Why You’ll Love This Recipe

Instant Pot Chicken and Noodles is a comforting, hearty dish that combines tender chicken, egg noodles, and a savory, creamy broth all made quickly in the pressure cooker. Perfect for busy weeknights or cozy weekends, this one-pot meal delivers home-cooked flavor with minimal effort. It’s a crowd-pleasing, family-friendly recipe that warms you from the inside out.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

boneless, skinless chicken breast or thighschicken brothonioncarrotscelerygarlicbutteregg noodles (wide or medium)saltblack pepperthyme (dried or fresh)parsley (optional for garnish)heavy cream or milk (optional for creaminess)

directions

Turn the Instant Pot to “Sauté” mode. Add butter, then sauté onions, carrots, and celery for 3-4 minutes until softened.

Add garlic and cook for another 30 seconds until fragrant.

Add the chicken, salt, pepper, and thyme. Pour in the chicken broth.

Cancel the sauté mode. Close the lid, set the valve to sealing, and cook on high pressure for 10 minutes.

Once done, allow natural pressure release for 10 minutes, then do a quick release.

Remove the chicken and shred it with two forks.

Turn the Instant Pot back to “Sauté,” add the egg noodles, and cook uncovered for 5-7 minutes or until noodles are tender.

Stir in the shredded chicken and heavy cream (if using). Heat through.

Taste and adjust seasoning as needed. Garnish with parsley if desired.

Servings and timing

This recipe serves 4-6 people.Preparation time: 10 minutesPressure cooking time: 10 minutesNatural release time: 10 minutesNoodle cook time: 5-7 minutesTotal time: 35-40 minutes

Variations

Use rotisserie chicken to save time—add it after the noodles are cooked.

Swap heavy cream with sour cream for a tangier finish.

Add mushrooms or peas for extra texture and flavor.

Use fresh herbs like rosemary or sage for a more aromatic broth.

Make it spicy with a dash of cayenne or red pepper flakes.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.Reheat in the microwave or on the stove over medium heat, adding a splash of broth or water to loosen if needed.You can freeze the soup without the noodles for up to 2 months. Add freshly cooked noodles when reheating.

FAQs

Can I use frozen chicken?

Yes, just add 2-3 minutes to the pressure cooking time. Ensure it reaches an internal temperature of 165°F.

Do I have to sauté the vegetables?

Sautéing adds depth of flavor, but you can skip this step to save time.

Can I make it dairy-free?

Yes, omit the cream or use a dairy-free alternative.

What type of noodles work best?

Wide or medium egg noodles are ideal, but you can also use rotini or other quick-cooking pasta.

Can I double the recipe?

Yes, just make sure not to exceed the Instant Pot’s max fill line.

Why are my noodles mushy?

Overcooking or using thin noodles can lead to mushiness. Cook just until tender and serve promptly.

Can I use chicken thighs instead of breasts?

Absolutely! Thighs are flavorful and stay juicy under pressure.

Can I make this ahead of time?

Yes, it reheats well. Consider cooking the noodles fresh for best texture.

Do I need to add cream?

No, it’s optional—use it if you prefer a creamier broth.

Can I add more vegetables?

Yes, feel free to include green beans, corn, or spinach at the end.

Conclusion

Instant Pot Chicken and Noodles brings together the rich comfort of a classic chicken soup with the speed and ease of modern cooking. It’s filling, flavorful, and endlessly adaptable to your taste. Whether you’re feeding a hungry family or looking for a quick and cozy dinner, this recipe is sure to become a go-to favorite.