Are you looking for a great Instant Pot recipe for Chicken Noodles? Our Electric Pressure Cooker Chicken Noodles Recipe is so easy to throw together and has that old fashioned comfort food flavor ready in minutes!
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How to Make Chicken Noodles in an Instant Pot or Electric Pressure Cooker
Cris here.
Noodle-palooza is going on around here lately. It all started with these Slow Cooker Beef Noodles which I adapted for my Instant Pot and Electric Pressure Cooker Beef Noodles was born. Then we whipped up some Slow Cooker Chicken Noodles and now I am sharing our Electric Pressure Cooker Chicken Noodles recipe adapted for the Instant Pot. Mikey even made you a video for this one!
Ingredients for Instant Pot Chicken Noodles
- 2.5 lbs Chicken Breast Tenderloins
- Salt and Pepper
- 1.5 teaspoons Poultry Seasoning
- 8 Cups Chicken Broth
- 24 oz frozen egg noodles
Electric Pressure Cooker Chicken Noodles Notes
- We made this in a 6 quart pot. Do not use a smaller size pot or it will likely boil over.
- If you do not have an electric pressure cooker, you can use our Slow Cooker Chicken Noodles Recipe.
- Since the broth has a lot of salt in it, you may want to salt lightly to begin with and then adjust your seasoning at the end of cooking as needed.
- If you use another form of chicken other than the chicken tenders, you will likely need to adjust your cooking time.
- There is a lot of broth in this dish so do NOT use quick release.
- We love to use Reames Egg Noodles in our dishes. Readers often ask where to buy frozen egg noodles. You can usually find them near the other frozen pastas or breads in the freezer aisle. Here is a link to find the egg noodles we use.
- If you choose to use dry noodles instead, I would put them in first on the bottom and make sure they are completely submerged in the liquid under the chicken. If any noodles do not fully cook after pressure, just flip to saute and boil with lid off until they become tender. Or, you can wait to add the dry noodles after you release the pressure and remove the lid. Just switch to saute and add noodles. Boil until tender.
- This is a recipe that we have tested in our Ninja Foodi, Instant Pot and Crock Pot Express but you should be able to make it in any 6-8 quart electric pressure cooker.
- Looking for more recipes? Our Recipe Finder can help you find exactly what you need.
- Check out all our favorite recommendations for cookbooks, slow cookers and low carb essentials in our Amazon Influencer Shop.
- As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
- Finally, all electric pressure cookers cook differently, so cooking times are always a basic guideline. Recipes should always be tested first in your own electric pressure cooker and time adjusted as needed.
Electric Pressure Cooker Chicken Noodles Recipe
Electric Pressure Cooker Chicken Noodles
Are you looking for a great Instant Pot recipe for Chicken Noodles? Our Electric Pressure Cooker Chicken Noodles Recipe is so easy to throw together and has that old fashioned comfort food flavor ready in minutes!
Print PinPrep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 10
Calories: 401kcal
Ingredients
- 2.5 lbs Chicken Tenders
- Salt and Pepper
- 1.5 teaspoons Poultry Seasoning
- 8 Cups Chicken Broth
- 24 oz Frozen egg noodles
Instructions
- Add tenders to your 6 quart electric pressure cooker or Instant Pot.
- Season with Salt, Pepper and Poultry Seasoning.
- Add broth, noodles and stir.
- Cook on manual on high pressure for 5 minutes and use natural release, making sure the warming feature is turned off. (DO NOT use quick release.)
- Stir well.
Video
Notes
- We made this in a 6 quart pot. Do not use a smaller size pot or it will likely boil over.
- If you do not have an electric pressure cooker, you can use our Slow Cooker Chicken Noodles Recipe.
- Since the broth has a lot of salt in it, you may want to salt lightly to begin with and then adjust your seasoning at the end of cooking as needed.
- If you use another form of chicken other than the chicken tenders, you will likely need to adjust your cooking time.
- There is a lot of broth in this dish so do NOT use quick release.
- We love to use Reames Egg Noodles in our dishes. Readers often ask where to buy frozen egg noodles. You can usually find them near the other frozen pastas or breads in the freezer aisle. Here is a link to find the egg noodles we use.
- If you choose to use dry noodles instead, I would put them in first on the bottom and make sure they are completely submerged in the liquid under the chicken. If any noodles do not fully cook after pressure, just flip to saute and boil with lid off until they become tender. Or, you can wait to add the dry noodles after you release the pressure and remove the lid. Just switch to saute and add noodles. Boil until tender.
