Instant Pot chicken and noodles is the perfect blend of comfort food and convenience!

Made with bite-sized pieces of chicken, egg noodles, and your favorite bag of frozen mixed veggies, wholesome and cozy creamy chicken and noodles are ready in minutes!

This is an easy meal to make for those nights on the go!

Instant Pot Chicken and Noodles in a bowl

Easy Comfort Food!

  • Chicken and noodles in the Instant Pot are a shortcut recipe based on a cold-weather classic! Make extra to last all week long!
  • Mix and match your noodles and veggies, or simply dump in leftover veggies from the fridge!
  • This unbelievably quick recipe is ideal for rainy days and sick days!
Instant Pot Chicken and Noodles being prepared

Savory Ingredients & Variations

Chicken – This recipe uses boneless, skinless chicken breasts or thighs but you could also use chicken meatballs or chicken sausage.

Noodles – Frozen egg noodles aren’t always easy to find, so you can use dried egg noodles or any other medium-sized pasta shape that fits on a spoon with the chicken and vegetables!

Vegetables – Any frozen vegetable medley works in chicken and noodles, no need to thaw!

Sauce – Corn starch and a bit of broth help thicken chicken and noodles, but if you want a thicker sauce, add a can of cream of chicken soup.

Variations – Omit the starch slurry and stir in cubes of cream cheese for a thick and rich dish. Poultry seasoning can be switched out for Italian seasoning if desired.

How to Cook Chicken and Noodles in the Instant Pot

This chicken and noodles recipe is creamy, flavorful, and full of chicken & fresh veggies!

  1. Cook chicken, onion, seasonings, and thyme in oil.
  2. Turn the Instant Pot off and add vegetables and noodles. Close the lid.
  3. Cook as directed in the recipe below.
  4. Open the Instant Pot and scoop out some broth. Mix broth with cornstarch in a bowl until smooth. Add back to the Instant Pot.
  5. Bring the mixture to a boil. Turn off and continue to stir for a few minutes. Serve hot.
A bowl of Instant Pot Chicken and Noodles

Our Best Instant Pot Tips

  • Omit Step 1 and use chopped rotisserie chicken to save time.
  • Be sure to break up the noodles so they separate while cooking, otherwise, they will stay in a big clump.


Chicken and noodles taste even better the next day! Keep leftovers in a covered container in the refrigerator and reheat on the stovetop. Chicken and egg noodles can be frozen for up to 8 weeks in zippered bags.

More Instant Pot Meals

chicken and noodles in a bowl
4.91 from 53 votes↑ Click stars to rate now!
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Instant Pot Chicken and Noodles

This Instant Pot chicken and noodles recipe is an easy comforting dish with chunks of tender chicken and noodles in a creamy sauce.
Prep Time 15 minutes
Cook Time 8 minutes
Coming to Pressure 18 minutes
Total Time 41 minutes
Servings 8 servings
Author I Don’t Have Time For That


6 qt Instant Pot


  • 1 pound chicken cut into bite sized pieces, you can use breast or thighs
  • 2 tablespoons butter
  • 1 small onion diced
  • 12 ounce home-style frozen egg noodles
  • 16 ounces frozen mixed veggies 1 bag
  • 4 cups chicken stock
  • 1 teaspoon garlic
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 teaspoon poultry seasoning
  • ½ teaspoon thyme
  • 1 tablespoon corn starch


  • Turn Instant Pot to saute and wait for it to get hot. When hot add the butter. Allow to melt then add the chicken, onion, garlic, salt, pepper, poultry seasoning, and thyme. Cook until chicken turns white.
  • Turn Instant Pot off and add the veggies. Add the noodles by layering them and breaking apart any big clumps. Add chicken broth and close Instant Pot.
  • Select manual and set timer for 8 minutes. If you have a newer model Instant Pot, you will not have the manual button. Instead, select the pressure cook button. When timer is up allow a natural pressure release for 5 minutes. After 5 minutes, release any remaining pressure and turn pot off.
  • After you open the pot, scoop out ½ cup of broth and add it to a small bowl. In the small bowl, mix in cornstarch. Stir until smooth.
  • Turn Instant Pot back onto saute and add the cornstarch mixture. Stir and allow it to come to a boil. When it comes to a boil turn it off but continue to stir (you don't want anything to stick).
  • Serve and enjoy!


