Steam rises from the Instant Pot as you lift the lid, and there it is: tender chicken swimming in creamy broth, egg noodles soaking up every bit of that golden sauce. This instant pot pasta chicken and noodles recipe turns simple pantry staples into the kind of comfort food that makes you forget takeout exists. No babysitting a stovetop. No dried-out chicken. Just 45 minutes from raw ingredients to bowls on the table, with most of that time completely hands-off while the pressure cooker does its thing.
The magic happens in layers. Chicken breasts go in first, get blanketed with condensed soup, then cook under pressure until they’re so tender they shred with a gentle fork nudge. The noodles cook directly in that chicken-enriched broth afterward, turning silky and plump. It’s the kind of meal that feels like someone’s grandmother made it, even if you’re figuring out dinner at 6 PM on a Tuesday.
Why You’ll Love This Recipe
- One pot from start to finish means minimal cleanup and maximum flavor building
- Chicken stays incredibly moist under pressure, never rubbery or dry
- Noodles absorb the seasoned broth as they cook, flavoring every bite
- Freezer-friendly and reheats beautifully for next-day lunches
Key Ingredients That Make It Work
Boneless, skinless chicken breasts form the protein base. Use 1½ to 2 pounds depending on how chicken-forward you want this. The pressure cooking method is forgiving, so even if you slightly overcook, the moist environment keeps things tender. Thicker breasts work fine since they’ll shred anyway.
Cream of chicken soup creates the creamy base without requiring a roux or heavy cream reduction. Two 10.5-ounce cans go in straight from the can, no water added. This concentrated soup thickens the broth and adds savory depth. Some Asheville cooks keep the local Hickory Nut Gap chicken soup in their pantry for this exact recipe.
Dried parsley, seasoned salt, poultry seasoning, and garlic powder build the flavor profile without requiring fresh herb prep. The poultry seasoning brings sage and thyme notes that make this taste slow-simmered. Start with 1 teaspoon parsley if you’re cautious, go to 2 if you want visible green flecks.
Unsalted butter adds richness and helps create a silky sauce texture as it melts into the broth. Half a stick sliced into pats distributes evenly as everything cooks. Don’t skip it.
Chicken broth provides the liquid needed for pressure cooking and becomes the sauce base. Use 3½ cups of good-quality broth since it’s a primary flavor. Low-sodium gives you better control over salt levels, especially with the seasoned salt and condensed soup already in the mix.
Egg noodles are the traditional choice for chicken and noodles. The wide, flat shape catches sauce beautifully. Eight ounces uncooked is the right ratio for this amount of liquid. They’ll cook directly in the pot after the chicken is done, absorbing flavor as they soften.
How to Make Instant Pot Chicken and Noodles
Layer the chicken and seasonings. Place your chicken breasts in a single layer at the bottom of the Instant Pot insert. They can overlap slightly if needed. Open both cans of cream of chicken soup and spoon them directly over the chicken without adding water. The soup will look thick and concentrated, which is exactly right. Sprinkle the dried parsley, seasoned salt, poultry seasoning, and garlic powder evenly over the soup layer. Distribute the butter slices across the top. Pour the chicken broth around the edges and over everything. Don’t stir. The layering helps flavors develop as pressure builds.
Pressure cook the chicken. Secure the Instant Pot lid and turn the valve to the sealing position. Select Manual or Pressure Cook mode and set to high pressure for 10 minutes. The pot will take about 10 minutes to come to pressure before the actual cooking time starts. You’ll see the float valve rise when pressure is reached. During this time, the chicken begins cooking in the aromatic liquid, and those seasonings start permeating everything.
Release pressure and shred. When the 10-minute cook time ends, let the pressure release naturally for 5 minutes. This means don’t touch anything. The display will show “L0:05” when five minutes have passed. Then carefully turn the valve to venting to quick release any remaining pressure. Steam will shoot out forcefully, so keep hands and face clear. When the float valve drops, it’s safe to open. Remove the chicken breasts to a bowl using tongs. They’ll be pale and fully cooked through. Use two forks to shred into large, irregular chunks. The chicken should pull apart easily with minimal effort.
Cook the noodles in the broth. Press Cancel, then select Sauté mode. The liquid in the pot will start bubbling within a couple minutes. Once you see a rolling boil, add the uncooked egg noodles. Stir them into the liquid so they’re mostly submerged. They’ll soften and separate as they cook. Let them boil for 5 to 10 minutes, stirring occasionally. Fresh egg noodles cook closer to 5 minutes, dried noodles need the full 10. Taste one to check for doneness. It should be tender with a slight chew, not mushy.
Combine and finish. Return the shredded chicken to the pot once noodles are tender. Stir everything together and let it cook for 2 to 3 more minutes, stirring frequently. The sauce will thicken slightly as the noodles release starch, and the chicken will reheat and soak up some of that creamy broth. The consistency should be thick but saucy, coating the noodles without being soupy. If it looks too thick, stir in a splash of chicken broth. Too thin? Let it bubble another minute. Press Cancel when it looks right.
Tips and Variations
Use chicken thighs for richer flavor. Boneless, skinless thighs stay even more moist under pressure and add deeper chicken taste. Same weight, same cooking time.
Add vegetables during the sauté step. Frozen peas, diced carrots, or chopped celery can go in with the noodles. They’ll cook in those final 5 to 10 minutes and add color plus nutrition.
Make it creamier. Stir in ½ cup heavy cream or cream cheese after the noodles are done for an extra-luscious sauce. The instant pot pasta chicken and noodles becomes almost stroganoff-like.
Try different noodles. Wide egg noodles are classic, but rotini or penne work if that’s what you have. Add 1 to 2 minutes to the cooking time for thicker pasta shapes.
Season to taste at the end. Every broth and condensed soup has different sodium levels. Taste before serving and adjust with salt, pepper, or a squeeze of lemon juice to brighten flavors.
Storage and Serving
Store leftovers in an airtight container in the fridge for up to 4 days. The noodles will continue absorbing liquid, so add a splash of broth when reheating. Microwave individual portions for 2 minutes, stirring halfway. This instant pot pasta chicken and noodles also freezes well for up to 3 months. Thaw overnight in the fridge before reheating gently on the stovetop.
Serve with a simple green salad, buttered bread, or roasted green beans. Biscuits are excellent for soaking up extra sauce.
Frequently Asked Questions
Can I use frozen chicken breasts?
Yes, but add 5 minutes to the pressure cooking time for a total of 15 minutes. Make sure breasts aren’t stuck together in a solid block. The texture will be just as good as fresh.
Why are my noodles mushy?
They cooked too long in the sauté step. Start checking at 5 minutes and remove from heat as soon as they’re tender. Residual heat continues cooking even after you press Cancel.
Final Thoughts
This recipe proves the Instant Pot earns its counter space. Tender chicken, perfectly cooked noodles, and a creamy sauce that tastes like it simmered all day, all in one pot in under an hour. Make it once and it’ll become your default busy weeknight answer.
Easy Instant Pot Pasta: Chicken and Noodles
Ingredients
Equipment
Method
- Layer the chicken and seasonings in the Instant Pot insert.
- Pressure cook the chicken on high for 10 minutes.
- Release pressure naturally for 5 minutes, then quick release remaining pressure.
- Remove chicken and shred, then cook uncooked egg noodles in the broth for 5 to 10 minutes.
- Combine shredded chicken and noodles in the pot, and cook for an additional 2 to 3 minutes.