Instant Pot Chicken and Noodles

Prep Time 5 mins
Total Time 20 mins
Servings 4 servings

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This Instant Pot Chicken and Noodles is an easy and comforting dinner, made with NO cream soup! Real ingredients and very little prep. With step by step recipe video down below.

instant pot chicken and noodles on grey plate
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Table of Contents
  1. Variations on this Instant Pot Chicken and Noodles:
  2. Can I use leftover cooked, shredded chicken in this recipe?
  3. What to serve with Chicken and Noodles:
  4. How to make Crockpot Chicken and Noodles:
  5. Tools you’ll need to make this Instant Pot Chicken and Noodles:
  6. Instant Pot Chicken and Noodles Recipe

It’s the first Monday in April so we’re kicking off another new theme in my series Six Ingredient Suppers! By popular request, we’re doing a month all about the Instant Pot, and I have to say — I’m excited!

I’ve been a little stuck in slow cooker mode and I’m pumped to do more experimenting with my Instant Pot. Summer is coming and quick, easy meals are a must!

Chicken and noodles is one of life’s greatest comfort foods if you ask me.

Tender, shredded chicken coated in gravy and served with egg noodles — it’s like the weeknight version of the ultimate chicken dinner.

One of the best parts about this Instant Pot Chicken and Noodles is that it’s made completely in one pot, with just 6 ingredients!

The hands on time is seriously minimal, which is great if you need a homemade dinner without a lot of effort. (<– me, basically every night of the week).

The other best part?

instant pot chicken and noodles in pressure cooker

My kids gobble this up with zero complaints.

And in spite of the fact that it’s a creamy pasta dish, it’s relatively healthy. See my tips below for adding in extra veggies or my serving suggestions if you want to serve some on the side.

Variations on this Instant Pot Chicken and Noodles:

  • You can swap the chicken breasts for thighs if you prefer dark meat — the recipe won’t change! Just use boneless, skinless chicken thighs and proceed with the recipe as written.
  • You can add in extra veggies to round out this meal — frozen peas or carrots or sauteed mushrooms are great added in with the pasta, or steamed broccoli just before serving.
  • Don’t have chicken broth? You can substitute for vegetable broth or combine water and chicken bouillon to make a chicken broth substitute. I don’t recommend using water as the chicken broth adds the most substantial flavor to the sauce.

Can I use leftover cooked, shredded chicken in this recipe?

I’m a big fan of making a big batch of this Crockpot Shredded Chicken or this Instant Pot Shredded Chicken and using it in different meals throughout the week.

If you already have cooked, shredded chicken, simply proceed with the recipe from the second cook time and throw everything in the pressure cooker together.

What to serve with Chicken and Noodles:

We often serve this Chicken and Noodles with a side salad or fresh veggies if we’re short on time and don’t want to make a side dish.

These Easy Creamed Peas or this Layered Broccoli Salad are also great additions!

instant pot chicken and noodles on two plates

How to make Crockpot Chicken and Noodles:

This recipe is actually inspired by my original Crockpot Chicken and Noodles recipe right here <– you can get all the details on making this in the slow cooker over there.

Tools you’ll need to make this Instant Pot Chicken and Noodles:

  • You’ll need a 6 or 8 quart Instant Pot or electric pressure cooker for this recipe. I use a 6 quart and haven’t tested this recipe in an 8 quart Instant Pot, but the recipe should work just the same with no need for additional liquid.
  • You shouldn’t need any other special tools — some people like to shred their chicken with a hand mixer but I find no point, as it just requires two forks and a couple minutes to do it by hand.
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Instant Pot Chicken and Noodles

4.6 from 20 votes
This Instant Pot Chicken and Noodles is an easy and comforting dinner, made with NO cream soup! Real ingredients and very little prep. With step by step recipe video down below.
Prep Time 5 mins
Cook Time 6 mins
Time to come to pressure 10 mins
Total Time 20 mins
Cuisine American
Course Main Course
Servings 4 servings
Calories 320cal


  • 3 boneless skinless chicken breasts (about 1½ lbs)
  • 2 ½ cups low sodium chicken broth
  • 1 teaspoon Italian seasoning
  • ¾ teaspoon salt
  • ¼ teaspoon black pepper
  • 4 cups extra broad egg noodles (180g)
  • ¾ cup cream (any will do, the richer the cream, the richer the sauce)
  • 2 tablespoons corn starch