- This is a recipe that we have tested in our Ninja Foodi, Instant Pot and Crock Pot Express but you should be able to make it in any 6-8 quart electric pressure cooker.
- Looking for more recipes? Our Recipe Finder can help you find exactly what you need.
- Check out all our favorite recommendations for cookbooks, slow cookers and low carb essentials in our Amazon Influencer Shop.
- As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
- Finally, all electric pressure cookers cook differently, so cooking times are always a basic guideline. Recipes should always be tested first in your own electric pressure cooker and time adjusted as needed.
Nutrition
Calories: 401kcal | Carbohydrates: 49g | Protein: 35g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 130mg | Sodium: 834mg | Potassium: 736mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1.7% | Vitamin C: 17.6% | Calcium: 4.4% | Iron: 12.2%
Tried this recipe?Mention @RecipesthatCrock or tag #RecipesthatCrock!
We recommend serving this dish with the following recipes:
If you enjoyed this recipe, you might also enjoy:
- Electric Pressure Cooker Mississippi Chicken Noodles
- Instant Pot Beef Noodles
- Old Fashioned Chicken and Dumplings
Cris
Whether you've been told you can't cook your whole life or you have the knife skills of an Iron Chef, Cris loves to connect you to just the right recipe.
Her site Recipes That Crock is dedicated to helping everyone find delicious recipes to serve their families every month.
Her site Recipes That Crock is dedicated to helping everyone find delicious recipes to serve their families every month.
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Wendy Nelson says
May 13, 2017 at 11:25 pmMade this tonight and could not believe how good it is! Tasted like it had been coking all day!
I used individually frozen boneless skinless chicken breasts, 2 plus a tender size piece, and didn’t need to add any cook time. It took a little bit longer to come to pressure is all. Took just under an hour start to finish.
I also thickened mine a little when it was done with a corn starch and cold water slurry. I like mine to be gravy like. ?
THANK YOU so much for posting this!
BTW, I’m a fellow Hoosier! Muncie here.
Barb says
May 7, 2017 at 2:32 pmI am fairly new to using the IP and am unsure of how to use the manual button — you said to hit it twice and it shuts off the warming feature. When or how do you turn that back on?
Wendy Nelson says
May 13, 2017 at 11:31 pmThe keep warm feature is automatically on every time you cook something under pressure. Double pressing any of the buttons that use pressure to cook will toggle the keep warm off for that cooking cycle only.
Crystal says
April 29, 2017 at 3:35 pmMy crockpot recipe also calls for cream of chicken soup. I am wondering if I might cause a disaster if I include this before cooking or if I need to add it after. I don’t have any experience experimenting so I am afraid to add.
Laura says
April 21, 2017 at 10:53 pmI just made this recipe tonight and it is fantastic!! This will be a keeper! Thanks for all the work you did to perfect this.
GrumpiGrampi says
April 18, 2017 at 7:59 pmWell I made this tonight using my Instant Pot, and here’s my evaluation. I used 3 Frozen chicken tenders and 2 hand fulls of Reames frozen dumplings, along with some baby carrots and 1 onion; plus a teaspoon of Better Then Bullion and some Kosher salt. I cooked it for 6 minutes plus 20 minutes on natural release. (power off). The chicken was perfect. The carrots were al dente (just the way I like it). The dumplings were under cooked and a little too Al Dente. The broth was perfect except a little too salty.(my fault) If you were to increase the cooking time, then the chicken and carrots will become too soft, so right now I’m not sure just what the solution is.I’ll have to give this some more thought.
Sue says
April 1, 2017 at 6:49 pmI’m from New England, and there are NO frozen egg noodles to be found out this way! I tried some fresh linguine (Buitoni?)…I cut it with scissors and I’ll let you know how it comes out…currently on NPR!
Sue says
April 1, 2017 at 7:24 pmOkay…the refrigerated linguine worked great! I added carrot coins (at cooking time) and after, some heavy cream and a cornstarch slurry (because we like it thick). Served it over mashed potatoes! Delish!
Cris says
April 4, 2017 at 4:44 pmSo glad to hear it Sue!
Beth says
January 9, 2017 at 7:21 pmNew user with the pressure cooker. How do you cook on manual? I don’t see that option.
Debby says
January 9, 2017 at 10:03 amIs there a way to make this creamy without scorching or otherwise wrecking it?
