Name: Instant Pot Chicken and Noodles
Prep time: 5 min
Cook time: 20 min
Total time: 40 min
Ingredients: 1 pound boneless skinless chicken breasts ( (about 2 medium breasts, each cut into 2 fairly uniform-size pieces)); 3 carrots ( (sliced)); 2 ribs celery ( (sliced)); 4 cups chicken broth; 24 oz Reame's frozen egg noodles ( (or other similar variety of frozen noodles)); 2 cups homemade cream of chicken soup ( (or 10-ounce can condensed cream of chicken soup)); 1 cup water; 1 tablespoon Better than Bouillon chicken base; 1/2 tsp black pepper; 1/2 tsp onion powder; 1/4 tsp salt; 1/4 teaspoon ground thyme; 1 1/2 cups frozen vegetables ((optional)); salt and pepper to taste

Chicken and noodles is a classic comfort food that’s similar to chicken and dumplings. It’s perfect for fall and winter, with cozy flavors and just a handful of ingredients.

You’ll love how easy it is to make Instant Pot chicken and noodles! It’s a hearty meal that’s sure to warm you up on a chilly evening. And since it’s made with frozen noodles, you get from-scratch flavor without a lot of effort.

Instant Pot chicken and noodles served in a white bowl, showcasing the creamy sauce, chunks of chicken, veggies, and tender noodles.

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Isn’t it true that sometimes the most comforting meals are also the simplest?

Most of them remind us of simpler times in our lives, too, like childhood or before we had all of our current-day responsibilities.

When I was a kid, my mom would sometimes make homemade noodles for use in chicken soups and stews, so it’s one of those foods that instantly feels like home.

This particular recipe for Instant Pot chicken and noodles is a great way to achieve that from-scratch flavor, but without as much time and energy.

It’s similar to making chicken and dumplings with noodles, creating a cozy comfort food that cooks up fast.

If you want a spicier version, try my Instant Pot Mississippi chicken and frozen noodles!

Overhead view of a white bowl filled with chicken and dumplings with noodles that was cooked in the Instant Pot.

Making Chicken Noodles in the Instant Pot

It’s really simple to make this hearty dish.

Ingredients You’ll Need

Boneless skinless chicken breasts
Carrots
Celery
Chicken broth
Reame’s frozen egg noodles
Cream of chicken soup
Water
Better than Bouillon chicken base
Black pepper
Onion powder
Salt
Frozen vegetables (optional)

Close-up view of Instant Pot creamy chicken noodles served in a white bowl.

How to Make it:

Find the full printable recipe available below

Combine chicken, veggies, noodles, and broth. You’ll start by cutting a couple of boneless skinless chicken breasts into three pieces each. This allows the chicken to cook faster.

Next, you’ll add in some sliced carrots and celery, along with some chicken broth.

Now it’s time to add in the frozen noodles.

Two photos; one shows chicken breast pieces, carrots, and celery in the insert pot of the Instant Pot; the other shows frozen noodles and broth added to the pot.

Add remaining ingredients and pressure cook. Then add in some homemade cream of chicken soup, water, chicken base, black pepper, onion powder, and salt.

Close the lid and set the vent to the sealed position. Select a 5 minute cook time at high pressure.

When the cook time is complete, allow a 15 minute natural release, followed by a quick release of any remaining pressure.

Two photos; one shows seasonings, cream of chicken, water, and bouillon added to the pot; the other shows the noodles right after cooking.

Shred the chicken and add frozen veggies. Carefully remove the lid and remove the chicken to a cutting board. Add some frozen veggies to the hot broth, stirring to combine, then replace the lid for a few minutes.

Shred or chop the chicken, then return the chicken to the hot broth. Add more salt and pepper to taste, if needed.

Then you can serve it right away, or let it sit for 10-15 minutes to allow the liquid to thicken up a bit (this is what I usually do, so it’s less soupy and more creamy).

Two photos; one shows shredded chicken added back to the pot; the other shows everything stirred together.

Notes and Adaptations:

I prefer using homemade cream of chicken soup, and it’s super quick and easy to make. However, if you prefer using canned, I’d recommend using a 10-ounce can of condensed cream of chicken soup (no need to add extra water).
I use Reames frozen noodles, which can be found in the freezer section of the grocery store, typically near the frozen bread.
Feel free to use whatever frozen veggies you prefer, or leave them out all together if you want plain chicken and noodles. I think green beans, corn, and peas make nice additions to the carrots and celery.
The broth will continue to thicken as it cools. If you want to speed up the process, you can add a cornstarch slurry, though I’ve not found this to be necessary.
This recipe makes quite a bit of food, so feel free to cut it in half if desired.
To reheat leftovers, you’ll want to add a little bit of water or broth, as the noodles absorb a lot of the liquid during refrigeration. Mix in the additional liquid, then you can reheat the leftovers in the Instant Pot, microwave, or on the stove top.