  • Cut chicken breasts into small pieces.
  • Heat oil in Instant Pot over saute and add the chicken, cooking and stirring until just cooked on the outside (2-3 minutes).
  • Stir in Italian seasoning, salt, and pepper.
  • Add broth and scrape any remaining bits of chicken off the bottom of the Instant Pot.
  • Add egg noodles but do not stir. Simply press down into the liquid gently, but don't worry if they're not completely covered.
  • Put the lid on, turn the valve to sealing, and select Manual or Pressure cook on high pressure, for a cook time of 2 minutes. It will take about 10 minutes to build pressure and begin counting down.
  • Once the cook time is up, let the pressure release naturally for 5 minutes, and then open the valve to release the remaining pressure. Letting the pressure release naturally completely will result in overcooked pasta.
  • Whisk together the cream and corn starch. Add it to the pasta and cook on saute for 2-3 minutes until bubbly and thickened. Serve.


Tips and Variations:
  • You can swap the chicken breasts for boneless, skinless chicken thighs or pre-cooked Shredded Chicken.
  • Feel free to add in veggies! Frozen peas, carrots and corn work well, as do broccoli (steam it separately if you like it more firm) and chopped spinach. You can saute onion and celery with the chicken if you like to add even more flavor.
  • This is a simple chicken and noodles recipe, with chicken and egg noodles in a creamy chicken gravy. Feel free to mix it up by adding a spoonful of pesto, some Cajun seasoning, Ranch seasoning, or something else from your spice drawer you love. 
  • Be careful not to stir too much once the pasta is cooked — we don’t want it to become mushy!
  • This recipe is for dry, uncooked egg noodles. Fresh or frozen egg noodles may become overcooked.

Nutrition Information

Serving: 326grams | Calories: 320cal | Carbohydrates: 34g | Protein: 28g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 94mg | Sodium: 609mg | Potassium: 533mg | Fiber: 1g | Sugar: 2g | Vitamin A: 93IU | Vitamin C: 2mg | Calcium: 31mg | Iron: 2mg
Keywords instant pot chicken and noodles, instant pot pasta

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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  1. Brandy says

    I made this tonight and it was delicious. I only made a couple different alterations. I added some garlic powder and onion powder. At the end I added frozen broccoli at the end.

    • The Recipe Rebel says

      Hi Brandy! So glad you enjoyed the recipe! Thank you for this kind review and feedback on alterations you made!

  2. Alayna says

    Made this and used a homemade cashew cream sauce for the cream! I also subbed arrowroot for cornstarch. Delicious, simple and healthy!

  3. Joseph says

    First recipe I’ve tried since I got my Instant Pot. Did not disappoint!

    100% will be making again.
    Thank you!

  4. Laura says

    Made this tonight. Husband is lactose intolerant so no dairy so the “no cream soup” option was exactly what I was looking for. Used the Silk Dairy Free Heavy Whipping Cream Alternative for the cream. So good! And super easy to make. Thank you!

    • Cyndi says

      I made this and tossed in steamed veggies and it was divine. Definitely a big hit in my house. I am one of those make-it-up-as-I-go-along cooks and I use recipes as a suggestion, but this one I followed pretty close (except for adding the veggies.) I know I will be trying this one again, but I wonder, could you use sour cream to give it that sour flavor? Maybe mix the cornstarch slurry with broth or water and mix in the sour cream before adding the slurry and bringing it all to a boil. Could that work and still thicken right?

  5. Ron says

    Fixed it today, needed to had a little water at the end do to some noodles not fully cooked and low in liquid, added about 1/4 of a large sweet onion, 3 garlic cloves also a dollop of low fat butter, used unflavored almond milk with cornstarch opposed to cream,worked great.

  6. Sara says

    My family LOVES this recipe but there are 6 of us. I was wondering if I could double it how does that work with the instant pot time? Thanks for the delicious recipe!

