This Instant Pot Chicken and Noodles is a creamy, comforting meal perfect for busy weeknights. It utilizes a pressure cooker to tenderize chicken and cook thick noodles for a hearty result.
List of ingredients
- 2 large Chicken Breasts (skinless/boneless, fresh or frozen)
- 2 (10.75 oz) cans Cream of Chicken Soup – provides the creamy base.
- 2 (14.5 oz) Cans of Chicken Broth (or 3 ¾ cups) – used for simmering.
- 1 Stick of Butter, unsalted (use 1/2 stick to reduce fat) – adds richness.
- 1 Garlic Clove, pressed (or 1/2 tsp Garlic Powder) – for aromatic flavor.
- 1/4 tsp Poultry Seasoning – adds classic herbal notes.
- 3/4 tsp Kosher Salt, divided (or 1/2 tsp table salt) – for seasoning.
- 1/2 tsp Black Pepper – for a mild spice.
- (2) 12 oz Packages Frozen Egg Noodles (or one 24oz bag) – preferably dumpling-style.
- 1-2 cups Frozen Mixed Vegetables (optional) – for added nutrition.
step-by-step instructions
- Warm the base: Set your Instant Pot to Sauté mode. Add the butter, broth, cream soup, 1/2 tsp of the salt, pepper, garlic, and poultry seasoning, then stir until combined.
- Cook the chicken: Add the chicken breasts and cancel the sauté mode. Secure the lid, set the steam release knob to Sealing, and press the Manual or Pressure Cook button for 12 minutes (or 18 minutes if using frozen chicken) on High Pressure.
- Release and prep chicken: After the cycle ends, allow a 10-minute Natural Release, then manually release the remaining pressure. Remove the chicken to a plate and turn off the pot.
- Cook the noodles: Add the frozen egg noodles to the pot, ensuring they are submerged in the liquid. Secure the lid and set the valve to Sealing, then pressure cook for 9 minutes.
- Shred the chicken: While the noodles cook, shred the chicken using two forks and sprinkle with the remaining 1/4 tsp salt.
- Final release: When the noodle cycle ends, allow a 5-minute Natural Release, then perform a controlled quick release by releasing steam in short bursts until the pressure is gone.
- Combine and serve: Stir in the frozen mixed vegetables (if using) and the shredded chicken. Let the pot sit covered for a few minutes to heat the vegetables through before serving.
Technical Cooking Tips
Choosing the Right Chicken Breast Size
Larger, thicker chicken breasts require the full 12 to 18 minutes of pressure cooking to ensure they are tender. If you use smaller breasts, you may reduce the time by a few minutes to prevent the meat from becoming overly dry.
Preventing the Burn Warning
Ensure the cream of chicken soup and broth are well-stirred before adding the chicken. This prevents thick pockets of soup from settling at the bottom of the inner pot, which reduces the risk of the burn notice.
The Importance of Natural Release
Allowing a natural release for the chicken prevents the meat from toughening. Rapidly releasing pressure can cause the muscle fibers to contract too quickly, potentially resulting in a rubbery texture.
Controlling the Quick Release Steam
To avoid sauce splattering through the vent, open the valve in short, intermittent bursts. This controlled release manages the internal pressure without forcing the thick, creamy liquid upward into the lid.
Achieving Al Dente Noodles
Frozen egg noodles have a denser consistency than dried pasta. Following the 9-minute cook time exactly ensures they maintain a dumpling-like bite rather than becoming mushy.
Ingredient Substitutions
Using Dried Egg Noodles Instead of Frozen
If using dried egg noodles, use 12 oz of pasta and reduce the broth to 3 cups for a thicker sauce. Increase the broth to 4 cups if you prefer a more soup-like consistency.
Replacing Cream of Chicken Soup
You can substitute the canned soup with a homemade roux made from butter, flour, and chicken broth. Stir in a splash of heavy cream or whole milk at the end to achieve the same creamy thickness.
