Easy Instant Pot Chicken and Noodles Recipe

A Bowl of Comfort: My Go-To Instant Pot Chicken and Noodles

There’s something about a steaming bowl of chicken and noodles that feels like a hug from the inside out. Maybe it’s the tender shreds of chicken, the silky broth, or the way the noodles soak up all that goodness—whatever it is, this dish has saved many a weary evening in my kitchen. I remember one particularly chaotic Tuesday last winter: the kids were bouncing off the walls, the laundry pile had officially declared mutiny, and my energy was running on fumes. That’s when this Instant Pot version became my hero. In less than 30 minutes, we were gathered around the table, savoring every bite, and the world felt a little softer. Now, it’s my secret weapon for busy days, and I’m so excited to share it with you.

Ingredients You’ll Need

Gather these simple ingredients, and let’s make magic happen:

• 1 lb boneless, skinless chicken breasts or thighs – Thighs add extra richness, but breasts work beautifully too!
• 8 oz wide egg noodles – The classic choice for that nostalgic texture. If you can’t find them, fettuccine broken into smaller pieces works in a pinch.
• 4 cups chicken broth – Homemade is lovely, but a good-quality store-bought broth will do just fine.
• 1 cup diced carrots – For a pop of color and sweetness.
• 1 cup diced celery – Don’t skip this! It adds such a nice earthy depth.
• 1 small yellow onion, finely chopped – The aromatic base of so many great dishes.
• 2 cloves garlic, minced – Because everything’s better with garlic.
• 1 tsp dried thyme – A whisper of herby warmth.
• 1 bay leaf – A little secret for layering flavor.
• Salt and pepper to taste – Season as you go, friends!
• 2 tbsp butter – For that velvety finish.
• 1/4 cup heavy cream (optional) – If you’re feeling indulgent, this adds a luxurious touch.
• Fresh parsley, chopped (for garnish) – A bright flourish to make it pretty.

Let’s Get Cooking: Step-by-Step

Now, let’s turn these humble ingredients into a bowl of comfort. Here’s how I do it:

1. Sauté the Aromatics: Set your Instant Pot to “Sauté” mode and melt the butter. Add the onion, carrots, and celery, stirring occasionally until they soften—about 3-4 minutes. Toss in the garlic and thyme, letting their fragrance bloom for just 30 seconds. (Tip: Don’t rush this step! Building flavor here makes all the difference.)
2. Add the Chicken & Broth: Nestle the chicken into the pot, then pour in the broth. Scrape up any browned bits from the bottom—that’s flavor gold! Drop in the bay leaf, then season lightly with salt and pepper. (Remember, you can adjust later.)
3. Pressure Cook: Secure the lid, set the valve to “Sealing,” and cook on high pressure for 7 minutes. It’ll take about 10 minutes to come to pressure—perfect for setting the table or pouring yourself a cup of tea.
4. Natural Release: Once the timer beeps, let the pressure release naturally for 5 minutes, then carefully switch the valve to “Vent” for any remaining steam. (This keeps the chicken tender and prevents toughness.)

At this point, your kitchen will smell like a cozy dream. In the next steps, we’ll shred the chicken, add the noodles, and bring it all together—but I’ll save that for part two. For now, take a moment to admire your handiwork and maybe sneak a spoonful of that fragrant broth. You’re halfway to comfort in a bowl!

Pro Tips, Variations, and Substitutions

This Instant Pot Chicken and Noodles recipe is wonderfully forgiving—here are some ways to make it your own:

• For extra flavor: Sauté the onions and garlic in butter before pressure cooking for a richer taste.
• No egg noodles? Use wide dumpling noodles, fettuccine broken into pieces, or even homemade pasta if you’re feeling fancy.
• Creamier texture: Stir in ½ cup of heavy cream or evaporated milk at the end.
• Vegetable boost: Add diced carrots, celery, or peas with the chicken for extra nutrition.
• Spice it up: A pinch of red pepper flakes or a dash of hot sauce adds a nice kick.

What to Serve With Chicken and Noodles

This comforting dish stands well on its own, but here are some perfect pairings:

• Buttery cornbread or crusty French bread for dipping
• A simple green salad with vinaigrette
• Steamed green beans or roasted Brussels sprouts
• Pickled vegetables for a tangy contrast

Storage and Reheating Tips

Leftovers? This dish keeps beautifully:

• Refrigerator: Store in airtight containers for 3-4 days.
• Freezer: Freeze for up to 3 months (note noodles may soften upon thawing).
• Reheating: Add a splash of broth when reheating on the stove or microwave to restore creaminess.

Frequently Asked Questions

Can I use frozen chicken?
Yes! Just add 5 minutes to the pressure cooking time to ensure it cooks through.

Why are my noodles mushy?
This usually means they cooked too long. Next time, reduce the pressure cook time by 1 minute or add the noodles after pressure cooking, letting them simmer in the hot broth.

Can I make this dairy-free?
Absolutely! Just omit the butter or use olive oil, and skip the cream at the end.

What if I don’t have chicken broth?
Vegetable broth works well, or use water with 1 teaspoon of chicken bouillon per cup.

Cozy Comfort in Every Bowl

There’s something magical about how simple ingredients—tender chicken, silky noodles, and rich broth—come together to create the ultimate comfort food. Whether you’re feeding a crowd on a chilly evening or meal prepping for busy weeknights, this Instant Pot Chicken and Noodles recipe is sure to become a family favorite. The best part? That first spoonful will taste like a warm hug, no matter what kind of day you’ve had. Now go grab your bowl—dinner’s ready!