Leftovers will keep in the refrigerator for 3 days and in the freezer for 8 weeks. 
4.91 from 53 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 335kcal | Carbohydrates: 44g | Protein: 16g | Fat: 11g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 540mg | Potassium: 421mg | Fiber: 4g | Sugar: 3g | Vitamin A: 3048IU | Vitamin C: 8mg | Calcium: 43mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Main Course
Cuisine American

REPIN Instant Pot Chicken and Noodles Recipe

A bowl of Instant Pot Chicken and Noodles with a title
A serving of Instant Pot Chicken and Noodles in a bowl with a title
Top image - a bowl of Instant Pot Chicken and Noodles. Bottom image - Instant Pot Chicken and Noodles being prepared with a title


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Recipe Rating


  1. 5 stars
    I made this exactly the first time making it and second time with minor adjustments 1.90 lbs chicken
    Gluten free rice spiral pasta
    Frozen peas and carrots
    5 cups of chicken broth
    1 1/2 tsp of poultry dry seasoning
    1 tsp rosemary instead of thyme
    Salt and pepper to taste

    This was amazing. My family enjoyed it a lot
    Kids are feeling under the weather and I hope they enjoy this tomorrow for lunch too

  2. 1 star
    this does not thicken with the amount of cornstarch called for, and it needs twice the seasoning or more. it tastes like flour from the noodles. gross.

  3. 5 stars
    I have made this several times. It is so easy and delicious. I usually use rotisserie chicken and just sauté it with the onion and spices for a short period. Even though it’s in the heat of summer in Arizona, this, along with biscuits and a nice salad are great!

  4. Enjoy using my InstaPot.
    Would enjoy simple meals, needing just the basics while we can add the seasoning/flavors to taste.

  5. 5 stars
    Gotta be honest, I was skeptical of something that looked so easy. I was pleasantly surprised at how good this was and it made a good amount! Will definitely save the recipe to make again.

  6. 5 stars
    Wonderful; turned out perfect and so yummy!!! My grocery didn’t have frozen noodles so I used a homemade type that the grocery had, looked like the noodles in the recipe. Turned out perfect 👌

  7. If using rotisserie chicken, would you add it when you add the veggies and noodles since it’s already pre-cooked?

    1. We have only made this recipe as written, Paige so I can’t say for sure. Let us know how it works out if you try it!

  8. 5 stars
    This recipe is one of not only my favorites, it many of my friends’. I made it for them, they have made it and passed it onto their families. I usually make it with Pre-cooked rotisserie chicken. I sauté the onion and herbs, then add the chicken, veggies, then noodles. It is wonderful!

  9. 5 stars
    Made this tonight and it was wonderful!! I did not add the veggies as I didn’t have any but I used a 24oz bag of frozen reames noodles instead. A new favorite and has put my faith back into the instapot!

  10. How long does the chicken take to turn white? And how long do you think this takes from start to finish? 30 min, 1 hour, etc..?

    1. Hi AJ, it should take about 10 minutes to cook the chicken on saute. And from start to finish this recipe should take about 1 hour.

  11. 5 stars
    My first meal with my new instant pot! Thank you for this delicious recipe! It was awesome!! Those noodles were amazing and the overall flavor was soooo yummy!

  12. 5 stars
    This is the BEST chicken noodle soup ever! I have made it many times. I have substituted different types of noodles (changing cooking time if needed) but always used same spices. People rave about it. It is only thing my elderly father wants to eat most of the time. Thank you for sharing this great recipe!

  13. 5 stars
    I was looking for something easy to make for dinner last night, since my mom was coming for dinner. My husband and I both have colds, and I worked all day.

    This recipe fit the bill! Super easy, super flavorful, and great for those that aren’t feeling well. This will be my new go to instead of chicken noodle soup! My 2 year old even ate a ton of this, forgetting his folk and eating it by the handful lol

    I did double-ish the recipe so we would have leftovers for lunches. Used just under 2lbs of chicken, 24oz of frozen noodles, roughly 1/2 a 32oz bag of frozen veggies, and 6 cups of broth. Spices were doubled as well. It was perfect!

    One note, and this probably is my own cooking fail, but when I scooped out 1/2 a cup of broth and added the cornstarch, it clumped up right away. In my own experience I need to use cold or room temp liquid when making a slurry, then add it to hot liquid. So I just dumped out the clumped liquid and poured a fresh 1/2 cup of room temp broth and the slurry came together perfectly.

  14. 5 stars
    I haven’t even made this yet, but I love chicken and noodles, so will make it this weekend. I know we “eat with our eyes first,” but I’ve been cooking since I was 8 years old, and in the ensuing 58 years, have never worried that something isn’t pretty when it’s a hearty and hot main dish–as we say about people, ‘appearance isn’t everything’–and just serve it and enjoy it. As soon as the first scoop/spoonful/cut is made, it no longer has the beautiful appearance anyway, so I just enjoy it 🙂

    1. We use frozen veggies in this recipe but I think fresh veggies should work too! Let us know if you decide to try it!

  15. 5 stars
    This was delicious! I love the way you spiced it. The aroma was so wonderful as it cooked. My noodles were just a tad chewier than I usually cook mine, so next time I’ll either let it NR for a couple more minutes or turn off the pot after I’ve thicken the juice and let it sit for about 20 minutes. I’ll definitely be making this regularly. Thanks!