Alternative Broths for More Flavor
Low-sodium chicken broth is recommended to control the salt levels. You can also use a high-quality vegetable broth if you want a slightly lighter flavor profile.
Substituting Fresh Garlic with Powder
If fresh garlic is unavailable, use 1/2 teaspoon of garlic powder. Add the powder during the sauté phase with the other seasonings to ensure it is evenly distributed throughout the sauce.
Adjusting Salt Levels for Canned Goods
Since canned soups and broths vary in sodium content, taste the sauce before adding the final 1/4 tsp of salt. This prevents the dish from becoming over-salted.
Recipe Variations
Increasing the Vegetable Content
Add diced carrots and celery during the first pressure cooking cycle with the chicken. This allows the harder vegetables to soften completely while the chicken cooks.
Adding a Touch of Extra Creaminess
Stir in 1/4 cup of sour cream or heavy cream after the final pressure cook cycle. This adds a tangy depth and a silkier texture to the overall sauce.
Using Chicken Thighs Instead of Breasts
Boneless, skinless chicken thighs can be used for a richer flavor and more moisture. Adjust the first cooking cycle to 10-12 minutes, as thighs often cook slightly faster than breasts.
Customizing the Herbal Profile
Replace the poultry seasoning with a mix of dried thyme, sage, and rosemary. Use 1/8 tsp of each to create a more complex, aromatic flavor profile.
Turning the Dish Into a Soup
Increase the chicken broth by an additional 2 to 3 cups of liquid. This transforms the hearty noodles into a comforting chicken noodle soup while keeping the creamy base.
Serving Ideas
Complementary Side Dishes
Serve this dish with a side of steamed broccoli or sautéed spinach to add freshness. A crisp garden salad with a lemon vinaigrette helps balance the richness of the creamy sauce.
Adding Fresh Garnishes
Top each bowl with freshly chopped parsley or chives just before serving. These herbs add a pop of color and a bright, fresh contrast to the savory chicken.
Garnishing with Cheese
A sprinkle of freshly grated Parmesan cheese adds a salty, nutty dimension to the noodles. This is best added immediately after plating so it melts slightly into the sauce.
Serving in Deep Bowls
Use wide, deep bowls to keep the meal warm for longer. This prevents the thick sauce from cooling too quickly and keeps the noodles moist.
Adding Acidity for Balance
A small squeeze of fresh lemon juice over the finished dish can brighten the flavors. The acidity cuts through the butter and cream, enhancing the overall taste.
Storage and Reheating
Refrigeration Guidelines
Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. Ensure the food is cooled to room temperature before sealing the lid to prevent condensation.
Freezing and Thawing Instructions
If freezing, slightly undercook the noodles so they do not become mushy upon reheating. Freeze in single-serving portions for easier thawing and reheating.
Reheating on the Stovetop
Heat the leftovers in a pot over medium-low heat. Add a splash of chicken broth or water to loosen the sauce, as the noodles will absorb liquid while stored.
Microwave Reheating Tips
Place a portion in a microwave-safe bowl and cover it with a damp paper towel. Heat in 1-minute intervals, stirring in between, to ensure the center is heated evenly.
Managing Sauce Thickness After Storage
It is normal for the sauce to thicken significantly in the fridge. Stirring in a tablespoon of milk or broth during reheating restores the original creamy consistency.
Make-Ahead Advice
Prepping Ingredients in Advance
You can press the garlic and measure out the seasonings in a small bowl the night before. This reduces the active prep time to just a few minutes on the day of cooking.
Partial Cooking Method
Cook the chicken and broth base a day in advance and store it in the fridge. When ready to eat, reheat the base and then proceed with the noodle cooking steps.
Preparing Vegetable Mixes
If using fresh vegetables instead of frozen, chop them and store them in a sealed bag. This ensures you can quickly toss them into the pot during the final stage.
