Instant Pot Chicken and Noodles - I Don't Have Time For That! (2024)

Instant Pot chicken and noodles is the perfect blend of comfort food and convenience!

Made with bite-sized pieces of chicken, egg noodles, and your favorite bag of frozen mixed veggies, wholesome and cozy creamy chicken and noodles are ready in minutes!

This is an easy meal to make for those nights on the go!

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Easy Comfort Food!

  • Chicken and noodles in the Instant Pot are a shortcut recipe based on a cold-weather classic! Make extra to last all week long!
  • Mix and match your noodles and veggies, or simply dump in leftover veggies from the fridge!
  • This unbelievably quick recipe is ideal for rainy days and sick days!
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Savory Ingredients & Variations

Chicken – This recipe uses boneless, skinless chicken breasts or thighs but you could also use chicken meatballs or chicken sausage.

Noodles – Frozen egg noodles aren’t always easy to find, so you can use dried egg noodles or any other medium-sized pasta shape that fits on a spoon with the chicken and vegetables!

Vegetables – Any frozen vegetable medley works in chicken and noodles, no need to thaw!

Sauce – Corn starch and a bit of broth help thicken chicken and noodles, but if you want a thicker sauce, add a can of cream of chicken soup.

Variations – Omit the starch slurry and stir in cubes of cream cheese for a thick and rich dish. Poultry seasoning can be switched out for Italian seasoning if desired.

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How to Cook Chicken and Noodles in the Instant Pot

This chicken and noodles recipe is creamy, flavorful, and full of chicken & fresh veggies!

  1. Cook chicken, onion, seasonings, and thyme in oil.
  2. Turn the Instant Pot off and add vegetables and noodles. Close the lid.
  3. Cook as directed in the recipe below.
  4. Open the Instant Pot and scoop out some broth. Mix broth with cornstarch in a bowl until smooth. Add back to the Instant Pot.
  5. Bring the mixture to a boil. Turn off and continue to stir for a few minutes. Serve hot.
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Our Best Instant Pot Tips

  • Omit Step 1 and use chopped rotisserie chicken to save time.
  • Be sure to break up the noodles so they separate while cooking, otherwise, they will stay in a big clump.

Leftovers?

Chicken and noodles taste even better the next day! Keep leftovers in a covered container in the refrigerator and reheat on the stovetop. Chicken and egg noodles can be frozen for up to 8 weeks in zippered bags.

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Instant Pot Chicken and Noodles - I Don't Have Time For That! (11)

4.91 from 53 votes↑ Click stars to rate now!
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Instant Pot Chicken and Noodles

This Instant Pot chicken and noodles recipe is an easy comforting dish with chunks of tender chicken and noodles in a creamy sauce.

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Prep Time 15 minutes minutes

Cook Time 8 minutes minutes

Coming to Pressure 18 minutes minutes

Total Time 41 minutes minutes

Servings 8 servings

Author I Don’t Have Time For That

Equipment

6 qt Instant Pot

Ingredients

  • 1 pound chicken cut into bite sized pieces, you can use breast or thighs
  • 2 tablespoons butter
  • 1 small onion diced
  • 12 ounce home-style frozen egg noodles
  • 16 ounces frozen mixed veggies 1 bag
  • 4 cups chicken stock
  • 1 teaspoon garlic
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 teaspoon poultry seasoning
  • ½ teaspoon thyme
  • 1 tablespoon corn starch

Instructions

  • Turn Instant Pot to saute and wait for it to get hot. When hot add the butter. Allow to melt then add the chicken, onion, garlic, salt, pepper, poultry seasoning, and thyme. Cook until chicken turns white.

  • Turn Instant Pot off and add the veggies. Add the noodles by layering them and breaking apart any big clumps. Add chicken broth and close Instant Pot.

  • Select manual and set timer for 8 minutes. If you have a newer model Instant Pot, you will not have the manual button. Instead, select the pressure cook button. When timer is up allow a natural pressure release for 5 minutes. After 5 minutes, release any remaining pressure and turn pot off.

  • After you open the pot, scoop out ½ cup of broth and add it to a small bowl. In the small bowl, mix in cornstarch. Stir until smooth.

  • Turn Instant Pot back onto saute and add the cornstarch mixture. Stir and allow it to come to a boil. When it comes to a boil turn it off but continue to stir (you don't want anything to stick).

  • Serve and enjoy!

Notes

Leftovers will keep in the refrigerator for 3 days and in the freezer for 8 weeks.

4.91 from 53 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 335kcal | Carbohydrates: 44g | Protein: 16g | Fat: 11g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 540mg | Potassium: 421mg | Fiber: 4g | Sugar: 3g | Vitamin A: 3048IU | Vitamin C: 8mg | Calcium: 43mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Main Course

Cuisine American

©I Don’t Have Time For That. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.

REPIN Instant Pot Chicken and Noodles Recipe

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Instant Pot Chicken and Noodles - I Don't Have Time For That! (2024)

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