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4.9 from 63 votes

Instant Pot Chicken and Noodles

This Instant Pot Chicken and Noodles recipe is comfort food made quick and easy. Juicy chicken, buttery noodles, and a savory gravy are cooked together for the perfect cozy dinner. This is a version of my super popular crockpot recipe and has been a favorite in my house and with my readers for years!

Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings: 8 servings
Calories: 357 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 1 1/2- 2 pounds boneless, skinless chicken breasts
  • 2 cans cream of chicken soup, 10.5 oz each (don't add water)
  • 1-2 tsp dried parsley
  • ½ tsp seasoned salt
  • ¼ tsp poultry seasoning
  • ¼ tsp garlic powder
  • 1/2 stick unsalted butter sliced
  • 3 1/2 cups chicken broth
  • 8 oz. egg noodles uncooked

Instructions

    Cup of Yum
  1. Place chicken breasts in the bottom of the Instant Pot, then top with the soups (no water added) and sprinkle with the spices. Add butter slices to the top, and pour in the chicken broth.
  2. Place the lid on the pot and flip the valve to “sealing.” Cook over manual high pressure for 10 minutes.
  3. When the time is up, allow the pressure to release naturally for 5 minutes and then quick release the remaining pressure. When the pin has dropped, open the lid and remove the chicken to a bowl, and shred into large chunks with two forks.
  4. Turn the pot to "saute" and bring to a boil. Add the noodles and cook for 5-10 minutes, until tender. Return the chicken to the pot and cook, stirring frequently for 2-3 more minutes.

Notes

  • Cream of chicken soup: I LOVE to use the Cream of Chicken soup made by Pacific Foods. It’s organic, it tastes good, and given that every ingredient is recognizable, it makes me feel a lot better about using it. It can be found in the soup aisle among all of the other can soups.
  • Releasing the pressure: Allow the pressure on your Instant Pot to release naturally for at least 5 minutes before performing a quick release on any remaining pressure. This helps prevent too much liquid and steam from escaping from the pressure release valve. It can be a little messy if you immediately quick release the pressure!
  • Add some veggies. A small bag of frozen vegetables can be added to the Instant Pot when you add the noodles.
  • What type of noodles to use: I like to use regular egg noodles. "No Yolks" brand is my favorite, but any kind will do. If you're using frozen egg noodles (Reames brand is what I've used) then check out my recipe for Instant Pot Creamy Chicken Noodle Soup instead.
  • Storing leftovers: Any leftover Instant Pot Chicken and Noodles can be stored in an airtight container in the fridge for up to three days.

Nutrition Information

Calories 357kcal (18%) Carbohydrates 25g (8%) Protein 30g (60%) Fat 14g (22%) Saturated Fat 5g (25%) Cholesterol 117mg (39%) Sodium 1206mg (50%) Potassium 605mg (17%) Vitamin A 355IU (7%) Vitamin C 8.6mg (10%) Calcium 33mg (3%) Iron 1.9mg (11%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 357

% Daily Value*

Calories 357kcal 18%
Carbohydrates 25g 8%
Protein 30g 60%
Fat 14g 22%
Saturated Fat 5g 25%
Cholesterol 117mg 39%
Sodium 1206mg 50%
Potassium 605mg 13%
Vitamin A 355IU 7%
Vitamin C 8.6mg 10%
Calcium 33mg 3%
Iron 1.9mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.