Common Troubleshooting
Addressing Mushy Noodles
If the noodles are too soft, reduce the pressure cooking time by 1 or 2 minutes in future batches. Ensure you are using a Natural Release for the specified time to avoid overcooking.
Solving the Burn Notice
If the pot triggers a burn warning, immediately release the pressure and stir the bottom of the pot. Add 1/2 cup of extra broth and ensure the cream soup is fully integrated.
Fixing a Thin Sauce
If the sauce is too thin, turn on the Sauté function after the final step. Simmer the mixture for 3 to 5 minutes without the lid to reduce the liquid and thicken the sauce.
Preventing Overcooked Chicken
Always use a meat thermometer to check that the chicken has reached an internal temperature of 165°F. If the chicken is consistently too dry, reduce the initial pressure cook time.
Frequently Asked Questions
Can I use frozen chicken breasts?
Yes, you can use frozen chicken breasts. Simply increase the first pressure cooking cycle from 12 minutes to 18 minutes to ensure the meat is cooked through.
Do I have to use frozen egg noodles?
No, you can use dried egg noodles. However, you must adjust the broth quantity and use the sauté function or a different timing to avoid overcooking the pasta.
Can this be made as a soup?
Yes, by adding more chicken broth, you can easily turn this recipe into a creamy chicken noodle soup. Just increase the liquid by 2-3 cups before cooking the noodles.
Is it possible to make this without butter?
You can substitute the butter with olive oil or a plant-based butter alternative. While the flavor will be slightly different, the creaminess from the soup will still be present.
Can I add other vegetables?
Absolutely. Carrots, peas, and corn work very well in this recipe. Add harder vegetables like carrots during the first cycle and softer vegetables at the end.
Print
Hearty Instant Pot Chicken and Noodles
- Total Time: 58 minutes
- Yield: 4–6 servings 1x
- Diet: General
Description
Comforting Chicken Noodles that you make in your Instant Pot Electric Pressure Cooker. Using frozen chicken breasts and frozen egg noodles, this is an easy meal ready in a little over an hour!
Ingredients
- 2 large chicken breasts, skinless/boneless
- 2 cans (10.75 oz each) cream of chicken soup
- 2 cans (14.5 oz each) chicken broth
- 1 stick unsalted butter
- 1 garlic clove, pressed
- 1/4 tsp poultry seasoning
- 3/4 tsp kosher salt
- 1/2 tsp black pepper
- 24 oz frozen egg noodles
- 2 cups frozen mixed vegetables
Instructions
- Sauté: Set Instant Pot to Sauté mode and add butter, broth, cream soup, 1/2 tsp salt, pepper, garlic, and poultry seasoning; stir until combined.
- Add Chicken: Add the chicken breasts to the pot.
- Pressure Cook Chicken: Cancel sauté mode, seal the lid, and pressure cook on high for 12 minutes (or 18 minutes if chicken is frozen).
- Release: Allow a 10-minute natural release, then manually release remaining pressure and open the lid.
- Prepare for Noodles: Remove chicken to a plate and turn off the pot.
- Add Noodles: Add frozen egg noodles to the pot, ensuring they are submerged in the broth.
- Pressure Cook Noodles: Seal the lid and pressure cook for 9 minutes.
- Shred Chicken: While noodles cook, shred the chicken using two forks and sprinkle with the remaining 1/4 tsp salt.
- Final Release: Allow a 5-minute natural release, then perform a controlled quick release and open the lid.
- Combine: Stir in frozen mixed vegetables and the shredded chicken.
- Finish: Let sit covered for a few minutes until heated through and serve.
Notes
The noodles will be al dente with a dumpling-like consistency. If using regular dried egg noodles, use 12 oz and reduce broth to 3 cups for a thicker result or 4 cups for a soup-like result.
- Prep Time: 5 minutes
- Cook Time: 18 minutes
- Category: Dinner
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 509 kcal
- Sugar: 5 g
- Sodium: 1850 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 110 mg