Instant Pot Chicken and Noodles

Instant Pot Chicken and Noodles
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Instant Pot Chicken and Noodles, also known as comforting chicken noodles, is a delicious one-pot meal you can have in less than 25 minutes.

Creamy sauce, delicate texture from the noodles, perfectly cooked chicken, and delicious flavor.

Feel free to use fresh or frozen chicken breasts.

What else can I add to this recipe?

This Instant Pot Chicken and Noodles is already a full and nutritious meal. If you want to add some flavor, here here some options:

Chopped Red bell pepper

Chopped onion

Crumbled-cooked bacon

Instant Pot Chicken and Noodles Recipe Video

Can I freeze my Chicken and Noodles?

Of course, if you used the butter as I have.

You can freeze it in a freezer bag or sealed container for up to three months.

How to serve?

If you want to add something on side, here are a few ideas:

Instant Pot Steamed veggies

Instant Pot Baked Potatoes

Instant Pot Scalloped Potatoes

Instant Pot Egg Salad

Instant Pot Caramelized Onion

Instant Pot Chicken and Noodles

Topping ideas

Add a little chopped parsley and cracked pepper for added taste when serving.

Besides, it really improves presentation also.

What kind of chicken can I use for my recipe?

We would suggest sticking with the breasts as they give out a good flavor and takes less time to cook.

But you can try with thigh chicken, drumsticks, or even ground chicken as well.

How to make Instant Pot Chicken and Noodles?

Gather the ingredients to make some magic 😉

Instant Pot Chicken and Noodles

First of all, add butter to the Instant Pot.

Instant Pot Chicken and Noodles

Let’s add some chicken broth.

Instant Pot Chicken and Noodles

Add cream of Chicken soup.

Instant Pot Chicken and Noodles

Add black pepper, some salt, poultry seasoning, and previously minced garlic.

Instant Pot Chicken and Noodles

Add in the chicken breasts.

Set the pot to High Pressure for 12 minutes.

Instant Pot Chicken and Noodles

Do a Quick Release.

Take the chicken breast out and shred it.

Instant Pot Chicken and Noodles

Set the pot to Saute & add some mixed veggies and egg noodles.

Instant Pot Chicken and Noodles

Add the shredded chicken into the pot.

Instant Pot Chicken and Noodles

Mix it all well.

Instant Pot Chicken and Noodles

Dish out & enjoy 🙂

Instant Pot Chicken and Noodles

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Instant Pot Chicken and Noodles
Instant Pot Chicken and Noodles
4.75 from 4 votes
Print Pin Rate
Course: dinner, lunch, Main Course, party, picnic
Cuisine: American
Keyword: chicken noodles, egg noodles, Instant Pot Chicken and Noodles
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 5
Ingredients
  • 2 tbsp butter
  • 3 cup chicken broth
  • 2 can cream of chicken soup
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • 1 garlic clove minced
  • 1/4 tsp poultry seasoning
  • 2 lb chicken breasts
  • 1 cup mixed vegetable
  • 12 oz egg noodles
Instructions
  • Press "saute" and melt the butter.
  • Add chicken broth, chicken soup cream, black pepper, salt, garlic, poultry seasoning and stir well.
  • Add chicken breasts.
  • Close the lid and cook on high pressure for 12 minutes.
  • When cooking time is complete, do a quick pressure release.
  • Take out the chicken and shred it.
  • Press "saute".
  • Add mixed vegetables and noodles and saute for 5 minutes.
  • Now add the shredded chicken into the pot and mix well.
  • Serve and enjoy 🙂
Nutrition
Calories: 3068kcal Carbohydrates: 317g Protein: 266g Fat: 77g Saturated Fat: 20g Polyunsaturated Fat: 15g Monounsaturated Fat: 24g Trans Fat: 1g Cholesterol: 918mg Sodium: 9267mg Potassium: 5505mg Fiber: 19g Sugar: 11g Vitamin A: 10918IU Vitamin C: 81mg Calcium: 388mg Iron: 20mg
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This recipe is part of our 1001 Instant Pot recipes project, a huge collection of free, easy and delicious recipes.

2 thoughts on “Instant Pot Chicken and Noodles

  1. What is “Chicken Soup Cream”?

    Do you mean Cream of Chicken Soup?

    Concentrated (needs water added, like Campbells small red & white cans), or heat and eat, like Progresso soups?

    Thanks!

    1. Yes, that’s right. I will change the recipe to make it clearer. Either will work, but I think the thicker concentrated cream of chicken soup is what I normally use.

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