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    Home » Recipes » Courses » Soups, Chilis, & Stews

    Instant Pot Creamy Chicken and Noodles

    Published: February 15, 2021 by Kari · Leave a Comment · This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases at no cost to you.

    RECIPE ↓
    A pin image of a bowl of instant pot chicken pot pie soup.

    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!

    An instant pot of chicken pot pie soup and a small bowl next to it.
    PIN THIS RECIPE FOR LATER!

    🥘 Ingredient Notes

    The ingredients in chicken pot pie soup laid out and labeled.
    • 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
    An instant pot of chicken pot pie soup.

    🥣 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)

    A collage of images showing the process of making instant pot chicken pot pie soup, steps 1 - 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)

    A collage of images showing the process of making instant pot chicken pot pie soup, steps 6 - 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.

    A collage of images showing the process of making instant pot chicken pot pie soup, steps 11 - 15.

    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.)

    A collage of images showing the process of making instant pot chicken pot pie soup, steps 16 - 20.

    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.

    A bowl of instant pot chicken and noodles.

    🙋‍♀️ Frequently Asked Questions

    Can you make chicken and noodles with frozen chicken?

    Yes, but the chicken might come out tough. I have tested this recipe using diced chicken, frozen chicken, a natural release, & a manual release - the only version that came out tough was frozen + manual release. Partially defrosted chicken and a natural + controlled release came out perfect.

    What is a controlled release?

    A controlled release means that you 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, immediately 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. (Opening the valve on your Instant Pot is not the gateway to 3rd-degree burns and explosions - people totally overreact about this. All you need to do is very lightly touch the knob - don't even open it all the way - to let some pressure out. It won't shoot flaming magma into your face or blast a hole through your ceiling. Just touch the knob and let a little steam out - close it if the steam is not just steam. And don't stand or put your face directly above the vent.)

    Can you freeze leftover chicken and noodles?

    You absolutely can. I love to use Souper Cubes to freeze soup into 1 cup blocks - so easy to have individual servings ready to go!

    🍳 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.

    A bowl of chicken pot pie soup over an instant pot.
    Button linking to the Pinterest page for Southern Bytes.
    A product image of a 6 quart instant pot.

    🥫 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.

    A bowl of instant pot chicken pot pie soup.

    ✏️ 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!

    A bowl of chicken pot pie soup over an instant pot.

    Instant Pot Creamy Chicken and Noodles

    5 from 2 votes
    Kari
    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.
    Print Recipe Pin Recipe Save Saved!
    Prep Time 10 mins
    Cook Time 7 mins
    Natural Release 4 mins
    Total Time 21 mins
    Course Dinner, Lunch, Main Course
    Cuisine American, Southern
    Servings 6
    Calories 656

    Video

    Equipment

    • an Instant Pot or pressure cooker
    • measuring spoons
    • measuring cups

    Ingredients
      

    • 1 tablespoon salted butter (unsalted butter or olive oil will also work.)
    • 1 cup onions diced
    • 1 teaspoon black pepper
    • 1 teaspoon dried thyme
    • 1 teaspoon dried parsley
    • 1 ½ teaspoons kosher salt
    • 1 teaspoon onion powder
    • 1 teaspoon garlic powder
    • ½ teaspoon ground turmeric
    • 1 teaspoon chicken bouillon I use my homemade paleo chicken bouillon.
    • 3 cups chicken stock, chicken broth, or bone broth plus more if needed to cover the pasta
    • 6 ounces egg noodles (half of a 12 ounce bag)
    • 2 cups mixed frozen vegetables I like to use peas and carrots.
    • 1 - 1 ½ pounds chicken breast left whole
    • 1 cup heavy cream

    Optional Slurry for Thickening

    • 1 tablespoon corn starch or arrowroot powder
    • 1 tablespoon water

    Optional Mix-Ins

    • 1 cup cheddar cheese, shredded

    Instructions
     

    • Set the Instant Pot to Saute 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.
    • Add onions to the melted butter and cook for 2 - 3 minutes, until onions are translucent.
    • 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.
    • "Deglaze" the pot with the chicken broth, then add uncooked egg noodles.
    • Pour frozen vegetables over the top - stirring is optional. Make sure the noodles are submerged in the broth but the vegetables don't have to be.
    • Lay the chicken over the noodles and sprinkle a little salt and pepper over it for extra seasoning. (I sometimes also like to add thin slices of butter on top of the chicken. As the Instant Pot heats up, the butter melts into the chicken.)
    • Close the lid of the Instant Pot and set the vent to Sealing.
    • 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.
    • 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. (See below for how to do that.)
    • When all the pressure has been released, open the lid and remove the chicken. Place it 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 add the heavy cream.
    • Add the heavy cream to the Instant Pot and stir. Let it sit for a few minutes, then add the chicken back.
    • After adding the chicken back to the Instant Pot, optionally add a slurry to thicken the soup. 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. Refrigerate leftovers once cooled for up to a week. Reheat in the microwave or on the stove over low heat.

    Notes

    Recipe Yield
    This recipe makes about 4 "I just worked out and am starving" servings - or 6 normal sized servings.
    🙋‍♀️ Frequently Asked Questions
    Can you make chicken and noodles with frozen chicken?
    Yes, but the chicken might come out tough. I have tested this recipe using diced chicken, frozen chicken, a natural release, & a manual release - the only version that came out tough was frozen + manual release. Partially defrosted chicken and a natural + controlled release came out perfect.
    What is a controlled release?
    A controlled release means that you 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, immediately 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. (Opening the valve on your Instant Pot is not the gateway to 3rd-degree burns and explosions - people totally overreact about this. All you need to do is very lightly touch the knob - don't even open it all the way - to let some pressure out. It won't shoot flaming magma into your face or blast a hole through your ceiling. Just touch the knob and let a little steam out - close it if the steam is not just steam. And don't stand or put your face directly above the vent.)
    Can you freeze leftover chicken and noodles?
    You absolutely can. I love to use Souper Cubes to freeze soup into 1 cup blocks - so easy to have individual servings ready to go!
    🍳 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.
    📋 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.

    Nutrition

    Serving: 1.5cupCalories: 656kcalCarbohydrates: 39gProtein: 55gFat: 31gSaturated Fat: 16gTrans Fat: 1gCholesterol: 228mgSodium: 1161mgPotassium: 1130mgFiber: 4gSugar: 4gVitamin A: 3999IUVitamin C: 11mgCalcium: 214mgIron: 3mg

    Nutrition information is approximate and is automatically calculated, so should only be used as a guide.

    Keyword 30minutemeal, instant pot chicken and noodles, instant pot chicken pot pie soup, instapot chicken and noodles, instapot chicken pot pie soup
    Tried this recipe?Mention @southernbytes or tag #southernbytes!
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    About Kari

    I am a WordPress Developer, Food Blogger, and Health Coach. I love to cook and experiment with fun new recipes. I hope you enjoy!

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    Hi, I'm Kari!

    I am a WordPress developer, food blogger, and health coach. I love to cook and experiment with fun new recipes. I hope you enjoy!

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