  7. Mandy says

    Just made this for supper an it was so easy to make and fast since I just got home from work about 45 minutes ago and it is delicious I will be making this more often

  8. Stephanie says

    Just tried this in my instant pot. It had good flavor, but at least half of my noodles were uncooked completely. It is confusing to me why we dont add more liquid before cooking under pressure. Maybe I misses a step?

    • Ashley Fehr says

      Hi Stephanie! I’m sorry to hear that. When I make this, the top noodles are slightly dry on top, but once stirred into the liquid they come out perfectly. The steam in the pressure cooker should cook the noodles enough that all they need is a stir into the hot liquid. They will also all cook slightly more when you add the cream and corn starch and simmer for several minutes.

    • Michelle says

      I added a bit more broth and I was using an 8 quart pot. I’d say I ended up using about three and a quarter cups. As I usually do I modified the recipe, I used canned chicken, so I used some of the broth it typically has three quarters of a cup of broth per 25 oz can. Still measured out two and a half cups of water and added bullion concentrate. That worked just fine.

      I’ve found that I like cooking pasta in my 8-quart because it’s easier to get the noodles covered. In my experience if you don’t cover the noodles pretty much most of the way they just don’t cook right.

      This was my first time cooking egg noodles in an electric pressure cooker, and they turned out beautifully with the modification.

  9. Deborah says

    Had this last night, added baby carrots cut into thirds. My husband loved it, said it was pure comfort food. I liked it, too, of course 🙂

  10. Christy Tuttle says

    My family loved this recipe! And I loved that it was so easy to make. I am always looking for new easy recipes to make my family happy which is hard to do for everyone. Thanks for this!

  11. Kim says

    I just made this today for the first time. My son is a picky eater so I was hoping he’d really like it. Unfortunately, he wasn’t a fan. I don’t think he liked the Italian seasoning maybe, but not sure. I thought it was good, but not fantastic. It’s probably not something I would make again.

    • Ashley Fehr says

      Thanks for your feedback Kim! You can always add different seasonings more to your taste, as the recipe will take on lots of different flavors no problem. Pesto, tomato sauce, cajun seasoning, taco seasoning — there are lots of ways to mic it up!

  12. Stewart Cressin says

    Looks good! I’m thinking about using bone-in chicken and adding a bag of frozen mixed veggies. How long do you think it should cook?

    • Charla Welcome says

      I am an old style cook and have been using some type of pressure cooker for 25 years. I always use bone-in, skin on chicken because you will have a much richer broth and flavor. I am cooking some now and I used partially frozen chicken thighs in water; no need for chicken broth. I seasoned it, cooked on high for 15 minutes. Waited 8 to 10 minutes and released pressure. Then I removed chicken skin, added 1/2 stick of butter and cooked extra wide egg noodles for 3 minutes and release after 5. I might try making some sauce with heavy cream and corn starch to thicken some, but this is very rich and full of flavor either way. Good luck with yours!

      • Charla Welcome says

        I tried this recipe as I stated above but added the thickening sauce w/heavy whipping cream and corn starch. Maybe it’s because I have had it the old way for so long, but I think that it is better without the sauce if you are just eating chicken and noodles. However, I think the sauce would be great if you are making soup or adding more vegetables. Try it “old school” otherwise.

  13. Lily says

    So delicious and so easy! I love recipes where I can just put everything together and be done and this was it!!! This will defiantly be a regular on our menu.

  14. Sue says

    Thanks for the idea! Google says that evaporated milk can be used in place of heavy cream. I have some evaporated milk that I want to use up…now I know what to do with it! 🙂

  15. Beth says

    This recipe came right in time! I live in AZ so I am now looking for recipes that I don’t have to heat up my house with the oven. This checks all my Summer meal boxes: Easy, tasty and oven free!

  16. Krissy Allori says

    I agree that chicken and noodles are one of the best comfort foods of all time. Even my pickiest will eat it. It’s even better that this is done in the instant pot. Thanks!

  17. E says

    This recipe was stunningly delicious. It took no time at all and just… wow. Is there anything you can’t cook in the InstantPot?! I will be making this regularly. Thanks!

  18. Catherine Pasquinucci says

    Looks so satisfyingly delicious! Do you think canned evaporated milk would work? Can’t even get regular milk right now and certainly not any kind of cream. But I do have everything else, just evaporated milk though. Hmmm..

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