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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
Why You’ll Love This Recipe
This Chicken and Noodles recipe is great to keep in your back pocket for those days when you need to get dinner on the table with minimal effort. Whether you’re feeling under the weather or just need something cozy and filling, this dish recipe checks all the boxes.
It’s warm, hearty, and comes together quickly with just a few pantry and freezer staples. Here’s why you’re going to love this EASY comfort meal:
- Pantry and Freezer Staples – This recipe uses common ingredients—chicken, egg noodles, frozen veggies, and broth. Perfect for nights when you want to skip the grocery run!
- Minimal Prep – Just cut the chicken, then let the Instant Pot do the rest. No need to stand over the stove!
- Customizable – Whether you prefer chicken breast or thigh, this recipe works with both. Not a fan of cheddar? Swap in another cheese like mozzarella or parmesan. Have extra veggies in the fridge? Toss them in!
- Comforting and Hearty – Imagine creamy chicken and dumplings meets chicken noodle soup—rich with cheddar and yogurt, but light enough for any season. A warm hug in a bowl!
- Perfect When You’re Sick – Soothing and easy on the stomach, this nourishing comfort food is ideal for anyone feeling under the weather.
If you’re looking for more Instant Pot recipes, this Instant Pot Peanut Chicken and Broccoli has been receiving SO many rave reviews. Be sure to try it, you won’t want to miss it!
You might also love this Chicken Rice Porridge, another cozy, comforting meal that’s perfect for sick days or chilly evenings.
And don’t forget, having a batch of Instant Pot shredded chicken ready makes whipping up meals like this even faster and easier.
You may also be interested in: 50+ Easy Toddler Meals
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
- Broth – you can use bone broth, especially if someone in your family is sick. It’s packed with nutrients, promotes gut health, and contains immune-boosting compounds to aid recovery.
- 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, or use frozen onion.
- 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
Step 1: 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.
Step 2: Add chicken broth and uncooked egg noddles.
Step 3: 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.
Step 4: Stir in yogurt and cheese.
Recipe Tips
- 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
This dish is a complete meal with protein, veggies, and carbs all in one bowl, making it perfect for a no-fuss dinner. But if you want to make it even more appealing to your little ones, here are some tasty suggestions:
- Light Side Salad – If you want to add something extra, a fresh side salad with light dressing can complement the creamy richness of the dish.
- Seasoning – Introducing your baby to a variety of herbs and spices early on can help reduce picky eating later, so don’t hesitate to sprinkle in some mild seasoning.
- Kid-friendly option – Finely mince or shred the chicken, and ensure the peas and corn are soft enough to easily smash between your fingers.
How to serve chicken to babies
Is your toddler becoming picky?
Arm yourself with these strategies that will transform your mealtimes!
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, gently 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.
Yes! Just sauté the chicken and onion, then add broth and egg noodles, cooking according to package instructions. Stir in frozen vegetables, yogurt, and cheddar cheese at the end for a creamy finish.
More Instant Pot Recipes
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.
Easy and super delicious!
So easy to make and such a blessing! I thought we had yogurt but we ran out so I used sour cream.
I was expecting leftovers but there was none to be had.
With my husband on a work trip, I’m currently on a three day streak of mjhungryman quick meals and this has been a godsend! Let’s see if I can make it four tomorrow haha.
Aww! This makes me SO happy that my recipes are easing your load!!
Very yummy
This was so easy and delicious. My 21 month old who doesn’t eat much wanted seconds!
Excellent! Came out great on first try and the first time using my new Instapot. I had to cook chicken longer to brown because I think I used more than the recipe. Will make again! Great for toddlers and adults!
The only thing I will do differently for my ultra picky eater is probably put the cooked chicken through the food processor before doing the pressure cooking since the larger pieces do get rejected. I will also add some more salt.
Next to my 18 month old granddaughter actually eating this, perhaps the next best part of this tasty recipe is the how incredibly easy and quick it is to make. This is the 5th recipe of yours that was a hit with my granddaughter (and husband). Being that she now calls me the night before I’m going to babysit to make sure I make crackers for her, I’d say your cheese crackers are her favorite. But honestly, your recipes are giving me several options that ensure my GD will actually eat. I am so thankful for that.
Aww this is just the sweetest comment ever!! Thank you so much for taking the time to share, and I’m SO glad you’re here!
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!!