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INSTANT POT CHICKEN AND NOODLES RECIPE

This Instant Pot chicken and noodles recipe with cream of chicken soup is what you need in this cold weather. Creamy sauce, delicate texture from the noodles, perfectly cooked chicken, and delicious flavor. That’s what you should expect from this banger!

INSTANT POT CHICKEN AND NOODLES RECIPE

INSTANT POT CHICKEN AND NOODLES RECIPE

Comfort food that you can have ready in 30 min.

This is a kid’s favorite, but great enough to satisfy any adult looking for a wholesome and delicious meal.

Using frozen pasta will give you that fresh texture, not dry, pasta

All you need are five basic ingredients to make this Pioneer Woman chicken and noodles in the pressure cooker, go ahead and give it a try!

INSTANT POT CHICKEN AND NOODLES RECIPE

CHICKEN AND NOODLE INGREDIENTS

  • Skinless and boneless chicken breasts: 1lb of shredded chicken breasts, for your convenience, don’t use bone-in chicken breasts.
  • Chicken broth: 2 cans of chicken broth or chicken stock. chicken broth has more flavor since you get it by cooking meat and bone, and since we are not using bone-in breast, broth gives it that missing bone flavor.
  • Cream of chicken soup: Use a good quality cream of chicken soup, as this is where most of the flavor for the dish comes from
  • Butter: 1 stick of butter so your noodles don’t stick together. You can skip this if you want to make a low-fat version of this dish but serve the dish immediately after finishing cooking it.
  • Frozen egg noodles: Fresh noodles are a must in this dish, do not use dry egg noodles, as they won’t cook properly and fresh ones are way better, If you don’t find frozen ones, you can use the refrigerated ones.

HOW TO MAKE CHICKEN AND NOODLES RECIPE?

    1. These are the layers you must build:

  • First: put the chicken at the bottom of the Instant Pot
  • Second: chicken broth

HOW TO MAKE CHICKEN AND NOODLES RECIPE?

    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 in the pot and add the frozen noodles. Stir, put the lid back on, and set it to the Soup setting for 5 minutes.

    6. Quickly release the pressure slowly to avoid any spray.

WHAT TO SERVE WITH CHICKEN AND NOODLES?

Serve your steamed veggies with a little bit of butter, or a side salad like creamy Caesar salad dressing, Amish macaroni salad, tossed salad, or olive pasta salad.

It is a very hearty dish that only needs a bit of green to be a complete meal.

FREEZE CHICKEN AND NOODLES RECIPE

If you used the butter in the recipe, you can freeze it in a freezer bag or sealed container for up to 3 months.

I don’t recommend freezing it if you didn’t use butter as the sauce is a bit thick and the noodles can stick together and become a mass when reheated.

FREEZE CHICKEN AND NOODLES RECIPE

RECIPE TIPS:

    1. The sauce tends to get thicker as as it cools down so make sure you serve this meal while it’s still hot.

    2.  Add cracked pepper and chopped parsley for added taste when serving

    3. Make sure to prepare everything else you are serving before making this dish as this meal comes together quickly.

    4. 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!

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INSTANT POT CHICKEN AND NOODLES

INSTANT POT CHICKEN AND NOODLES

Yield: 6
Prep Time: 5 minutes
Cook Time: 15 minutes
NPR: 35 minutes
Total Time: 55 minutes

This Instant Pot chicken and noodles recipe with cream of chicken soup is what you need in this cold weather. Creamy sauce, delicate texture from the noodles, perfectly cooked chicken, and delicious flavor. That's what you should expect from this banger!

Ingredients

  • 2 cans of chicken broth
  • 2 cans cream of chicken soup
  • 1 stick of butter
  • 1 pound chicken breasts (fresh or frozen)
  • 1 package frozen egg noodles (24ounces )

Instructions

  1. These are the layers you must build:
  2. First: put the chicken at the bottom of the Instant Pot
  3. Second: chicken broth
  4. Now add the butter and cream of chicken soup. Do not stir
  5. Place the lid on and set the poultry setting for 15 minutes
  6. Let the pressure release naturally, take out the chicken and shred it
  7. Put the chicken back in the pot and add the frozen noodles. Stir, put the lid back on, and set it to the Soup setting for 5 minutes.
  8. Quickly release the pressure slowly to avoid any spray.
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 393Total Fat: 25gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 122mgSodium: 1200mgCarbohydrates: 14gFiber: 0gSugar: 1gProtein: 28g

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INSTANT POT CHICKEN AND NOODLES RECIPE
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