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Instant Pot Chicken and Noodles Recipe

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4 from 13 reviews

This Instant Pot Chicken and Noodles recipe is a comforting and hearty one-pot meal featuring tender shredded chicken simmered in a creamy broth with perfectly cooked egg noodles. Ready in just 25 minutes, it’s ideal for busy weeknights when you crave a warm, satisfying dish with minimal effort.

  • Total Time: 25 minutes
  • Yield: 8 servings

Ingredients

Chicken and Broth

  • 1 1/2 to 2 pounds boneless, skinless chicken breasts
  • 2 cans (10.5 oz each) cream of chicken soup (do not add water)
  • 1-2 teaspoons dried parsley
  • 1/2 teaspoon seasoned salt
  • 1/4 teaspoon poultry seasoning
  • 1/4 teaspoon garlic powder
  • 1/2 stick (4 tablespoons) unsalted butter, sliced
  • 3 1/2 cups chicken broth

Noodles

  • 8 ounces uncooked egg noodles

Instructions

  1. Prepare Ingredients: Place the boneless, skinless chicken breasts in the bottom of the Instant Pot. Top the chicken evenly with the two cans of cream of chicken soup, making sure not to add any extra water. Sprinkle the dried parsley, seasoned salt, poultry seasoning, and garlic powder over the soup. Add the sliced unsalted butter on top of the mixture, then pour in the chicken broth around the edges.
  2. Pressure Cook the Chicken: Secure the lid on the Instant Pot and set the valve to the “sealing” position. Select manual high pressure and cook for 10 minutes. This will cook the chicken thoroughly and infuse the broth with rich flavors.
  3. Release Pressure and Shred Chicken: Once cooking is completed, allow the pressure to naturally release for 5 minutes, then carefully quick release any remaining pressure. After the pin drops, open the lid and transfer the cooked chicken breasts to a bowl. Shred the chicken into large chunks using two forks.
  4. Cook the Noodles: Turn on the Instant Pot’s “Sauté” function and bring the broth back to a boil. Add the uncooked egg noodles to the pot and cook for 5 to 10 minutes until the noodles are tender, stirring occasionally to prevent sticking.
  5. Combine and Finish: Return the shredded chicken to the pot with the noodles. Stir frequently and cook for an additional 2 to 3 minutes to allow the flavors to meld and the chicken to warm through. Serve hot.

Notes

  • Be careful not to add extra water since the recipe uses two cans of cream of chicken soup for thickness and flavor.
  • You can substitute dried parsley with fresh chopped parsley for added freshness.
  • Use unsalted butter to control the salt level in the dish.
  • If you prefer thicker noodles, reduce the cooking time slightly to prevent them from becoming too soft.
  • For a dairy-free version, substitute cream of chicken soup and butter with suitable non-dairy alternatives.
  • Author: Daisy
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Category: Main Dish
  • Method: Instant Pot
  • Cuisine: American

Find it online: https://dishiary.com/instant-pot-chicken-and-noodles-recipe/