Instant Pot Chicken and Noodles is the perfect comfort food, especially on a cold winters night!
Chicken and noodles is something I have been making for a long time. It’s a thick and hearty meal that turns out very filling, even for my littlest pickiest eater. Made with thick egg noodles, veggies, and chicken, you can’t go wrong putting this on the dinner table.
Unlike chicken noodle soup, Instant Pot Chicken and Noodles has a thick broth that kind of relates to gravy. I guess you can say its a cross between chicken and dumplings and chicken noodle soup. There is just something the cold weather that makes me crave this even though it’s not the prettiest meal I have ever seen!
And, being able to throw everything into the Instant Pot is such a life saver!
I am having a hard time remembering how I even cooked before! Seriously though, how was my family even fed?!
Instant Pot Chicken and Noodles requires little-to-no prep work which really helps me get a great meal in the table in no time at all. If you are in the mood for a hearty meal and in a rush to get dinner on the table, try Instant Pot Chicken and Noodles! You won’t be sorry you did!
Instant Pot Chicken and Noodles
Turn Instant Pot onto 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 tyme. 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 1/2 cup of broth and add it to a small bowl. Mix in corn starch and stir until smooth.
Turn Instant Pot back onto saute and add the mixture. 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). Serve and enjoy!
Instant Pot Chicken and Noodles
Equipment
- 6 qt Instant Pot
Ingredients
- 1 lb chicken cut into bite sized pieces, you can use breast or thighs
- 2 tbsp butter
- 1 small onion
- 12 oz home-style frozen egg noodles
- 16 oz bag frozen mixed veggies
- 4 cups chicken stock
- 1 teaspoon garlic
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon poultry seasoning
- ½ teaspoon thyme
- 1 tbsp corn starch
Instructions
- Turn Instant Pot onto 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 1/2 cup of broth and add it to a small bowl. In the small bowl, mix in corn starch. Stir until smooth.
- 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).
- Serve and enjoy!
Nutrition
If you are looking for another delicious and quick meal check out this Instant Pot Chicken, Broccoli, and Rice or Instant Pot Cashew Chicken!
Or check out these awesome Chicken Taco Bowls from Wondermom Wannabe! They are to die for and are perfect for larger families (it makes a ton)!
Jennifer says
Love this soup. This one is my husbands favorite.
Christine says
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!
Angie & Brian says
Enjoy using my InstaPot.
Would enjoy simple meals, needing just the basics while we can add the seasoning/flavors to taste.
Brittany says
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.
Sylvia says
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 👌
Christine says
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!
Mel says
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!
Terry Bochmann says
I used fresh carrots, onions and celery…delicious!! Thanks for such a quick easy recipe.
Terri says
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!
Peggy says
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!
Tyra says
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.
Ellen says
This was a great recipe! Thanks for sharing
Sam Sienicki says
This was a true hit in our home.
Joyce says
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 🙂
Becky says
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!
Marv Beachler says
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.
Lisa says
This was excellent, family loved it. Thank you very much for sharing!
Deb says
Was easy and very good other than I used season salt instead of the other seasonings.
Lacie Mackintosh says
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
Yumi says
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?
Peggy Nash says
My father loves this soup so we made up plenty and froze for him. These noodles don’t get mushy at all.
Peggy says
We freeze this all the time. I’ve never had a problem with the noodles.
Peggy says
This is fabulous!
Michelle says
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!!
Delynn Koetje says
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,
Holly says
My fam loved this, but I would like to double to make more. Do you think my 6 qt IP can handle that.
Ashley says
I haven’t tried personally, but I am pretty sure you could do that in the 6 qt.
Pam Lajoie says
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!
Sharon says
Can another type of noodle be used?
Ashley says
Yes, but it will change the consistency of the dish. These noodles are more like dumplings then traditional noodles.
Allyson says
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
Jess says
How many does this serve?
Ashley says
It can serve 6 one cup servings. 🙂
Aubrey Moon says
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.
cindy says
Thats such a great idea. Thanks for the tip!
Jessica says
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?
Ashley says
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. 🙂
Nancy says
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!
VALERIE says
I don’t have an instant pot. How can I use this for a crock pot or stove?
Ashley says
Hi there! You can find a similar recipe made in the slow cooker here. https://www.recipesthatcrock.com/slow-cooker-chicken-noodles/
Brenley says
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!
Ashley says
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).