Why You’ll Love This Recipe
Instant Pot Chicken and Noodles is a comforting, hearty dish that combines tender shredded chicken, thick egg noodles, and a rich, savory broth. This recipe comes together quickly thanks to the Instant Pot, making it perfect for busy weeknights or cozy weekends. It’s a warm, satisfying meal the whole family will enjoy.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
boneless skinless chicken breast or thighsoniongarliccarrotscelerychicken brothcream of chicken soup (optional for extra creaminess)dried thymeparsleysalt and pepperbutter or olive oilegg noodles
directions
Set the Instant Pot to sauté mode and add butter or olive oil.
Add chopped onions, garlic, carrots, and celery. Sauté for 3–4 minutes until softened.
Add chicken, chicken broth, thyme, salt, and pepper.
Cancel sauté mode, secure the lid, and set to pressure cook on high for 10 minutes.
Once cooking is complete, allow a natural pressure release for 10 minutes, then quick release any remaining pressure.
Remove the chicken, shred it with two forks, and return it to the pot.
Add the egg noodles and optional cream of chicken soup. Stir well.
Set to sauté mode again and cook for 6–8 minutes, or until noodles are tender, stirring occasionally.
Adjust seasoning to taste and garnish with chopped parsley before serving.
Servings and timing
This recipe yields 4–6 servings.Preparation time: 10 minutesPressure cooking time: 10 minutesNatural release time: 10 minutesNoodle cooking time: 6–8 minutesTotal time: 35–40 minutes
Variations
Use rotisserie chicken to save time on cooking and shredding.
Add peas or corn for a touch of sweetness and color.
Use wide or homestyle egg noodles for a thicker, heartier texture.
Swap cream of chicken soup with heavy cream for a different creamy texture.
Add a splash of lemon juice for brightness.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.Reheat on the stove over medium heat, adding a splash of broth if needed to loosen the noodles.Freeze in freezer-safe containers for up to 2 months. Thaw in the refrigerator before reheating.
FAQs
Can I use frozen chicken?
Yes, just increase the pressure cooking time to 12–15 minutes and ensure internal temperature reaches 165°F.
Can I make this without cream of chicken soup?
Absolutely, the soup is optional and adds creaminess, but the dish is flavorful without it.
What noodles work best?
Egg noodles are traditional, but you can use any pasta you prefer—just adjust the cook time.
Can I add more vegetables?
Yes, mushrooms, peas, or green beans make great additions.
Why are my noodles mushy?
Overcooking can cause this. Use the sauté setting and monitor closely while noodles cook.
Is it gluten-free?
Use gluten-free noodles and make sure broth and soup (if using) are gluten-free.
Can I double the recipe?
Yes, but don’t fill past the max line on your Instant Pot.
What if I don’t have an Instant Pot?
You can make it on the stovetop by simmering the chicken until fully cooked, then following the same steps.
Conclusion
Instant Pot Chicken and Noodles is the perfect blend of simplicity, speed, and soul-warming comfort. With just a few pantry staples and minimal prep, you’ll have a nourishing, filling meal that tastes like it took all day to make. It’s a cozy classic reimagined for the modern kitchen.
Print
Instant Pot Chicken and Noodles
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Instant Pot
- Cuisine: American
- Diet: Low Lactose
Description
A comforting and hearty dish made with tender chicken, egg noodles, and a savory broth, all cooked quickly in the Instant Pot.
Ingredients
- 1 lb boneless, skinless chicken breasts or thighs
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 3 cups chicken broth
- 1 cup water
- 2 cups egg noodles
- 1 cup carrots, sliced
- 1 cup celery, sliced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- 1/4 cup heavy cream (optional)
Instructions
- Set the Instant Pot to sauté mode and add olive oil.
- Add diced onion and cook for 2-3 minutes until translucent.
- Add garlic and cook for another 30 seconds.
- Add chicken, chicken broth, water, carrots, celery, salt, pepper, thyme, and parsley. Stir to combine.
- Close the lid, set valve to sealing, and pressure cook on high for 10 minutes.
- Quick release the pressure once cooking is complete.
- Remove the chicken, shred it with forks, and return it to the pot.
- Add egg noodles, stir, and cook on sauté mode for 5-7 minutes until noodles are tender.
- Stir in heavy cream if using and let it heat through.
- Serve hot and enjoy.
Notes
- You can use rotisserie chicken to save time; add it after cooking the noodles.
- Adjust broth amount depending on how soupy you like it.
- For a thicker texture, mix 1 tablespoon cornstarch with 2 tablespoons water and stir in at the end.