Instant Pot Chicken and Noodles, also known as comforting chicken noodles, is a delicious one pot meal. Ready in a little over an hour

With Summer winding down, I find that the family and I are drawn towards those most comforting of foods. I have been making this Instant Pot Chicken and Noodles for a long time, though it started out on the stove. I much prefer making it in my Instant Pot nowadays!

Instant Pot Chicken and Noodles
Prep Time
5 mins
Cook Time
1 hr
Total Time
1 hr 5 mins

Comforting Chicken Noodles that you make in your Instant Pot Electric Pressure Cooker. The whole family will love this dish! Using frozen chicken breasts and frozen egg noodles, this is an easy meal ready in a little over an hour!

Course: Dinner, Main Course
Cuisine: American
Keyword: pressure cooker chicken and noodles
Servings: 4 - 6
Calories: 509 kcal


2 large Chicken Breasts (skinless/boneless, fresh or frozen)
2 Cans Cream of Chicken Soup
(2) 14.5 oz Cans of Chicken Broth (or 4 cups)
1 Stick of Butter, unsalted (use 1/2 stick if you are trying to cut down on fat content)
1 Garlic Clove, pressed (or 1/2 tsp Garlic Powder)
1/2 tsp Poultry Seasoning
1/2 tsp Kosher Salt
1/2 tsp Black Pepper
(2) 12 oz Packages Frozen Egg Noodles, or (1) 24oz bag. (I use the Reames brand)
1-2 cups Frozen Mixed Vegetables (optional)


Set your Instant Pot to Sauté mode (just to get things warming up and start melting the butter, not to actually saute anything).
Add the butter, broth, cream soup, salt, pepper, garlic, and poultry seasoning. Stir until combined.
Add the chicken breasts.
Cancel sauté mode.
Put the lid on your Instant Pot, set the steam release knob to the Sealing position.
Press the Manual, or Pressure Cook button (or dial), and the + or - button to set time for 20 mins (If your chicken is thicker/larger pieces). If they are smaller, set for 15 minutes.
After cooking cycle ends, let it sit and do a 10 minute Natural Release, then manually release the remaining pressure, and when the pin drops, open the lid.
Remove the chicken and set on a plate.
Turn off the pot (Cancel). Then press the Manual/Pressure Cook button and set for 6 minutes.
Add the frozen egg noodles to the pot. Make sure they are submerged in the broth.
Put the lid on the pot and set the steam release knob to the Sealing position.
While noodles are cooking, shred the chicken using 2 forks. It should shred very easily.
When cooking cycle ends, let it do a 5 minute Natural Release, then do a controlled Quick Release of the remaining pressure, and when the pin drops, open the lid.
Add the frozen mixed vegetables, if using, and stir.
addhe shredded chicken back into the pot. Stir. Let sit covered for a few minutes if you added the frozen mixed vegetables, so they can heat through. Stir and serve.
If You Don't Have the Frozen Noodles
After removing the cooked chicken, turn on the Sauté function and add the noodles. Cook as you would on a stove top until they are done (add a little more broth if needed), then add the shredded chicken back in.

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