Instant Pot Chicken and Noodles that tastes just like grandma used to make? Yes, please! I'll take that comfort meal over and over again!
This one-pot meal is always a hit, and it takes less than 25 minutes to make. Perfect for a quick weeknight dinner that is great for all cravings!
I'm a huge fan of the texture of this recipe. The longer noodles with the shredded chicken will have you filling your bowl as quickly as it's empty. Trust me when I say that this is one of the best chicken and noodle recipes around.
Contents
Why this recipe works
Everything about this recipe works. I'm serious! When I think of what I want on my table during the colder months of the year, I come back to this recipe time and time again.
While the flavor might taste complex, I promise you that this recipe is really simple to do.
- Easy ingredients with maximum flavor
- Gives everyone the chance to add seasonings and toppings to their own bowl
- A fast and simple recipe for a busy family
Recipe Video
Recipe Ingredients
Butter - You can use salted or unsalted butter - your choice.
Chicken broth - You can use bone broth as well.
Cream of chicken soup - Great for thickening up the recipe.
Salt and pepper - To taste.
Garlic cloves - Minced garlic is great for flavor.
Poultry seasoning - This is a simple seasoning that pairs well with the chicken.
Chicken breasts - Use boneless skinless chicken breasts.
Mixed Vegetables - Choose a combination of veggies. Change it up each time.
Egg noodles - These noodles are great to use as they hold their shape well.
How to make Instant Pot Chicken and Noodles?
Before you get started, gather up all the needed ingredients. You don't want to miss any of them, or it will change up the flavor.
Step One: Add the butter to the Instant Pot. Press the saute button.
Step Two: Once the butter is melted, add the chicken stock.
Step Three: Pour in the Cream of Chicken soup.
Step Four: Add black pepper, salt, poultry seasoning, garlic and chicken breasts.
Step Five: Close the lid and cook on high pressure for 12 minutes.
Step Six: Once the time has passed, do a quick release.
Step Seven: Remove the lid and take out the cooked chicken. Shred it.
Step Eight: Press the Saute button on the Instant Pot & then add the mixed veggies and egg noodles. Stir for 1 minute.
Step Nine: Add the shredded chicken back to the Instant Pot.
Step Ten: Mix all the ingredients together.
Serve and enjoy!
Variations
Use beef - Instead of using chicken, make this recipe with beef. My Instant Pot Beef and Noodles is delicious as well.
Change up the type of noodles - Try other types of noodles and see what you like best!
Make it spicy - Add some cayenne pepper or red pepper flakes to kick up the heat.
Recipe Notes
- The easiest way to shred chicken is to use meat shredders. You can also use two forks.
- If you have leftover turkey or leftover chicken, you can add it to this recipe. Rotisserie chicken is great to use, too.
How to serve
While this is an entire meal on its own, you can always add some healthy side dishes, just in case. Here are some great options to consider:
- Instant Pot Steamed veggies
- Instant Pot Green Beans
- Instant Pot Scalloped Potatoes
- Instant Pot Caramelized Onion
Recipe FAQs
If you want to add toppings, fresh cilantro would be delicious. You can also add some sour cream and bacon bits on top as well.
Chicken breast is the best choice because it's flavorful and juicy. However, if you want to try making this with chicken thighs or cooking chicken drumsticks and pulling off the meat to add, go for it!
Instant Pot Noodle and Chicken Recipes
Here are the best chicken and noodle recipes I have on Corrie Cooks. They are all one-pot meals as well 🙂
Love this recipe? Please leave a 5-star rating ⭐️⭐️⭐️⭐️⭐️ and leave a comment below. Thanks!
Instant Pot Chicken and Noodles
Ingredients
- 2 tablespoon butter
- 3 cup chicken broth
- 2 can cream of chicken soup
- ½ teaspoon black pepper
- ½ teaspoon salt
- 1 garlic clove minced
- ¼ teaspoon poultry seasoning
- 2 lb chicken breasts
- 1 cup mixed vegetable
- 12 oz egg noodles
Instructions
- Add the butter to the Instant Pot and press the saute button.
- Once the butter is melted, add the chicken stock.
- Pour in the Cream of Chicken soup.
- Add black pepper, salt, poultry seasoning, and garlic.
- Add in the chicken breasts.
- Close the lid and cook on high pressure for 12 minutes.
- Once the time has passed, do a quick release.
- Remove the lid and take out the cooked chicken. Shred it.
- Press the Saute button on the Instant Pot & then add the mixed veggies and egg noodles. Stir and saute for 1 minute.
- Add the shredded chicken back to the Instant Pot.
- Mix all the ingredients together.
- Serve and enjoy 🙂
Nutrition
Video
Notes
- The easiest way to shred chicken is to use meat shredders. You can also use two forks.
- If you have leftover turkey or leftover chicken, you can add it to this recipe.
- Feel free to add some cayenne pepper or red pepper flakes to kick up the heat.
Only one minute on saute to cook the egg noodles? Or do you boil them before adding?
The residual heat will continue to cook the egg noodles after the quick saute.
On the serving amount it says ‘5’ but I’m thinking with 2lbs of chicken and two cans of soup that this serves more than 5? Looks so easy and I have all the ingredients. I just want to make sure the recipe doesn’t feed an army. There’s just so many days I can eat leftovers. Thank you.
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!
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.