Instant Pot Chicken and Noodles
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Instant Pot Chicken and Noodles is the ultimate easy comfort food. The ingredients are easy to keep on hand for those nights when you don’t have a meal plan.
You guys, I’m not even kidding when I say Imma ’bout ready to crown myself Queen of Chicken and Noodles!
Let’s recap – Crock Pot Chicken and Noodle, Homemade Chicken Noodle Soup, Instant Pot Homemade Chicken Noodle Soup, and now Instant Pot Chicken and Noodles!
People, my name is Jennifer, and I have a chicken and noodle problem. Well, I don’t see it as a problem, and neither does my family. They gladly eat them all up when I fix them no matter which recipe. I suppose some may see it as a problem but we don’t.
This is my Go-To Comfort Meal when I’m in a pinch! All the ingredients are freezer and pantry staples. I’m all about fresh food but let’s be honest most of us aren’t going to the grocery store every day and there are lots of days we are lucky to get a meal on the table.
Instant Pot Chicken and Noodles
This one is quick and the ingredients are easy to keep on hand!
And when I say quick, I mean it! I’ve come in from working at 8pm with no idea what to serve for supper. Hangry me is not pretty, believe me. But by 8:45 when everyone else is hangry and finally in and I put this on the table, well it makes for a happy quiet meal.
I served this up with some instant mashed potatoes and a steamed vegetable but it would be over the top good with my homemade mashed potatoes!
Gather The Ingredients
- 4 boneless skinless chicken breasts (thawed or frozen-just check cooking times for whichever one you are using
- 4 cups chicken broth
- 1 cream of chicken
- 1 stick of butter
- 8 ounce bag of egg noodles dried {I use Inn Maid Wide Egg Noodles}
How to make Instant Pot Chicken and Noodles
- Turn your Instant Pot on to Saute and add a 1/2 cup (1 whole stick) of butter to the pot and allow it to melt.
- Once the butter is melted, add 4 cups of chicken broth and the can of cream of chicken, whisk this together with the butter.
- Place your boneless skinless chicken breasts in your Instant Pot, lock the lid in place, and make sure the pressure knob is in the sealing position. Set the pressure to high and the timer to 15 minutes for thawed chicken or 23 minutes for frozen chicken.
- Once the timer goes off, allow the natural release to continue for 10 minutes, then do a quick release. Your Instant Pot is very full, so be careful that liquid doesn’t spit out of the valve during the quick release.
- Once you’ve opened the Instant Pot you can shred the chicken.
- Add the 8-ounce bag of noodles and stir.
- Place the lid back on your pressure cooker, change the pressure to low, the pressure knob is set to sealing, and set the timer for 4 minutes.
- Once the timer goes off allow to natural release for 5 minutes then carefully do a quick release.
Tips, Tricks, Comments, and Questions
- Thawed or Frozen Chicken: This recipe is written for either one; the cooking times increase for frozen. I’m not the best meal planner, so this recipe is a go-to for me because I can use chicken straight from the freezer.
- Instant Pot Vs. Ninja Foodi: I have/do own both. I got tired of so many small appliances, bought myself the Ninja Foodi, and never looked back. Having one appliance that can do multiple functions is a space saver in all kitchens.
- Dry Noodles Vs. Frozen Noodles: I chose dry noodles for this recipe for the time factor. I have chicken and noodle recipes for frozen noodles as well, I just felt like for this instant pot recipe dry performed better. Feel free to use frozen noodles but I do think the pressure cooking time will need to be increased, I have not tested this.
- Serving Suggestions: I almost always serve this with either homemade or instant mashed potatoes! I sometimes hit the mark with an easy vegetable side dish.
Instant Pot Chicken and Noodles
Equipment
- Instant Pot
Ingredients
- 4 boneless skinless chicken breasts (thawed or frozen-just check cooking times for whichever one you are using
- 4 cups chicken broth
- 1 cream of chicken
- 1 stick of butter
- 8 ounce bag of egg noodles dried {I use Inn Maid Wide Egg Noodles}
Instructions
- Add whole stick of butter
- Turn Instant Pot to Saute – this warms up the Instant Pot and melts the butter quicker.
- Once butter is melted, add cream of chicken and all the chicken broth – whisk together
- Place chicken breast in Instant pot
- Put lid on Instant Pot and set to Pressure Cook for 15 minutes for thawed chicken, 23 minutes for frozen chicken
- Once timer goes off allow to natural release for 10 minutes, then do a quick release and open pot carefully
- Shred chicken (I love using my Pampered Chef Salad Chopper – seriously shred quickly right in the pot
- Add noodles, stir well and put lid back on set to pressure cook and change from high pressure to low pressure and set timer for 4 minutes
- Once timer has gone off allow to natural release for 5 minutes – while you prepare instant mashed potatoes and a quick veggie steam pack in the microwave.
- Quick release carefully, stir and serve.
Nutrition
Nutrition values are estimates, for exact values consult a nutritionist.
Hey, I’m Jent!
Farmwife Feeds is my little space to share farm life and home-cooked recipes, from my soul to yours. These are the recipes I cook that my family eats. And while you’re here, stay awhile and see some of the farm. I share what’s real, muddy boots and all, so what you see is what you get. Read more…
Delicious!