Instant Pot Chicken and Noodles is a wonderful weeknight dinner, ready in under 30 minutes! Perfectly cooked thick egg noodles and tender shreds of chicken are coated in a deliciously seasoned parmesan cream sauce.
If you don’t have an Instant Pot you can make this one right on your stove top, pop over to this recipe for Creamy Chicken & Noodles.
Why You Should Make This Recipe
- This is modern comfort food at it’s finest, made easy in the Instant Pot!!
- Try serving this to your pickiest eater, it is a crowd pleaser.
- Just 7 simple ingredients.
- Dinner is done in 30 minutes, but will taste like you worked all day.
- This is pretty close to a “dump and start” recipe.
Ingredients
Here are the things you need to make this Instant Pot Chicken & Noodles Recipe, plus some notes on specific ingredients to make sure your recipe turns out perfect!
Boneless skinless chicken breast – you could also use a combo of boneless skinless breast and thighs.
Frozen egg noodles – Frozen egg noodles are not the same as dry egg noodles! They are really thick, almost like an old fashioned dumpling noodle.
I use Reames frozen egg noodles, however you can use whatever brand you prefer.
If you have leftover egg noodles you can make this recipe for Chicken Noodle Soup, it’s amazing!!
Italian Salad Dressing & Recipe Mix – I have tried many brands and definitely prefer Good Seasonings. It is the perfect ratio of salty, herbs, and a touch of sugar.
Heavy Cream – No subs here… you need the fat of the heavy cream (also called heavy whipping cream and/or double cream) to cook under pressure and thicken for the delicious creamy sauce.
How To Make Chicken & Noodles in Your Instant Pot
Turn the Instant Pot onto sauté mode and melt the butter.
Stir in the cut chicken, frozen egg noodles and dressing packet mix. Turn the sauté mode off.
Pour in the chicken broth and heavy cream and give it all a stir.
Pop the lid on and set to cook on high pressure for 8 minutes. Do a 5 minute natural release. Finish releasing the remaining pressure with a quick release.
Remove the chicken pieces and give them a rough chop or shred.
Add the chopped chicken and shredded parmesan to the pot and give it a good stir. Let the chicken and noodles sit to thicken for about 5 minutes.
Stir once more and it is time to eat!!
Optional Veggies
You can also stir in 1 cup of frozen mixed veggies after the pressure cook time, the residual heat of the pot will thaw them perfectly.
Serving
Serve your Chicken & Noodles while it is hot with a side salad dressed with vinaigrette dressing.
SERVING TIP: The recipe card says that this will serve 4 people. These are about 1 cup portions. If you have 4 very hungry people then I recommend you double the recipe!
Recipe Tips
- Make sure you use heavy cream or heavy whipping cream. The fat content in the milk will cook well in the Instant Pot and thicken perfectly.
- Use frozen egg noodles, not dry egg noodles, they are not the same thing.
- Let the Chicken and Noodles rest in the Instant Pot after it is cooked and mixed. It will thicken as it cools.
- If you have a hungry bunch, double the recipe. You do not need to double the time when doubling this recipe.
- To add a veggie, mix in 1 cup of frozen mixed vegetables when you mix in the parmesan cheese. The heat of the pot will thaw the veggies perfectly.
Related Recipes
Here are a couple other Instant Pot Comfort Food recipes you should check out:
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Instant Pot Chicken and Noodles
Ingredients
- 2 tbsp butter
- 1 lb (up to 1.5 lbs.) boneless skinless chicken breast each breast quartered
- 12 oz frozen Reames Egg Noodles or similar brand
- 0.7 oz packet Italian Salad Dressing & Recipe Mix Good Seasoning is a great brand
- 1 cup chicken broth
- 1 ½ cup heavy whipping cream also called double cream
- ¾ cup shredded parmesan cheese
Serving
- NOTE: The recipe will serve 4 people. These are about 1 cup portions. If you have 4 very hungry people then I recommend doubling the recipe! No need to double the time if you double the recipe here.
Instructions
- Turn the Instant Pot onto sauté mode and melt the butter.
- Stir in the cut chicken, frozen egg noodles and dressing packet mix. Turn sauté off.
- Pour in the chicken broth and heavy cream and give it all a stir.
- Pop the lid on and set to cook on high pressure for 8 minutes. Do a 5 minute natural release, then finish releasing the remaining pressure with a quick release.
- Remove the chicken pieces and chop or shred.
- Add the chopped chicken and shredded parmesan to the pot, give it a good stir and let it sit to thicken for 5 minutes.
- Stir one more time and it is time to eat!!
Serving
- This is excellent served with warm bread and a side salad dressed with vinaigrette dressing.
Notes:
- Make sure you use heavy cream or heavy whipping cream. The fat content in the milk will cook well in the Instant Pot and thicken perfectly.
- Use frozen egg noodles, not dry egg noodles, they are not the same thing.
- Let the Chicken and Noodles rest in the Instant Pot after it is cooked and mixed. It will thicken as it cools.
- If you have a hungry bunch, double the recipe. You do not need to double the time when doubling this recipe.
- To add a veggie, mix in 1 cup of frozen mixed vegetables when you mix in the parmesan cheese. The heat of the pot will thaw the veggies perfectly.
If nutrition facts are provided they are calculated as an estimate to the best of our knowledge.
Kimberly
Doubled the recipe and have added everything exactly as listed in that order and I keep getting the burn notice. Help! It looks really yummy when we’re scraping the bottom of the instant pot but it just won’t come to pressure with the burn notice. We’ve used the frozen noodles as listed and everything else exact, just doubled the recipe.
Susie Weinrich
I am so sorry!! When you get the burn warning, are the noodles burning to the bottom? I would recommend adding another half cup of chicken broth.
TAS
Yum! My family loves this recipe!