Easy Instant Pot Chicken and Noodles Recipe

There’s something deeply comforting about a bowl of chicken and noodles—the kind of dish that feels like a warm hug on a chilly evening. I remember my grandmother stirring a pot on the stove, the savory aroma filling the whole house, and now, with my trusty Instant Pot, I can recreate that same cozy magic in a fraction of the time. Whether you’re craving nostalgia or just need a quick, hearty meal, this Easy Instant Pot Chicken and Noodles Recipe is about to become your new weeknight hero.

Ingredients You’ll Need

Gathering the right ingredients is the first step to making this dish sing. Here’s what you’ll need:

• 1.5 lbs boneless, skinless chicken thighs – Thighs stay juicy and tender under pressure, but breasts work too if you prefer.
• 8 oz egg noodles – The classic choice! Wide or extra-wide noodles hold up beautifully.
• 4 cups chicken broth – Homemade is lovely, but store-bought works just fine.
• 1 small onion, diced – Sweet or yellow onions add depth.
• 2 carrots, sliced – For a touch of sweetness and color.
• 2 celery stalks, chopped – The unsung hero of flavor.
• 2 cloves garlic, minced – Because everything’s better with garlic.
• 1 tsp dried thyme – Earthy and aromatic.
• 1 tsp dried parsley – A little freshness goes a long way.
• Salt and pepper to taste – Don’t be shy!
• 2 tbsp butter – For richness and that silky finish.

Step-by-Step Instructions

Now, let’s bring this comforting dish to life—quickly and effortlessly!

1. Sauté the Aromatics: Set your Instant Pot to “Sauté” mode and melt the butter. Add the onion, carrots, and celery, stirring for 3–4 minutes until they soften. Toss in the garlic and cook for another 30 seconds until fragrant.
2. Add the Chicken: Nestle the chicken thighs into the pot, then pour in the chicken broth. Sprinkle in the thyme, parsley, salt, and pepper, giving everything a gentle stir.
3. Pressure Cook: Secure the lid, set the valve to “Sealing,” and cook on high pressure for 8 minutes. Let the pressure release naturally for 5 minutes, then carefully quick-release the rest.
4. Shred the Chicken: Use two forks to shred the chicken right in the pot—it’ll be so tender, it practically falls apart.
5. Cook the Noodles: Add the egg noodles, submerging them in the broth. Close the lid (no need to seal) and set to “Sauté” for 4–5 minutes, stirring occasionally, until the noodles are al dente.

Tip: If the broth seems too thin after adding the noodles, let it simmer uncovered for a few extra minutes to thicken. And don’t forget to taste and adjust the seasoning—sometimes a little extra pepper makes all the difference!

Pro Tips, Variations, and Substitutions

This Instant Pot Chicken and Noodles recipe is wonderfully forgiving, so don’t be afraid to make it your own! Here are some ideas to customize it:

• Swap the protein: Use leftover turkey, rotisserie chicken, or even shredded beef for a different twist.
• Make it creamy: Stir in a splash of heavy cream or a dollop of sour cream at the end for extra richness.
• Add veggies: Toss in frozen peas, diced carrots, or sliced mushrooms for extra nutrition.
• Gluten-free option: Use gluten-free egg noodles or rice noodles instead of traditional egg noodles.
• Spice it up: A pinch of red pepper flakes or a dash of hot sauce adds a nice kick.

What to Serve With Chicken and Noodles

This comforting dish is hearty enough to stand alone, but if you want to round out the meal, try pairing it with:

• A crisp green salad with a tangy vinaigrette
• Warm, buttery dinner rolls or crusty bread
• Steamed green beans or roasted Brussels sprouts
• A simple fruit salad for a refreshing finish

Storage and Reheating Tips

Leftovers? No problem! Here’s how to keep them tasting fresh:

• Storage: Let the dish cool completely before transferring it to an airtight container. It will keep in the fridge for up to 3 days.
• Freezing: While you can freeze this dish, the noodles may become softer when thawed. If freezing, undercook the noodles slightly to help them hold up better.
• Reheating: Warm it gently on the stovetop over low heat, adding a splash of broth or water to loosen the sauce if needed. You can also microwave it in 30-second intervals, stirring in between.

Frequently Asked Questions

Can I use frozen chicken?

Yes! Just add 5–10 minutes to the cooking time to ensure the chicken cooks through.

Why are my noodles mushy?

Overcooking or using thin noodles can lead to mushiness. Stick to thicker egg noodles and avoid stirring too much after adding them.

Can I make this on the stovetop?

Absolutely! Simmer the chicken in broth until cooked, then shred and return to the pot. Add the noodles and cook until tender, about 8–10 minutes.

What if I don’t have chicken broth?

Vegetable broth or even water with a bouillon cube will work in a pinch.

Final Thoughts

There’s something so comforting about a bowl of warm, homemade chicken and noodles—especially when it comes together with minimal effort. Whether you’re feeding a crowd, meal prepping for the week, or just craving a little nostalgia, this Instant Pot version is sure to hit the spot. The best part? It’s endlessly adaptable, so you can tweak it to suit your taste or whatever you have in the pantry. Happy cooking, and enjoy every cozy bite!