Instant Pot Chicken and Noodles

by Rachel

Are you ever in the mood for some creamy noodles, but don’t want to spend a whole lot of time cooking? If so, then we’ve got a solution for you – Instant Pot chicken and noodles! This creamy meal is perfect for a cold, rainy night in.

The reason these noodles with chicken are so good is because they are very easy to make. You don’t really have to do much! After you’ve shredded the chicken and put it back in the pot, all you have to do is add the noodles and wait for it to finish cooking.

How to make Instant Pot Chicken and Noodles?

Put chicken breasts at the bottom of your Instant Pot.

Pour chicken broth over the chicken.

Add butter and cream to the pot.

Cover the pot with a lid and set the poultry setting to 15 minutes.

Take out the chicken and shred it.

Put the shredded chicken back in the pot and add your frozen noodles.

Stir everything, put the lid back on, and set the soup setting to 5 minutes.

Quick release the pressure slowly.

Can you refrigerate Instant Pot chicken and noodles?

You can refrigerate the meal. In the fridge, it will still be good for a few days. However, it won’t taste as good when it cools down. The sauce tends to get thicker as it gets cooler, so eat your noodles quick! We recommend setting the table right before the meal is done cooking.

How do you serve Instant Pot chicken and noodles?

If you want to add something to the presentation of the meal, you can garnish it with crashed black pepper and chopped parsley. Some cherry tomatoes work fine too. It all depends on what your taste buds desire!

What can I add to my Instant Pot chicken and noodles?

The meal works just fine as it is, but you can add some vegetables to it while it’s cooking! Red bell peppers and onion are fan favorites. You can also add some bacon to the pot to enhance the taste.

Instant Pot Chicken and Noodles

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 2 voted )


  • 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?)


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.

Did You Make This Recipe?
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