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 Recipe is an easy and comforting dinner made healthier with no cream soup! It’s made with real ingredients, requires very little prep, and makes the perfect weeknight dinner!

metal scoop scooping chicken and noodles from instant pot.
Table of Contents
  1. Ingredients Needed:
  2. How to Make Instant Pot Chicken and Noodles
  3. Instant Pot Chicken and Noodles FAQs
  4. Tips and Notes
  5. Variations
  6. Serving Suggestions
  7. More Instant Pot Noodles to Try
  8. Instant Pot Chicken and Noodles Recipe

If you ask me, chicken and noodles is one of life’s greatest comfort foods. Tender, shredded chicken coated in gravy and served over chewy egg noodles? It’s like the weeknight version of the ultimate chicken dinner.

This Instant Pot Chicken and Noodles Recipe is one of my favorite versions of the classic meal. It’s made with 6 ingredients, comes together in just one pot, and requires minimal hands on time.

The other best part? My kids gobble it up with zero complaints. And in spite of the fact that it’s a creamy pasta dish, it’s relatively healthy…especially if you sneak in a couple of veggies!

Looking for more “healthified” comfort foods? Try my Healthier Baked Mac and Cheese, Healthier Creamy Chicken Spaghetti Bake, or Healthier One Pot Skillet Lasagna!

Ingredients Needed:

ingredients needed for instant pot chicken and noodles.
  • Chicken: you’ll need 3 boneless and skinless chicken breasts chopped into small pieces.
  • Chicken Broth: I like to use low sodium chicken broth so I can add salt later on to taste. If you use regular chicken broth, you may want to reduce the amount of salt you add yourself.
  • Seasonings: we’re seasoning this simple dish with Italian seasoning, salt, and black pepper.
  • Egg Noodles: use extra broad egg noodles for the best texture.
  • Cream and Cornstarch: creates a rich, creamy sauce.

How to Make Instant Pot Chicken and Noodles

This instant pot pasta dinner is so simple and quick to make! Here’s how:

  1. Brown the chicken: Heat oil over sauté in the instant pot, then add in the chopped chicken. Cook until browned on the outside, then stir in the seasonings.
  2. Deglaze the pot: Add the chicken broth and scrape any browned bits off the bottom. This helps to prevent a burn message.
  3. Cook the pasta: Add the egg noodles, then cover and cook on manual or pressure cook for 2 minutes. When the cook time is up, let the pressure naturally release for 5 minutes, then open the valve and release the rest.
  4. Add the slurry and serve: Whisk together cream and cornstarch, then add that into the instant pot. Cook on sauté for 2-3 minutes to thicken, then serve.

Instant Pot Chicken and Noodles FAQs

How long does it take to cook raw chicken in the Instant Pot?

That depends on the size of the chicken. Since we’ve chopped the chicken first, it cooks super quickly. Just brown it for 2-3 minutes, then pressure cook it with the pasta for a few more.

How long does it take to cook egg noodles in the Instant Pot?

The egg noodles cook in just 2 minutes! Well…sort of. You’ll set the timer on the pot for just 2 minutes. It will take about 10 minutes to come to pressure before it starts counting down. During that time, the noodles will be cooking.

How do you thicken chicken and noodles?

We’re thickening the Instant Pot Chicken and Noodles with a cornstarch slurry made up of cream and cornstarch. Just whisk that up, stir it into the pot, then simmer until thickened.

How to store:

Leftover chicken and noodles will last in an airtight container in the fridge for 3-4 days. To reheat, warm on sauté in the instant pot or on the stove with a splash of broth to thin.

grey plate with chicken and noodles and fork.

Tips and Notes

  • Chop the chicken. Don’t forget that you need to cut the chicken up into small pieces before you cook it. If it’s whole, it won’t cook all the way through.
  • Use dry egg noodles. Fresh or frozen may become overcooked.
  • Scrape the pot. I highly recommend scraping up any brown bits off of the instant pot after you brown the chicken. If you don’t, you may end up with a burn notice.
  • Naturally release, then manually release. Once the cooking time is up, allow the pot to naturally release for just 5 minutes, then finish it out with a manual release. If you let it naturally release completely, you’ll end up with overcooked noodles.
  • Don’t over-stir. Once the pasta is cooked, mix as little as possible or the pasta will become mushy.
  • Use leftover chicken. If you already have cooked, shredded chicken like my Crockpot Shredded Chicken or Instant Pot Shredded Chicken, feel free to use that instead. Just follow the recipe starting and the second cook time and throw everything in the pressure cooker together.
close up image of instant pot chicken and noodles on grey plate.

Variations

  • Swap the chicken. If you prefer a darker meat, try swapping the chicken breasts out for thighs. The recipe won’t change. Just be sure to use boneless and skinless.
  • Add veggies. Add in extra veggies to round out the meal. I love frozen peas or carrots. Sautéed mushrooms or steamed broccoli are also both great additions. You’ll add those just before serving.
  • Make it in the crockpot. This recipe is actually inspired by my original Crockpot Chicken and Noodles recipe, so feel free to check that one out instead!
  • Don’t have chicken broth? You can substitute it for vegetable broth or combine water and chicken bouillon to make a chicken broth substitute. I don’t recommend using just water because the chicken broth adds the most substantial flavor to the sauce.
  • Give it a flavor twist. This is a simple recipe, so feel free to mix it up by adding a spoonful of pesto, Cajun seasoning, Ranch seasoning, you name it.

Serving Suggestions

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

If you’re working with a little more time and motivation, try it with Easy Creamed Peas or Layered Broccoli Salad!

More Instant Pot Noodles to Try

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Instant Pot Chicken and Noodles

4.82 from 43 votes
This Instant Pot Chicken and Noodles Recipe is an easy and comforting dinner made healthier with no cream soup! It's made with real ingredients, requires very little prep, and makes the perfect weeknight dinner!
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

Ingredients

  • 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

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).
  • 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.

Notes

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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Comments

  1. Alayna says

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

  2. Joseph says

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

    100% will be making again.
    Thank you!

  3. 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?

  4. 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.

  5. 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!

  6. 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

  7. 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.

  8. 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 🙂

  9. 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!

  10. 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!

  11. 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.

  12. 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.

  13. 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! 🙂

  14. 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!

  15. 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!

  16. 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!

  17. 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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