing, or prep work required. Plus it all cooks together in one pot!
- It’s a crowd pleaser! I have a few picky eaters at my house and they all love this. My crockpot version has over 300+ rave reviews; it’s undeniably a tried and true recipe!
- Freezer friendly – If you’re a fan of batch cooking and freezer-friendly meals, then this Instant Pot Chicken and Noodles is the perfect option. I love to make a double batch and freeze it for an even easier future meal.
- The perfect “let me bring you dinner” meal. Do you need a great meal option to take to someone? It’s hard to beat a big comforting dish of chicken and noodles. I’ve made this many times for friends who have just had babies, families and friends who are going through hardships, etc. It’s my go-to meal almost every time and is a great way to share a little love through comfort food.
Ingredients for Instant Pot Chicken and Noodles
A full list of ingredients, measurements, and instructions are located in the recipe card below.
- chicken breasts
- cream of chicken soup
- unsalted butter
- chicken broth
- spices: dried parsley, seasoned salt, poultry seasoning, garlic powder
- egg noodles
How to Make Instant Pot Chicken and Noodles – Step by Step
Ingredient measurements and full instructions are located in the recipe card below.
- Combine all ingredients except for the egg noodles in the Instant Pot.
- Place the lid on the pot and then flip the valve to “sealing.” Cook over manual high pressure for 10 minutes, then quick release the pressure.
- Remove the chicken from the pot and shred with two forks. Turn the pot to “saute” and then bring to a boil. Add the noodles and cook until tender.
- Lastly, return the chicken to the pot. Cook, stirring frequently for 2-3 more minutes.
Tips and Notes
- Cream of chicken soup: I LOVE to use the Cream of Chicken soup made by Pacific Foods. It’s organic, it tastes good, and given that every ingredient is recognizable, it makes me feel a lot better about using it. It can be found in the soup aisle among all of the other can soups.
- Add some veggies. A small bag of frozen vegetables can be added to the Instant Pot when you add the noodles.
- What type of noodles to use: I like to use regular egg noodles. “No Yolks” brand is my favorite, but any kind will do. If you’re using frozen egg noodles (Reames brand is what I’ve used) then check out my recipe for Instant Pot Creamy Chicken Noodle Soup instead.
- Storing leftovers: Any leftover Instant Pot Chicken and Noodles can be stored in an airtight container in the fridge for up to three days.
FAQs
Yes, you can definitely use frozen chicken. You’ll just need to increase the pressure time to 15 minutes.
Yes, feel free to use chicken thighs instead of chicken breasts. They both turn out delicious.
I highly recommend making this recipe with egg noodles, but you could also make it with rotini, penne, bowtie, or even spaghetti noodles if that’s what you have on hand. You will just need to adjust the cook time according to what is listed on the package.
More Comfort Food Recipes You Should Try!
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
Recipe: Instant Pot Chicken and Noodles
Ingredients
- 1 1/2- 2 pounds boneless, skinless chicken breasts
- 2 cans cream of chicken soup, 10.5 oz each, (don’t add water)
- 1-2 tsp dried parsley
- ½ tsp seasoned salt
- ¼ tsp poultry seasoning
- ¼ tsp garlic powder
- 1/2 stick unsalted butter, sliced
- 3 1/2 cups chicken broth
- 8 oz. egg noodles, uncooked
Equipment
- 1 Pressure Cooker
Instructions
- Place chicken breasts in the bottom of the Instant Pot, then top with the soups (no water added) and sprinkle with the spices. Add butter slices to the top, and pour in the chicken broth.
- Place the lid on the pot and flip the valve to “sealing.” Cook over manual high pressure for 10 minutes.
- When the time is up, allow the pressure to release naturally for 5 minutes and then quick release the remaining pressure. When the pin has dropped, open the lid and remove the chicken to a bowl, and shred into large chunks with two forks.
- Turn the pot to "saute" and bring to a boil. Add the noodles and cook for 5-10 minutes, until tender. Return the chicken to the pot and cook, stirring frequently for 2-3 more minutes.
Notes
- Cream of chicken soup: I LOVE to use the Cream of Chicken soup made by Pacific Foods. It’s organic, it tastes good, and given that every ingredient is recognizable, it makes me feel a lot better about using it. It can be found in the soup aisle among all of the other can soups.
- Releasing the pressure: Allow the pressure on your Instant Pot to release naturally for at least 5 minutes before performing a quick release on any remaining pressure. This helps prevent too much liquid and steam from escaping from the pressure release valve. It can be a little messy if you immediately quick release the pressure!
- Add some veggies. A small bag of frozen vegetables can be added to the Instant Pot when you add the noodles.
- What type of noodles to use: I like to use regular egg noodles. “No Yolks” brand is my favorite, but any kind will do. If you’re using frozen egg noodles (Reames brand is what I’ve used) then check out my recipe for Instant Pot Creamy Chicken Noodle Soup instead.
- Storing leftovers: Any leftover Instant Pot Chicken and Noodles can be stored in an airtight container in the fridge for up to three days.
I tried this tonight, and my hubby and I both thought it was yummy, the only difference was I added peas. Next time I think I’ll add fresh carrots.
My family loves this recipe but every time I’ve made it I get a burn notice on my IP. I’ve tried chicken on a trivet and not on a trivet, I’m not sure what I may be doing wrong. I may try the crockpot version next time.
Hi Sue! I’m not sure why you would get a burn notice; that usually comes from not having enough liquid in the pot but this uses 3 1/2 cups of chicken broth, which is more than enough liquid. The crockpot version is my original version and also works great if you decide to go that route.
Can I throw some cream cheese into the mix?
Sure!
I am making this tonight for my family looks delicious. Thank u for the recipe!
I’m going to use left over rotisserie chicken and hope for the best. It sounds really good.
Everyone at my house really loved it! Such a delicious meal for me and my family!
This looks like the perfect meal!! So delicious!
This is such a fantastic meal!! My family would love it!
Yum! This is my type of dinner! I am making it tonight!
Looks so delish! I’m definitely making this!
I love how simple and flavorful this dish is. It’s a perfect family meal. It’s also basic, which means it’s easy for me to play with, which I also love!