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Instant Pot chicken and noodles served in a white bowl.

Instant Pot Chicken and Noodles

Chrysti Benner
This easy recipe for Instant Pot chicken and noodles is a simple way to enjoy the classic comfort food with minimal effort! It's similar to chicken and dumplings, with tender noodles and veggies, chunks of chicken, and a creamy sauce.
4.67 from 6 votes
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Prep Time 5 minutes
Cook Time 20 minutes
Additional Time 25 minutes
Total Time 40 minutes
Course Pressure Cooker {Instant Pot}
Cuisine American
Servings 8 Servings
Calories 487 kcal

Equipment

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

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.
  • In a large measuring cup or small mixing bowl, whisk together cream of chicken soup, water, and chicken base.
  • Pour the mixture over the frozen noodles. You don't need to stir, but do make sure the noodles are mostly submerged in the liquid.
  • Sprinkle the black pepper, onion powder, ground thyme, 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. Add more salt and pepper to taste, if needed.
  • Let cool for about 10-15 minutes to allow the liquid to thicken, so it's more saucy and less soupy. Then serve and enjoy!

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.

Nutrition

Serving: 1gCalories: 487kcalCarbohydrates: 73gProtein: 28gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 115mgSodium: 1076mgPotassium: 622mgFiber: 5gSugar: 4gVitamin A: 5747IUVitamin C: 6mgCalcium: 65mgIron: 3mg
Keyword Instant Pot chicken and noodles, Instant Pot chicken and noodles casserole, Instant Pot chicken and noodles with Reames frozen noodles, Instant pot chicken and Reames noodles, pressure cooker chicken and noodles, uses for Reames noodles, what to make with Reames frozen noodles
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