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This Instant Pot chicken and noodles dish is your solution to a busy weeknight dinner! Minimal prep work, ready in 30 minutes, you won’t believe how creamy and delicious it is. And NO need for cream of chicken soup.
Table of Contents
Homemade chicken and noodles recipe
My Instant Pot Peanut Chicken and Broccoli has been receiving SO many rave reviews that I knew I had to share more similar recipes. And here’s one of them!
THIS is a great recipe to keep in your back pocket for those days when you need to get dinner on the table with very minimal effort. Here are some reasons why you’re going to love this EASY comfort meal:
- Made with a few pantry and freezer staples
- Minimal prep work. The only thing you have to do is cut chicken
- All made in one pot – yes to less dishes!
- Such a comforting hearty meal for the whole family to enjoy. Think of this as creamy chicken and dumplings meet chicken noodle soup.
- Great to serve when you or your baby or child isn’t feeling well. Serving suggestions included below.
Ingredients
I am highlighting just the ones that need further explanation. The complete list is in the recipe card below.
- Chicken – can use boneless skinless chicken breasts, thigh meat, or a combination of both
- Frozen vegetables – I like to use the veggie medley that contains carrots, peas, and green beans, classic veggies for chicken noodle soup. But you can use whatever veggies you wish!
- Onion – adds another layer of flavor but if you are pressed for time, you can totally leave it out.
- Yogurt – can use plain or Greek yogurt or a non-dairy alternative.
- Cheese – I like to use cheddar but feel free to use whatever you wish. If dairy-free, you can use any plant-based butter and and cheese alternative.
Step-by-Step Instructions
- Set instant pot to saute setting.
- Add butter, chicken, and onion (if using) and cook for about 2-3 minutes, until the outside of chicken gets seared. Add garlic and Italian seasoning. Give it a good stir and hit CANCEL.
- Add chicken broth and uncooked egg noddles.
- Add veggies on top. There is no need to stir. Close lid and set valve to sealed position. Pressure cook on high for 5 minutes.
Stir in yogurt and cheese and dig in!
Tips for Success
- There’s no need to thaw the frozen vegetables.
- Try to submerge the noodles in the broth as much as possible by pressing down, but it’s ok if they are not. The vegetables don’t need to be covered.
- Be sure to quick release or else the egg noodles are going to become too soft/mushy.
- There is no need for cornstarch as any extra liquid will get absorbed into the noodles.
Serving Suggestions
For babies
It may seem counterintuitive but bigger is better and safer for babies so these egg noodles are perfect! I have a feeling your baby is going to love this comforting chicken noodles;).
Be sure to finely mince or shred the chicken and the peas and corn should smash easily between fingers. You can also top with finely chopped fresh parsley.
Introducing your baby to all kinds of herbs and spices from early on can really help minimize picky eating down the road.
How to serve chicken to babies
For toddlers and kids
Generally speaking, pasta is not difficult for kids to love, unlike chicken or vegetables. So serve them together in a creamy, cheesy sauce and see what happens!
You can cut the tender chicken into smaller pieces if that’s what they prefer.
If your child freaks out when chicken (or vegetables) is touching the pasta, then you can remove and serve on the side as you see pictured.
Is your toddler becoming picky?
Arm yourself with these strategies that will transform your mealtimes!
Here are 30+ toddler friendly dinner ideas all in one place!
Storage Suggestions
The flavors of this chicken and noodles recipe will get even tastier the next day. You can store leftovers in an airtight container for 3-4 days.
To reheat:
- microwave in individual portions for about 2 minutes, stir and microwave for 30 second increments, as needed.
- On the stove – add to a small pot and heat over medium low heat, gentlly stirring the noodles until heated through. You may need to add a splash of milk or water.
To freeze:
Follow the cooking instructions all the way through step 4. Cool completely then transfer to a freezer safe container or bag. Will keep for up to 3 months.
Stir in the yogurt and cheese when ready to enjoy.
Frequently Asked Questions
You can! I like to cook a large batch to enjoy throughout the week. Here’s how to cook chicken perfectly every time. Simply add it once the noodles are cooked and prior to adding yogurt and cheese.
You can also use rotisserie chicken if pressed for time.
Extra wide egg noodles work best and are the most traditional type to use. However, any pasta will work, like fettucine or linguine. Those with swirls, like fusili and rotini, are great too as they are able to soak up all the creamy sauce.
You can try with sour cream or heavy cream. If dairy-free, swap with any plain plant-based alternatives.
More Instant Pot Recipes to Try
- Peanut Chicken and Broccoli
- Korean Chicken and Potatoes
- Steak Fajitas
- Multigrain Rice (with lentils and beans)
Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!
Instant Pot Chicken and Noodles
Equipment
Ingredients
- 1 tablespoon butter
- 1 pound chicken breast or thigh, cut into bite-sized pieces
- 1 yellow onion, diced (optional)
- 1-2 teaspoons minced garlic or garlic powder
- 1 teaspoon Italian seasoning
- 12 ounce extra wide egg noodles
- 16 ounce frozen vegetable medley
- 4 cups low-sodium chicken broth
- 1/2 cup yogurt (can add more)
- 1 cup shredded cheddar cheese
Instructions
- Set instant pot to saute function. Add butter, chicken, and onion (if using) and saute for about 2-3 minutes, until the outside of chicken gets seared. Add garlic and Italian seasoning. Give it a good stir and hit CANCEL.
- Add broth, scraping up any bits that stick to the bottom.
- Add pasta then veggies on top. There is no need to stir.
- Close lid and set valve to sealing pressure. Pressure cook on high for 5 minutes. Note: it will take about 15 minutes to come to pressure. Once it beeps, quick release by turning the vent to venting position.
- Stir in yogurt and cheese.
Notes
- There’s no need to thaw the frozen vegetables.
- Try to submerge the noodles in the broth as much as possible by pressing down. The vegetables don’t need to be covered.
- Be sure to quick release or else the egg noodles are going to become too soft/mushy.
Loved this! Perfect meal for the family, easy to make and worked as leftovers too. Can never go wrong with Min’s recipes!
I’m so glad y’all enjoyed this and I live for leftovers haha. Thank you so much for your kind words!
I just made this dish for dinner. It tasted great and my daughter, almost 3 years old, ate most of what was on her plate.
I used unsalted chicken stock but still, it tasted not too bland. perfect for the little one. I am going to try some other recipes of yours. Thanks.
So happy to hear and I hope you do!!
Is it okay for my 11 month to have this with cheddar? In other recipes you say to omit. I worry about sodium content as well. By the way, I love your recipes and so do my baby.
It’s ok! I say omit if you want to be extra mindful but also keep in mind that the amount is for the whole dish and your baby will eat just a small portion at a time :).
This was great! I made it for dinner tonight (a weekday) and it came together SO fast in the instapot.
I didn’t have the bagged veg medley so I just used a bag of frozen broccoli and am so happy with the results. The broccoli broke down quite a bit but in a really good way. It reminded me of a broccoli soup! Feels like comfort food. I also only had an 8oz bag of noodles instead of 12oz but it made no difference. Also, I added more garlic because we love it 😉
My 13 month old ate it all up without hesitation! My husband and I added Parmesan and a bit of salt and pepper to our portions. Will make again!
Oh how I love this! We are huge garlic lovers here as well! Thanks for sharing!!