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A close up shot of the dish.

Instant Pot Chicken and Noodles

This Instant Pot chicken and noodles dish is your solution to a busy weeknight dinner! Minimal prep work and ready in 30 minutes!
Course Main
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6
Calories 483kcal



  • 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
  • ½ cup yogurt (can add more)
  • 1 cup shredded cheddar cheese


  • 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.


  • 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.


Calories: 483kcal | Carbohydrates: 54g | Protein: 36g | Fat: 14g | Fiber: 5g | Calcium: 207mg | Iron: 3mg