Instant Pot chicken and dumplings with noodles is a classic comfort food made easier, thanks to the pressure cooker and frozen noodles!
You’ll love the cozy flavors of Instant Pot chicken and dumplings with noodles! It’s an easy meal, perfect for busy moms!
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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 modern-day responsibilities.
That’s one reason why I adore all of the best recipes for chicken and dumplings, because that’s a simple comfort food that reminds me of my mom, making homemade dumplings in the kitchen.
This particular recipe for Instant Pot chicken and dumplings with noodles gives a little shortcut for us to use on our busy evenings!
It’s the pressure cooker adaptation of my stove top chicken and dumplings with noodles, so the recipe is very similar but it cooks in the Instant Pot instead!
If you want a spicier version, try my Instant Pot Mississippi chicken and frozen noodles!
In fact, I’ve been making pressure cooker chicken and dumplings with from-scratch dumplings for quite some time now, but this recipe saves time because you just toss in a couple bags of frozen noodles!
In fact, I sometimes even make Instant Pot chicken and frozen dumplings and Instant Pot chicken and dumplings with canned biscuits as easy ways to save time when you can’t make your own dumplings.
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How to Make Instant Pot Chicken and Dumplings with Noodles
The process is super simple. 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 (do you know the difference between a stalk or rib of celery? It matters!), along with some chicken broth.
Now it’s time to add in the frozen noodles.
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.
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, and serve!
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 1 small can of condensed cream of chicken soup mixed with 1 can of 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.
Recommended Equipment:
- Instant Pot (I have the DUO60 model) or other electric pressure cooker
Instant Pot Chicken and Dumplings with Noodles
These easy recipe for Instant Pot chicken and dumplings with noodles is a simple way to enjoy the classic comfort food with minimal effort!
Ingredients
- 1 lb boneless skinless chicken breasts (about 2 medium breasts), each cut into 3 fairly uniform-size pieces
- 3 carrots, sliced
- 2 ribs celery, sliced
- 4 cups chicken broth
- 2 12-oz packages Reame's frozen egg noodles
- 2 cups homemade cream of chicken soup
- 1 cup water
- 1 tsp Better than Bouillon chicken base
- 1/2 tsp black pepper
- 1/2 tsp onion powder
- 1/4 tsp salt
- 1 1/2 cups frozen vegetables (optional)
Instructions
- In the insert pot of the Instant Pot, place chicken breast pieces. Add in sliced carrots and celery.
- Pour chicken broth into the pot.
- Add the frozen noodles into the pot.
- Top the noodles with homemade cream of chicken soup, water, and chicken base. Do not stir, but make sure the noodles are mostly submerged in the liquid.
- Sprinkle the black pepper, onion powder, and salt on top.
- 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 remaining pressure.
- After the pressure has released and the valve has dropped, carefully open the lid. Remove the chicken breast pieces to a cutting board.
- Add the frozen vegetables to the pot, if using, and replace the lid, allowing the vegetables to heat through.
- Shred or chop the chicken as desired and return to the pot of noodles.
- Add more salt and pepper to taste, if needed.
Notes
- 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 1 small can of condensed cream of chicken soup mixed with 1 can of 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.
- Feel free to cut the recipe in half if you don't need to feed a lot of people.
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Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 324Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 90mgSodium: 1078mgCarbohydrates: 33gFiber: 3gSugar: 3gProtein: 27g
Nutrition information is automatically calculated and is not guaranteed for accuracy.
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