If you ask me, chicken and noodles is one of life’s greatest comfort foods. Tender, shredded chicken coated in gravy and served over chewy egg noodles? It’s like the weeknight version of the ultimate chicken dinner. This Instant Pot Chicken and Noodles Recipe is one of my favorite versions of the classic meal. It’s made with 6 ingredients, comes together in just one pot, and requires minimal hands on time. The other best part? My kids gobble it up with zero complaints. And in spite of the fact that it’s a creamy pasta dish, it’s relatively healthy…especially if you sneak in a couple of veggies! Looking for more “healthified” comfort foods? Try my Healthier Baked Mac and Cheese, Healthier Creamy Chicken Spaghetti Bake, or Healthier One Pot Skillet Lasagna!
Ingredients Needed:
Chicken: you’ll need 3 boneless and skinless chicken breasts chopped into small pieces. Chicken Broth: I like to use low sodium chicken broth so I can add salt later on to taste. If you use regular chicken broth, you may want to reduce the amount of salt you add yourself. Seasonings: we’re seasoning this simple dish with Italian seasoning, salt, and black pepper. Egg Noodles: use extra broad egg noodles for the best texture. Cream and Cornstarch: creates a rich, creamy sauce.
How to Make Instant Pot Chicken and Noodles
This instant pot pasta dinner is so simple and quick to make! Here’s how:
Tips and Notes
Chop the chicken. Don’t forget that you need to cut the chicken up into small pieces before you cook it. If it’s whole, it won’t cook all the way through. Use dry egg noodles. Fresh or frozen may become overcooked. Scrape the pot. I highly recommend scraping up any brown bits off of the instant pot after you brown the chicken. If you don’t, you may end up with a burn notice. Naturally release, then manually release. Once the cooking time is up, allow the pot to naturally release for just 5 minutes, then finish it out with a manual release. If you let it naturally release completely, you’ll end up with overcooked noodles. Don’t over-stir. Once the pasta is cooked, mix as little as possible or the pasta will become mushy. Use leftover chicken. If you already have cooked, shredded chicken like my Crockpot Shredded Chicken or Instant Pot Shredded Chicken, feel free to use that instead. Just follow the recipe starting and the second cook time and throw everything in the pressure cooker together.
Variations
Swap the chicken. If you prefer a darker meat, try swapping the chicken breasts out for thighs. The recipe won’t change. Just be sure to use boneless and skinless. Add veggies. Add in extra veggies to round out the meal. I love frozen peas or carrots. Sautéed mushrooms or steamed broccoli are also both great additions. You’ll add those just before serving.
Make it in the crockpot. This recipe is actually inspired by my original Crockpot Chicken and Noodles recipe, so feel free to check that one out instead! Don’t have chicken broth? You can substitute it for vegetable broth or combine water and chicken bouillon to make a chicken broth substitute. I don’t recommend using just water because the chicken broth adds the most substantial flavor to the sauce. Give it a flavor twist. This is a simple recipe, so feel free to mix it up by adding a spoonful of pesto, Cajun seasoning, Ranch seasoning, you name it.
Serving Suggestions
We love to serve this Chicken and Noodles with a side salad or fresh veggies if we’re short on time and don’t want to cook a side dish. If you’re working with a little more time and motivation, try it with Easy Creamed Peas or Layered Broccoli Salad!
More Instant Pot Noodles to Try
Instant Pot Swedish Meatballs and Noodles
Instant Pot Goulash
Easy Instant Pot Baked Ziti Recipe
Instant Pot Italian Chicken Pasta
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