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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

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

4.67 from 6 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 320kcal

Ingredients

  • 3 boneless skinless chicken breasts
  • 2 1/2 cups low sodium chicken broth
  • 1 teaspoon Italian seasoning
  • 3/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 4 cups extra broad egg noodles (180g)
  • 3/4 cup cream (any will do, the richer the cream, the richer the sauce)
  • 2 tablespoons corn starch

Instructions

  • 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).
  • Add broth and scrape any remaining bits of chicken off the bottom of the Instant Pot.
  • Stir in Italian seasoning, salt, and pepper.
  • 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 a few minutes (up to 5), 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.

Nutrition Information

Calories: 320kcal | 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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Comments

  1. 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!

  2. 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?

  3. 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.

  4. 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! 🙂

  5. 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!

  6. 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!

  7. 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!

  8. 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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