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+ servings
A bowl of chicken pot pie soup over an instant pot.
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5 from 1 vote

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.
Prep Time10 mins
Cook Time7 mins
Natural Release4 mins
Total Time21 mins
Course: Dinner, Lunch, Main Course
Cuisine: American, Southern
Keyword: 30minutemeal, instant pot chicken and noodles, instant pot chicken pot pie soup, instapot chicken and noodles, instapot chicken pot pie soup
Diet: Kid Friendly
Cooking Method: 30 Minute Meal, Instant Pot
Servings: 6
Calories: 656kcal


  • 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


  • 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.



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.


Serving: 1.5cup | Calories: 656kcal | Carbohydrates: 39g | Protein: 55g | Fat: 31g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 228mg | Sodium: 1161mg | Potassium: 1130mg | Fiber: 4g | Sugar: 4g | Vitamin A: 3999IU | Vitamin C: 11mg | Calcium: 214mg | Iron: 3mg