Instant Pot Creamy Chicken and Noodles

Instant Pot Chicken and Noodles is the ultimate comfort food - ready in minutes. It combines the creamy filling of a pot pie with thick egg noodles and comes together so quickly to make a hearty, stick to your ribs kind of meal.

Who doesn't love a chicken pot pie? It is one of our favorite dishes, but sometimes you just don't want to go through all the effort to make one. This easy to make, chicken and noodles dish combines the feel of a rich, creamy, pot pie filling with noodles, chicken, and tons of flavor.

This is such an easy dinner to make - we have been renovating our barn/shed into a climbing gym in the evenings after work and by the time dinner time rolls around, I don't want to cook anything. I made this last night and from start to finish, dinner was ready in less than a half-hour and I could sit and relax while it cooked!

🥘 Ingredient Notes

• Butter - I prefer to use salted butter, but unsalted will work fine. You can also use Olive Oil.
• Diced Onions
• Black Pepper
• Dried Thyme
• Dried Parsley
• Kosher Salt
• Onion Powder
• Garlic Powder
• Ground Turmeric
• Chicken Bouillon - I use my homemade paleo chicken bouillon.
• Chicken Stock
• Egg Noodles - I like to use the really thick "dumpling" style noodles or the Whole Foods Extra Wide Noodles, but regular egg noodles or my go-to, the Aldi Brand Reggiano Egg Noodles - these are thick and don't get mushy as quickly in the Instant Pot.
• Frozen Vegetable Mix - I use peas and carrots but have also used
• Chicken - Breast and Thigh Meat.
• Heavy Cream
• Optional Slurry for Thickening: Corn Starch and Water or Arrowroot and Water.

🍽 Equipment Needed

• An Instant Pot - I have made this recipe in my 6 quart Instant Pot Duo and most recently in my 8 quart Evo Duo Plus. (I have tested this in my 3 quart Instant Pot Mini and it required a lot more liquid to cover all of the noodles and it came out a little runny.)

• A Sharp Knife and a Cutting Board
• Measuring Spoons
• A Liquid Measuring Cup

🥣 How to Make It

STEP 1: Set the Instant Pot to Sauté Mode.

Set the Instant Pot to Sauté and let it heat up. When the Instant Pot is hot (it won't take very long to heat up) add butter (1 tbsp) and let it melt. (Picture 1)

STEP 2: Add the onions.

Add onions to the melted butter and cook for 2 - 3 minutes, until onions are translucent. (Pictures 2 - 3) (You can also dice the chicken up and saute it at this step - then it will cook in the broth. I have not noticed a huge flavor difference by doing this and the method in this recipe is easier/faster so I don't bother.)

STEP 3: Add the spices.

Add dried thyme (1 tsp), dried parsley (1 tsp), kosher salt (1 ½ tsp), turmeric (½ tsp), chicken bouillon (1 tsp), garlic powder (1 tsp), onion powder (1 tsp), and black pepper (1 tsp), then stir. (Picture 4 - 5)

STEP 4: Deglaze the pot.

"Deglaze" the pot with the chicken broth (Pictures 6 - 7), then add uncooked egg noodles. (Picture 8) Add frozen vegetables and stir, or just layer the vegetables on top. (I have made this both ways and both options work - the noodles are the only thing that really need to be submerged in the broth.) (Pictures 9 - 10)

STEP 5: Add the chicken.

Lay the chicken over the noodles and sprinkle a little salt and pepper over it for extra seasoning. (Sometimes I also like to add thin slices of butter on top of the chicken - it melts and absorbs into the chicken.) Make sure the noodles are submerged in the broth.

STEP 6: Close the Instant Pot and cook!

Close the lid of the Instant Pot and set the vent to Sealing. (Picture 12) Press the Cancel button to cancel the Saute function, then set the Instant Pot to Manual Mode or Pressure Cook at High Pressure for 7 minutes.

STEP 7: Release the pressure.

When the cooking cycle is complete, Naturally Release (NR) the pressure for 3 - 5 minutes by letting the Instant Pot sit and release pressure on its own. (Longer will result in softer noodles.)

After 3 - 5 minutes of Natural Release, manually release the remaining pressure.

Do this carefully using a controlled release. This means, release the pressure in small bursts, stopping if there appears to be any liquid coming out that is not steam. If the soup liquid seems to be spewing out, close the vent back to sealing and let the Instant Pot sit for a few minutes to continue to naturally release, then try to manually release the pressure again. (Manual releases can make your chicken tough if you do not do a Natural Release first, so try to allow it to rest.)

STEP 8: Remove the chicken.

When all the pressure has been released, open the lid and remove the chicken. (Pictures 13 - 14) (You can leave the Keep Warm option on - it will help the soup liquid thicken.) Place the chicken off to the side and let it rest for a few minutes, then shred or dice it. Leave it off to the side (out of the broth) while you mix in the heavy cream.

STEP 9: Add the cream.

Add the heavy cream to the Instant Pot and stir. Let it sit for a few minutes, then add the chicken back. (Pictures 16 - 17)

STEP 10: Thicken the soup.

After adding the chicken back to the Instant Pot, optionally add a slurry to thicken the soup. (Picture 19) I like to use arrowroot dissolved in water but you can also use corn starch. (This is optional as the soup will thicken as it sits but it does help thicken it faster.)

Serve while hot - seasoning with extra salt and pepper as needed. My husband also likes to add grated cheddar cheese. Refrigerate leftovers once cooled for up to a week. Reheat in the microwave or on the stove over low heat.

🔢 Recipe Yield

This recipe makes about 4 "I just worked out and am starving" servings - or 6 normal sized servings.

🍳 Serving Suggestions & Uses

I like to serve chicken and noodles soup within a few minutes of cooking - the longer it sits, the thicker it will get but it is best eaten hot. Serve a big bowl of chicken and noodles with some extra salt and black pepper. Mix in grated cheddar cheese if desired - I like it with and without cheese but my husband swears by the addition of cheese.

🥫 Storage/Shelf Life/Reheating

Once cooled, chicken and noodles can be stored in the refrigerator for up to one week or it can be frozen for a few months. If you are freezing the soup, let it defrost in the refrigerator or on the counter and then heat it up. Do not put this frozen soup directly in a hot pot because the texture of the noodles can get weird.

✏️ Helpful Tips

• Let the soup sit after cooking for a few minutes - it will thicken and the noodles will absorb some of the cream - so good.
• I like to use the Aldi Brand (Reggano) Egg Noodles because they are a bit thicker than the No Yolks brand and don't get mushy when they are pressure cooked. You can also use the "dumpling" size noodles.
• After releasing the pressure, leave the Keep Warm option on - it will help the soup thicken faster.
• Optionally, you can mix in some grated cheddar cheese to make the broth really creamy and rich.

Other Chicken Soup Recipes

• Paleo Chicken Noodle Soup
• Instant Pot Chicken Noodle Soup
• Paleo Chicken and Sausage Gumbo
• Paleo Egg Drop Soup (made with chicken stock)

Have You Tried This Recipe?
Please rate it and leave a comment below. I would love to hear what you think!