  16. I’m new to IP cooking. Should the noodles be covered with liquid. Some recipes say noodles have to be covered or there may be some undercooked areas in the them. I’ve not done pasta yet so I don’t know.

    1. Hi Becky, these noodles are already cooked, just frozen. So they should turn out perfectly when following the recipe.

  17. 5 stars
    Hi Ashley, I made this last evening exactly as written and it was perfectly seasoned, it was great. It had rave reviews from my friends. This will be on a regular rotation, once a week (at least). Thank you for the recipe! BTW: I’ve not used frozen noodles before but, they will be used from this point forward.

  18. Could you substitute dry egg noodles or pasta noodles for this? Frozen egg noodles don’t exist in Germany…

    1. Hi Melissa, we have only tried this recipe with frozen egg noodles. You could try buying fresh noodles and freezing them beforehand.

  19. 4 stars
    I’m a the with Morningstar vegetarian chicken strips and veg broth instead of chicken. It worked well. I would wait and add the frozen veggies at the end because they do get a bit mushy

  20. 5 stars
    Thank you for the recipe!
    Now, as we are just 2 of them, I’d like to know if you knew How to Freeze the leftover without the noodles getting mushy when I reheated…
    Since I can’t Stop the cooking of noodles in the middle, do you have any suggestions?

  21. After you add the veggies, noodles, and broth, do you set the pressure cooker for 8 minutes and when that is done, @allow the pressure to come down naturally for 5 minutes. Then at the end of 5 minutes, use the release pressure button? The instructions are not clear when you use the pressure cook setting.

    1. If using frozen cooked chicken, I would still saute it to defrost, it just won’t take as long to saute as it would with raw chicken. Then proceed with the recipe as usual.

  22. Is there something else you could use to thicken it up instead of cornstarch? Like, maybe a can of cream of chicken or something? Not sure what would work

  23. 5 stars
    This is amazing!! Creamy and thick and so yummy. I did add a can of cream of chicken soup on top right before adding frozen peas n carrots. The Reames brand of frozen noodles is to die for in this recipe. Thank you so much for the awesome meal!!

  24. I just got my Instant Pot, used it yesterday for the first time, did a pot roast. I am ooked on Instant Pots. Saw your recipe for the Chicken Noodle recipe, it looks wonderful,

  25. My fam loved this, but I would like to double to make more. Do you think my 6 qt IP can handle that.

  26. 5 stars
    This was very good. I made in my mini ultra IP. Skipped the onions, added more garlic and spices (I like it spicy). Was so easy to make. Thank you for the recipe!

    1. Yes, but it will change the consistency of the dish. These noodles are more like dumplings then traditional noodles.

      1. Thanks for the recipe! I’m wondering if Kluski noodles wouldn’t be a good substitution—I don’t know if you can find them in upstate but we can near PA…they’re thick but dry not frozen–about like you’d expect Reams to look if they were dried–just an idea

  27. 5 stars
    Great recipe! Loved it, easy and the perfect comfort food. I had about half leftover so i made it into a casserole. Mixed it with a packet of dry ranch seasoning, 1/2 can of cream of chicken, 1 cup of sour cream and 1 cup of shredded cheese. Put it into a greased casserole dish and topped with crushed frito chips. Bake at 350 for 25 min.

  28. 5 stars
    This looks great, I can’t wait to try it! In your experience do the veggies get pretty mushy though? I have started waiting to add veggies after cooking and on saute mode because I hat it when they turn to mush and lose their texture. But I’m thinking maybe adding them frozen keeps that from happening? Also could you do this with frozen chicken breasts?

    1. Frozen veggies in my opinion tend to hold up better, but you could add them at the end if you would like. You could totally do this with frozen chicken, just expect your pot to take longer to come to pressure. 🙂

  29. 5 stars
    Fantastic recipe! I have made it twice in the last few days. The only thing I did differently was to use the preseasoned honey chicken from Costco! It added even more flavor! Loved it!! Thank you! I did also find the frozen noodles in the frozen section of Walmart in aisle A3, if anyone is interested in checking their local stores!

  30. 5 stars
    Hi. This looks delicious. Frozen egg noodles are not available in my area, and I was wondering if you knew how to make this with dried noodles. Dying to try it but unsure how to adapt the cooking times/liquid. Thanks so much!

    1. I have not done this personally with dried noodles but can give you a few tips. Cut and saute the chicken, then add the noodles of your choice. After you add the noodles you choose (half the bag or box), throw the veggies on top and add the broth (enough to cover the noodles). Cook on manual high pressure for half of the recommended time on the pasta box. Quick release and ladle out some broth to mix with the corn starch just like in the current directions (you may need another tbsp of corn starch to get it thick like mine). Turn Instant Pot back onto saute and add the corn starch mixture. Stir and allow it to come to boil. When it comes to a boil turn it off but continue to stir (you don’t want anything to stick).