Instant Pot Chicken and Noodles, also known as comforting chicken noodles, is a classic one-pot meal that’s rich, creamy, and simple to prepare. Ready in just over an hour when using fresh or frozen chicken breasts, this pressure cooker version delivers tender shredded chicken and hearty noodles with minimal hands-on time. It’s a favorite for busy weeknights and makes a comforting dish the whole family will enjoy.
Originally published on Aug 29, 2017
Instant Pot Chicken Noodles
This recipe started out on the stove, moved to a slow cooker, and now I prefer making it in the Instant Pot. The pressure cooker speeds things up while keeping the chicken moist and the sauce velvety. It’s especially handy for gatherings—once the chicken is cooked and shredded, it only takes a short second cooking with the noodles to finish the dish so you can focus on other things.
One memorable time I made this for a holiday family party it was a hit; guests loved the comforting flavor, and I appreciated not having to watch a pot on the stove. We did run out, though, so plan to double the recipe when serving a large group.
Overview — Simple steps to make Instant Pot Chicken and Noodles:
1) Combine the base ingredients in the pot, leaving out the noodles.
2) Pressure cook the chicken.
3) Remove the chicken, then add the noodles and cook briefly.
4) Shred the chicken and stir it back in.
5) Optionally add frozen vegetables and heat through before serving.
Other Instant Pot ideas: Instant Pot Whole Chicken • Instant Pot Drunken Beans • Instant Pot Zuppa Toscana • Instant Pot Beef Barley Vegetable Soup • Instant Pot Ham Hock and Bean Soup
Watch the method
I prefer using frozen egg noodles for this recipe—those sold near the frozen bread or pasta section. These frozen egg noodles are thick with a dumpling-like texture and hold up well in the sauce. If you can’t find them, dried egg noodles can be used with a few adjustments noted in the recipe instructions below.
This version can easily be turned into a soup by adding extra broth and vegetables, making it a versatile base for whatever you have on hand.
Pin This Recipe
Instant Pot Chicken and Noodles
Ingredients
- 2 large chicken breasts (skinless, boneless, fresh or frozen)
- 2 (10.75 oz) cans cream of chicken soup
- 2 (14.5 oz) cans chicken broth (about 3 ¾ cups)
- 1 stick unsalted butter (use 1/2 stick to reduce fat)
- 1 garlic clove, pressed (or 1/2 tsp garlic powder)
- 1/4 tsp poultry seasoning
- 3/4 tsp kosher salt, divided (or 1/2 tsp table salt)
- 1/2 tsp black pepper
- (2) 12 oz packages frozen egg noodles (1 24 oz bag) — Reames or similar
- 1–2 cups frozen mixed vegetables (optional)
Instructions
- Set the Instant Pot to Sauté mode briefly to melt the butter and warm the pot; you are not browning ingredients here, just preparing the base.
- Add the butter, chicken broth, cream of chicken soup, 1/2 tsp salt, pepper, garlic, and poultry seasoning. Stir until smooth and combined.
- Place the chicken breasts into the liquid. Cancel Sauté mode once chicken is in the pot.
- Secure the lid and set the steam release to Sealing. Choose Manual/Pressure Cook on High and set the timer for 12 minutes for fresh chicken, or 18 minutes if the chicken is frozen. Increase time slightly for larger breasts.
- When the cook cycle finishes, allow a 10-minute Natural Pressure Release. After 10 minutes, carefully release any remaining pressure and open the lid once the pin drops.
- Remove the chicken to a plate and turn the pot off. Add the frozen egg noodles to the pot, ensuring they are submerged in the liquid.
- Replace the lid, set the steam release to Sealing, and pressure cook on High for 9 minutes.
- While the noodles cook, shred the chicken with two forks. Sprinkle the shredded chicken with the remaining 1/4 tsp salt.
- After the 9-minute cycle, allow a 5-minute Natural Release, then perform a controlled quick release. To control splatter, release steam in short bursts until the pressure drops fully.
- Add frozen mixed vegetables if using, stir them in, then return the shredded chicken to the pot. Stir, cover, and let rest for a few minutes so the flavors meld and the vegetables heat through.
- Serve warm. The noodles will be slightly al dente with a dumpling-like texture; the sauce will be creamy and coating.
If you don’t have frozen egg noodles
After removing the cooked chicken, switch to Sauté mode and cook dried egg noodles in the pot as you would on the stovetop, adding more broth as needed until they reach your desired texture. Then add shredded chicken back in.
Notes
*The frozen egg noodles yield a dumpling-like, slightly chewy texture. If using dried egg noodles, use 12 oz and reduce the broth to 3 cups for a thicker finish, or use 4 cups for a soupier result.
Nutrition
Calories: 509 kcal (approximate)
Nutrition information is automatically calculated and should be treated as an estimate.
Additional Info
Course: Dinner
Cuisine: American
Resources to make Instant Pot Chicken and Noodles
Gather basic Instant Pot tools and ingredients: an electric pressure cooker, a reliable can opener, measuring cups and spoons, and tongs or two forks for shredding. Use good-quality canned soup and broth for best flavor, and choose noodles that match the texture you prefer—frozen egg noodles for dumpling-like results or dried noodles for a more traditional pasta texture.