I grew up with big bowls of chicken and noodles on cool nights, the kind that makes the windows fog and the table go quiet. Now I make it fast with an Instant Pot. The same cozy taste shows up with less fuss and more time to sit and chat. This batch uses simple pantry stuff and stays creamy without feeling heavy. I lean on tender chicken, wide noodles, and a rich broth. Each bite hits warm and gentle. Clean bowls happen fast at my place. If you love Instantpot Chicken Recipes, this fits the list and then some. It checks boxes for 1 Pot Meals, Baked Chicken folks who want that same comfort, Boneless Skinless Chicken Thigh Recipes fans who swap cuts, Baked Casserole Recipes energy without the oven, Instant Pot Chicken and Noodles classic, and even the spirit of Chicken Noodle Soup Recipes when you crave calm food.
Table of Contents
- 1) Key Takeaways
- 2) Easy Instant Pot Chicken and Noodles Recipe
- 3) Ingredients for Instant Pot Chicken and Noodles
- 4) How to Make Instant Pot Chicken and Noodles
- 5) Tips for Making Instant Pot Chicken and Noodles
- 6) Making Instant Pot Chicken and Noodles Ahead of Time
- 7) Storing Leftover Instant Pot Chicken and Noodles
- 8) Try these Dinner recipes next
- 9) Instant Pot Chicken and Noodles
- 10) Nutrition
1) Key Takeaways
I am Lila from Lila Cooks. I make warm bowls that taste like home. This one cooks fast and feels slow. The pot does the heavy lift. We keep flavor big and steps short.
Stock, tender chicken, and broad noodles build a rich base. A short rest thickens the sauce. A quick stir brings a glossy finish. You get comfort in minutes, not hours.
The dish fits busy nights and mellow weekends. It plays well with peas or carrots. It stays friendly for kids and grown ups. Cleanup stays light since it is a one pot plan.
2) Easy Instant Pot Chicken and Noodles Recipe
I love Instantpot Chicken Recipes for nights when everyone looks hungry at once. Instantpot Chicken Recipes save me time and still give me that slow cooked feel. In this bowl I taste Sunday dinner on a Tuesday.
The method stays simple. We layer broth, chicken, soup, and light seasoning. We press a button and breathe. The pot builds steam and flavor while we set the table.
This recipe stands as a one pot meal that keeps the kitchen calm. It works for beginners and folks who cook daily. Short keyword Instant Pot fits here. Longtail easy pressure cooker chicken dinner fits here too.
3) Ingredients for Instant Pot Chicken and Noodles
Chicken broth I use low sodium so the final bowl tastes balanced. The broth carries the noodles and lifts the sauce.
Boneless skinless chicken Breasts shred clean and lean. Thighs bring richer flavor. Both work in this method.
Cream of chicken soup Two small cans make the sauce silky. The texture clings to the noodles and keeps each bite cozy.
Salt and black pepper A light hand at first. We taste at the end and add a pinch as needed.
Ground sage and garlic powder Gentle notes that hint at a slow simmer. They round the broth and give depth.
Chicken gravy mix One packet boosts body fast. It tightens the sauce without a long boil.
Wide egg noodles I like broad ribbons. They soak flavor and hold shape. Short keyword chicken and noodles fits here.
4) How to Make Instant Pot Chicken and Noodles
Step 1 Pour broth into the pot. Lay the chicken on top. Spoon the soup over the chicken so the surface looks covered.
Step 2 Sprinkle in salt, pepper, sage, garlic, and the gravy mix. Seal the lid. Cook on high pressure for twelve minutes. Let it rest for six minutes.
Step 3 Move the chicken to a board. Add noodles to the pot and nudge them under the liquid. Cook on high pressure for three minutes. Rest for four minutes.
Step 4 Shred the chicken with two forks. Return it to the pot. Stir until the sauce turns glossy and smooth. Taste and season.
Step 5 Serve hot. Add parsley if you like a fresh note. Longtail creamy chicken noodles recipe lands here with a grin.
5) Tips for Making Instant Pot Chicken and Noodles
Cut large chicken pieces so they cook at the same pace. Even pieces give even shredding. The texture feels better in every bowl.
Want looser sauce Add a splash of broth at the end. Want thicker sauce Let the pot sit on keep warm for a few minutes and stir once or twice.
Stir in peas or diced carrots with the noodles for color and crunch. For a bright finish add a squeeze of lemon. Semantic Instant Pot chicken ideas fit this flexible step.
6) Making Instant Pot Chicken and Noodles Ahead of Time
I often cook the chicken part in the morning. I cool the pot and stash the base in the fridge. At dinner I reheat on sauté and cook the noodles fresh.
This split plan keeps the noodles springy. It also gives me control over sauce texture. If the base looks tight I add a small splash of broth as it warms.
For the planner crowd this fits the Instantpot Chicken Recipes theme of work once eat twice. Semantic pressure cooker chicken recipes makes sense here as well.
7) Storing Leftover Instant Pot Chicken and Noodles
Leftovers rest well for three days in a sealed container. I add a spoon of broth before I chill the bowl so the noodles keep their shape.
On reheat I use gentle heat. A small splash of milk or broth loosens the sauce. A quick stir brings back the shine.
I pack single portions for easy lunches. The dish stays friendly in a thermos for school or work. Main keyword Instantpot Chicken Recipes lands one more time here.
8) Try these Dinner recipes next
9) Instant Pot Chicken and Noodles
Instant Pot Chicken and Noodles Instantpot Chicken Recipes
Ingredients
- 3 cups chicken broth
- 1 lb boneless skinless chicken breasts
- 21 oz condensed cream of chicken soup 2 x 10.5 oz cans
- 1 teaspoon salt
- 1 teaspoon pepper
- 0.5 teaspoon ground sage
- 1 teaspoon garlic powder
- 0.87 oz chicken gravy mix
- 12 oz wide egg noodles
Instructions
- Pour chicken broth into the Instant Pot.
- Lay chicken breasts in a single layer over the broth.
- Spoon cream of chicken soup over the chicken.
- Add salt, pepper, ground sage, and garlic powder. Sprinkle in the gravy mix.
- Seal the pot and cook on High pressure for 12 minutes. Let it rest for 6 minutes, then release remaining pressure.
- Move chicken to a board. Add egg noodles to the pot and nudge them under the liquid.
- Seal and cook on High pressure for 3 minutes. Rest for 4 minutes, then release pressure.
- Shred chicken with two forks and return it to the pot. Stir until noodles and chicken look glossy and coated.
- Taste and add a pinch of salt or pepper if needed. Ladle into bowls and serve hot.
10) Nutrition
Serving size one bowl. Calories about four hundred sixty. Protein strong from lean chicken. Carbs from wide noodles. Fat stays moderate from the creamy base. Sodium varies with broth and soup choice. Add herbs for freshness and leave room for a green side.
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