This Instant pot chicken and noodles with cream of chicken soup are definitely one of those recipes where you do almost nothing and get a whole lot back. Creamy sauce, delicate texture from the noodles, perfectly cooked chicken, and delicious flavor.
Instant Pot Chicken And Noodles
Comfort food at its best that you can have on the dinner table in thirty minutes.
This is a kid’s favorite, but great enough to satisfy any adult looking for a wholesome and delicious meal.
The use of frozen fresh pasta is what sets this dish apart from other noodle recipes. The texture of fresh, not dry, pasta is amazing.
All you really need are five basic ingredients to make this Pioneer Woman chicken and noodles in the pressure cooker, go ahead and give it a try!
Chicken and Noodle Ingredients
- Skinless and boneless chicken breasts: one pound of chicken breasts that will be shredded, so please for your convenience, don’t use bone-in chicken breasts.
- Chicken broth: we will need two cans of chicken broth. You can substitute for chicken stock, but broth has a bit more flavor because it is made by cooking down chicken meat and bone, and since we are not using bone-in breasts, broth I think gives it that bone flavor missing in the meat.
- Cream of chicken soup: this is where most of the flavor for the dish comes from, so use a good quality cream of chicken soup.
- Butter: one stick of butter helps the noodles not to stick to one another once the dish is cooked through. If you want to make a low-fat version of the dish, you can definitely skip it, but serve the dish immediately after finishing cooking it.
- Frozen egg noodles: this recipe calls for fresh noodles. Not dry egg noodles. Please do not use dry noodles. They will not cook properly and the fresh ones are way better. If you don’t find frozen, you can definitely use the refrigerated ones.
How To Make Chicken and Noodles?
1. These are the layers you must build:
- First: put the chicken at the bottom of the Instant Pot
- Second: chicken broth
2. Now add the butter and cream of chicken soup. Do not stir
3. Place the lid on and set the poultry setting for 15 minutes
4. Let the pressure release naturally, take out the chicken and shred it
5. Put the chicken back on the pot and add the frozen noodles. Stir put the lid back on and set it to Soup setting for 5 minutes.
6. Quick release the pressure slowly to avoid any spray.
What to serve with chicken and noodles?
Steamed veggies served with a bit of butter, or a side salad like Creamy caesar salad dressing, Tossed salad, Amish Macaroni salad olive pasta salad, or tossed salad is what I serve with this meal.
It really is a very hearty dish that only needs a bit of green to be a complete meal.
Freeze Chicken and Noodles;
If you used the butter in the recipe, you can freeze it in a freezer bag or sealed container for up to three months.
I wouldn’t recommend freezing if you didn’t use the butter, because the noodle sauce is a bit thick and the noodles can stick together and become a mass when reheated.
Recipe Tips:
- Serve this meal while it is still hot. The sauce tends to get thicker as it cools down.
- Add a little chopped parsley and cracked pepper for added taste when serving. It really improves presentation also.
- This meal comes together really quickly, so have everything else you are serving, ready before starting to cook it.
- You can add a few chopped veggies like red bell pepper and chopped onion for added flavor. Crumbled-cooked bacon would add flavor too. Use your imagination!
OTHER RECIPES YOU MIGHT ENJOY
- HOMEMADE CHICKEN PARMESAN
- CHICKEN POT PIE WITH BISCUIT CRUST
- CRACKER BARREL CHICKEN AND DUMPLINGS RECIPE
Chicken and Noodles (Instant Pot)
Ingredients
- 2 cans chicken broth
- 2 cans cream of chicken soup
- 1 stick of butter
- 1 lb chicken breasts (fresh or frozen)
- 1 package frozen egg noodles (24 oz) (Rheams?)
Instructions
- These are the layers you must build:- First: put the chicken at the bottom of the Instant Pot- Second: chicken broth
- Now add the butter and cream of chicken soup. Do not stir
- Place the lid on and set the poultry setting for 15 minutes
- Let the pressure release naturally, take out the chicken and shred it
- Put the chicken back on the pot and add the frozen noodles. Stir, put the lid back on, and set it to Soup setting for 5 minutes.
- Quick-release the pressure slowly to avoid any spray.
So Yummy. My family loves this recipe.
Excellent recipe and final product. I am making it tonight for the 5th time. I usually add more chicken. Tonight I am throwing in 3 legs. Have done this b4 with no complaints from the family. I shred the dark meat the same as white and discard any fat, skin and bones.
We make this all the time and it’s always perfect! So easy and delicious!
So glad it worked out, Dana! 🙂
We love these Chicken and Noodles and so easy! Thank you.
I’m so glad to hear that! Thanks Dana!
I’m brand new to Instant Pot cooking, and this was the first recipe I tried. It was a HUGE hit! Thank you!
If I used pre-cooked/shredded chicken do I skip the first step?
Yes. Start with step 5 if you are using a precooked chicken
Turned out fabulous even used the shelf hard egg noodles boiled on stove first.
Can you tell me the brand of these noodles and where you bought them? Thanks!
I don’t remember the brand, but they are fresh noodles found in the refrigerated section.
I know the brand you’re using here and they are refrigerated not frozen. Frozen noodles I’ve ever found were Reames. So, I’m to use the refrigerated ones (Buittoni, brand, I think it is?) instead of frozen? A bit confusing, so thank you for clarifying.
You are right. Use refrigerated noodles. You can use frozen because the instant pot can get really hot really quickly so they will thaw fast, but the refrigerated ones are better.
Reames is the best frozen noodles you can basically buy them at any grocery store in the freezer section
Do the noodles have to be frozen? If I simply use Egg Noodles how will that change the times.
If you use dry noodles, I recommend you cook them first in boiling water. Not until they are fully cooked, but at least half cooked.
I made this exactly as written with one change- I used two pounds of chicken and increased the cook time to 17 minutes rather than the 15. I was very pleased with the results. It is definitely a keeper. One comment I have is the cook time in the recipe does not allow for the time needed for a natural release of steam. For me, that was another 15 minutes. This is now a family favorite, thank you!
What size of chicken stock and cream of chicken?
Chicken stock cans are 14.5 oz
Chicken soup 10.5 oz
Made this on a whim tonight! So easy, so yummy. Definitely will add this to my meal list. Thanks for sharing!
Stock is cooked with bones!!!!
You are right. I mixed up the words. Stock is mostly made out of bones and broth out of meat. Thank you.
Chicken stock is more flavorful because it is made with the bone which increases the richness. Chicken broth is made just from the meat so it doesn’t have the added depth of flavor. You accidentally mixed those up in the recipe. I’m going to make this tonight and I can’t wait to try it.
Yes I noticed. Thank you!
I made this soup tonight. Wowza, super easy and soooo delicious. These noodles are amazing and the flavors are spot on. This soup is such a comfort food. My husband asked that it be put into Winter rotation.
So glad you loved it! Thanks so much for the 5 star rating!