The first spoonful hits different. Silky broth clings to tender egg noodles, shredded chicken pulls apart without effort, and that butter-thyme aroma fills your kitchen like your grandmother just walked in. This Instant Pot chicken and noodles recipe delivers proper comfort food—the kind where you scrape the bowl clean and immediately want seconds. No watery broth, no bland chicken. Just thick, creamy, soul-warming soup that tastes like you simmered it all afternoon when you actually pressed three buttons.
I’ve made this 40-something times since last winter. It’s become my default when someone’s sick, sad, or just needs feeding. The pressure cooker does the heavy lifting while you chop vegetables, and that parmesan-cream finish transforms basic chicken soup into something you’d order at a cozy bistro.
Why You’ll Love This Recipe
- Genuinely creamy without feeling heavy or gloppy
- One-pot efficiency means less cleanup when you’re already tired
- Flexible protein works with whatever chicken you’ve got
- Weeknight-friendly despite tasting like Sunday dinner
Key Ingredients That Make It Work
Salted butter forms the flavor foundation. Six tablespoons sounds excessive until you taste how it carries the herbs and creates that glossy, restaurant-quality finish. Don’t skimp here.
Yellow onion, garlic, celery, carrots build the aromatic base. This classic mirepoix combination releases natural sugars under pressure, sweetening the broth without added sugar. Chop everything roughly the same size—about half-inch pieces—so they cook evenly. The celery adds subtle bitterness that balances the cream later.
All-purpose flour thickens the broth before pressure cooking. This step prevents that thin, disappointing soup texture. The flour coats the vegetables and creates a roux with the butter, giving you body without cornstarch slurry at the end.
Fresh thyme and sage are non-negotiable. Dried herbs turn muddy under pressure. Fresh thyme’s piney brightness and sage’s earthy warmth create layers you can’t get from a jar. Strip thyme leaves with your fingers—stems slide right off. The bay leaf adds background depth you’ll miss if you skip it.
Chicken broth should be good quality. You’re not drowning it in seasoning, so weak broth makes weak soup. I use low-sodium to control salt levels. Eight cups seems like a lot, but the noodles absorb plenty and you want leftover broth for reheating.
Boneless chicken breasts or thighs both work beautifully. Breasts stay leaner, thighs add richness. Either way, the pressure cooker makes them shreddable-tender in 15 minutes. Don’t trim them obsessively—a little fat means flavor.
Egg noodles are the soul of Instant Pot chicken and noodles. Wide, flat noodles catch more broth than rotini or penne. They soften perfectly in residual heat without turning to mush. Two cups gives you balanced soup, three cups makes it more stew-like.
Whole milk or heavy cream gets stirred in after cooking. This prevents curdling under pressure and lets you control creaminess. Whole milk keeps it lighter, cream makes it decadent. I split the difference with half-and-half most nights.
Shaved parmesan melts into the hot broth, adding nutty saltiness and extra body. Pre-shredded works fine, but freshly shaved melts smoother. It’s not just garnish—it’s a flavor layer.
Fresh parsley brightens everything at the end. That pop of green against creamy beige makes it look as good as it tastes.
How to Make Instant Pot Chicken and Noodles
Start with aromatics. Hit sauté on your Instant Pot and melt all six tablespoons of butter. Once it foams, add chopped onion, garlic, celery, and carrots. Stir frequently for 5 minutes until the onion turns translucent and your kitchen smells like Thanksgiving. The vegetables should soften slightly but keep their shape.
Build the roux. Sprinkle flour over the vegetables and stir constantly for 2 minutes. It’ll look pasty and coat everything—that’s right. You’re cooking out the raw flour taste and creating thickening power. The mixture should smell toasty, not doughy.
Add herbs and broth. Toss in thyme leaves, chopped sage, and the bay leaf. Pour in all 8 cups of broth, scraping the bottom of the pot with a wooden spoon to release any stuck bits. Those browned bits are pure flavor. Nestle the chicken breasts into the liquid—they don’t need to be submerged completely.
