This Instant Pot Chicken and Noodles recipe is the best stick-to-your-ribs family dinner. This classic comfort food is packed with veggies, chicken, and chewy egg noodles.
If you grew up in the midwest, then you’ve probably had chicken and noodles once or twice in your life. It’s the perfect cozy winter dinner that’s always a win with kids and adults alike! Adults love it, because it’s quick, easy, and packed with veggies and protein. Kids like it, because it’s pasta smothered in a rich and creamy sauce. This instant pot chicken and noodles recipe is a one-pot twist on a classic and let me tell you, my two toddlers absolutely DEVOURED it.
What noodles to use
Frozen egg noodles are the best noodles to use for chicken and noodles. They’re hearty enough that they won’t disintegrate while cooking in the Instant Pot and hold up really nicely to the tender chicken and creamy sauce. I used 1 (24 oz) bag Reames Homestyle frozen egg noodles. If you can’t find that specific brand, use whatever frozen egg noodles you have on hand.
How long does it take to cook egg noodles in the instant pot?
Frozen egg noodles cook at HIGH pressure for 6 minutes. This does not include the time it takes for the Instant Pot to build pressure. After the IP has finished, let it sit 5 minutes before flipping the pressure valve to release the remaining pressure.
Can you put raw chicken in the instant pot?
Yes! Raw chicken (breasts, thighs, bone-in, boneless, fresh, frozen) will cook in the Instant Pot. Cook time will vary based on the type of chicken used. Today’s recipe uses fresh boneless, skinless chicken thighs which cooks at HIGH pressure for 10 minutes.
Can you use frozen chicken?
Yes. Follow the recipe as written, but cook the chicken on HIGH pressure for 25 minutes. Because frozen chicken is likely covered in ice crystals, your final dish may end up slightly more watery.
What to serve with instant pot chicken and noodles
This is a hearty dish with carbs, protein, and vegetables! I love serving with a slice of bread and a lighter dish like a salad.
How to store
Leftovers will last in an airtight container in the fridge for 3-4 days or in the freezer for 2-3 months.
To reheat, thaw in the fridge if frozen then microwave or heat on the stove with a splash of half-and-half or chicken broth to thin it out.
– Jennifer
Instant Pot Chicken and Noodles
Equipment for this recipe
Ingredients
- ½ cup unsalted butter
- 1 small yellow onion diced
- 2 ribs celery diced
- 2 carrots peeled and diced
- 1 (32 oz) carton lower sodium chicken broth
- 2 pounds boneless, skinless chicken thighs
- 2 (10.75 oz) cans condensed cream of mushroom soup
- ½ teaspoon ground sage
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon salt plus more to taste
- 1 (24 oz) bag frozen eggs noodles
- ½ cup sour cream optional, plus more for serving, if desired
Instructions
- Hit SAUTE on a 6 quart Instant Pot.
- Once it reads HOT, add in butter and allow to melt, then stir in onion, celery, and carrots and cook for 5-10 minutes, or until tender.
- Hit CANCEL on the IP, then stir in the chicken broth, making sure to scrape up any brown bits that may have formed on the bottom. This helps avoid a BURN notice.
- Stir in the chicken thighs.
- WITHOUT STIRRING, dollop in the condensed soup and sprinkle on the sage, thyme, rosemary, pepper, garlic powder, and salt. This helps avoid a BURN notice.
- Cover and lock the lid, be sure the pressure valve is pointed toward SEALING, then cook on HIGH pressure for 10 minutes.
- Once the chicken is done, flip the pressure valve to perform a quick release.
- Remove the chicken and set aside. Shred or cube into chunks after allowing it to rest for 10 minutes.
- Whisk the sauce that’s in the IP to remove any clumps, then stir in the frozen egg noodles.
- Cover and lock the lid, be sure the pressure valve is pointed toward SEALING, then cook on HIGH pressure for 6 minutes.
- Once the cook time is up, let the IP sit for 5 minutes, before covering the pressure valve with a kitchen towel (this will catch any liquid that may spew from the valve) and flipping the valve to release any remaining pressure.
- Stir in the shredded/cubed chicken and optional sour cream, taste and re-season, then pour into a serving dish and allow to cool and thicken slightly for about 10 minutes.
- Serve with additional sour cream, if desired, and enjoy!
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Nutrition Information
*Note: Nutrition information is estimated and varies based on products used.
April
Jennifer @ Show Me the Yummy