Pressure cook. Seal the lid, turn the valve to sealing, and set high pressure for 15 minutes. The pot takes about 10 minutes to come to pressure, then counts down. Don’t touch it. Walk away. This is when I prep the noodles and set out bowls.
Quick release carefully. When the timer beeps, turn the valve to venting. Steam shoots out fast and hot—use a towel or long spoon if you’re nervous. Wait until the pin drops, then open the lid away from your face. The broth should be bubbling and fragrant.
Shred the chicken. Use tongs to transfer chicken to a cutting board. It’ll be fall-apart tender. Shred with two forks into bite-sized pieces. Really. No need for perfect strips—rough chunks are more homestyle anyway.
Cook the noodles. Return shredded chicken to the pot. Stir in egg noodles and hit sauté again. Let it bubble gently for 6-8 minutes, stirring occasionally, until noodles are tender. They’ll absorb broth and plump up beautifully. Taste one—it should have a slight chew, not crunch.
Finish with dairy. Turn off the heat. Stir in milk or cream and shaved parmesan. The residual heat melts the cheese into silky strands. Add parsley last. Taste and adjust salt—you’ll probably need a good pinch. The soup thickens as it sits, so if it looks thin, wait five minutes.
Tips and Variations
Don’t rush the sauté. Those first 5 minutes of cooking vegetables in butter build foundational flavor. If you skip straight to pressure cooking, the soup tastes flat.
Shred chicken while hot. Cold chicken is harder to pull apart and you lose that effortless shred. Do it right after pressure cooking when it’s steaming.
Add noodles after pressure cooking. Cooking them under pressure turns them to paste. The sauté method gives you perfect texture every time. Here in Asheville, I keep a backup box of egg noodles in the pantry year-round for this exact recipe.
Swap in rotisserie chicken for even faster cooking. Skip the raw chicken, reduce pressure time to 8 minutes, then add shredded rotisserie meat with the noodles.
Make it dairy-free with full-fat coconut milk instead of cream. It adds subtle sweetness that works surprisingly well with sage.
Storage and Serving Suggestions
Refrigerate in an airtight container for up to 4 days. The noodles absorb broth as it sits—add a splash of water or broth when reheating. Freezing works but the noodles get mushy, so freeze the soup before adding noodles if possible.
Serve with crusty bread for dunking, a simple green salad, or saltine crackers if you’re keeping it old-school. It’s a complete meal on its own.
Frequently Asked Questions
Can I use frozen chicken?
Yes, add 3-4 minutes to pressure cooking time. The soup will take longer to come to pressure but works fine. Just ensure chicken reaches 165°F internal temperature before shredding.
Why is my soup thin?
You either skipped the flour roux or added noodles under pressure. The flour step is essential for body. If it’s already thin, mix 2 tablespoons cornstarch with cold water and stir into simmering soup until thickened.
The Bowl You’ll Make on Repeat
This is the soup that converts people who claim they don’t like soup. Rich enough to satisfy, light enough that you don’t feel weighted down, and flexible enough to make with whatever’s in your fridge. The Instant Pot does the work while you do literally anything else. Make it once and it becomes your signature comfort food.
Easy Instant Pot Chicken and Noodles
Ingredients
Equipment
Method
- Hit sauté on your Instant Pot and melt all six tablespoons of butter. Once it foams, add chopped onion, garlic, celery, and carrots. Stir frequently for 5 minutes until the onion turns translucent.
- Sprinkle flour over the vegetables and stir constantly for 2 minutes.
- Toss in thyme leaves, chopped sage, and the bay leaf. Pour in broth, scraping the bottom to release any stuck bits. Nestle the chicken into the liquid.
- Seal the lid, set high pressure for 15 minutes.
- When the timer beeps, turn the valve to venting. Wait until the pin drops, then open the lid.
- Shred the chicken and return it to the pot. Stir in egg noodles and hit sauté again. Let it bubble gently for 6-8 minutes until noodles are tender.
- Turn off the heat and stir in the milk or cream and shaved parmesan. Add parsley last and taste to adjust salt.