Jackie says
March 17, 2017 at 1:52 pmI’m going to make mine creamy Anne add peas and carrots by putting in carrots with chicken when done I will add one half cup frozen peas and a can of evaporated milk also at beginning will add bay leaf
Erin says
January 8, 2017 at 11:16 amI never knew frozen noodles existed… where are they normally found in the frozen section? I looked yesterday and couldn’t find any. I’d love to try this as my first recipe using my instant pot!
Mary says
January 8, 2017 at 7:58 pmReames frozen noodles. They’re in the frozen section. In our store they’re by the frozen ravioli.
Adam says
January 9, 2017 at 3:20 pmFrozen egg noodles seem to usually be near the frozen garlic bread.
Laura says
April 21, 2017 at 4:06 pmMy store has the Reames frozen noodles in the frozen bread area.
Kara says
January 7, 2017 at 6:39 pmThanks for the recipe! Question: Do you thaw the noodles before adding to the recipe or use them frozen?
Julie says
January 6, 2017 at 5:04 pmI would like to know if you could use dry noodles instead of frozen and what would we need to change if anything.
Cris says
January 7, 2017 at 1:37 amHi Julie-
I haven’t tried it, but I think they should work. Let me know how it goes!
Julie says
January 5, 2017 at 11:50 amI’m cooking for two – if I cut this recipe in half will it change the cooking time?
Cris says
January 7, 2017 at 1:36 amHi Julie-
I haven’t tested a smaller amount so I can only guess. I would assume the time under high pressure still needs to be 5 minutes but I would guess that the time it takes to get to that pressure might change due to their being less content in the pot. Let me know how it goes!
Melissa Toppins says
January 3, 2017 at 4:56 pmHi! I’m new to the instant pot world, but wanted to start with this recipe! I have a combo of chicken thighs and breasts I need to use on hand. Any tips for cooking times? Thanks in advance!
Cris says
January 7, 2017 at 1:31 amI haven’t tried pieces of chicken bigger than tenders, so I would just cut them in strips if you want to follow the method we used. Or, you could increase your time to 8-10 minutes and it would likely be fine in whole pieces. I haven’t tested this, so let me know how it goes if you try it. Enjoy!
Kristen says
January 2, 2017 at 7:27 pmnew pressure cooker(instant pot) owner. how do you do a slow release?
Cris says
January 2, 2017 at 10:29 pmHi Kristen!
Natural release means instead of flipping the pressure valve to “Quick Release” at the end of cooking you leave it on sealed for 15-20 minutes until it naturally unseals. Hope that helps!
Jeannette says
December 31, 2016 at 5:28 pmJust made this in my Instant Pot. First dish I have made in my new Christmas gift! These are incredible! My kids just keep going back for more!
Cris says
January 2, 2017 at 10:27 pmSo glad to hear you enjoyed it Jeanette!
Kelly says
December 31, 2016 at 1:08 pmI forgot to thaw my chicken. How much time do you think I should add to make up for the frozen tenders?
Cheryl Taylor says
December 30, 2016 at 12:58 pmCould you use dry noodles for this, not frozen? How would that change cooking time?
Cris says
January 7, 2017 at 1:28 amHi Cheryl-
I haven’t tried them. I doubt it would change the cooking time much but I haven’t tested it. If you do I’d love to hear how it goes! Enjoy!
Cody says
December 29, 2016 at 7:10 pmFrozen or thawed chicken?
Cris says
December 29, 2016 at 10:04 pmHi Cody-
We used thawed chicken. Enjoy!
Allison Harris says
December 29, 2016 at 12:04 pmNew to pressure cooking! You only cook this for 5 minutes? Where does the other 30 minutes of cooking go? Help!
Cris says
December 29, 2016 at 10:04 pmHi Allison!
You set your pressure cooker to 5 minutes under high pressure. However, the timer won’t start until the pot reaches pressure which will take time heating up and the food will partially cook during that time. We also use a natural release after the timer goes off which will take some time too. So while your timer is set to 5 minutes, there is time before and after the timer that adds up. Does that make sense?
Bridge=it says
December 26, 2016 at 7:12 pmHello Cris – new pressure cooker owner here! Should I cut the chicken before adding it to the pot? Also, all I have are chicken breast – same result?
Cannot wait to try this!
Cris says
December 28, 2016 at 12:07 amHi Bridgeit-
I used tenders, so I would assume if you cut your breasts into strips it should work similarly. I haven’t tried it with full breasts, but I would assume if you left them fully intact the cooking time would be longer. Enjoy!
Debi H says
December 22, 2016 at 5:21 pmHi Cris – just wondering why the slow cooker version calls for 24oz of noodles but the pressure cooker version calls for 16oz. Please advise. Thanks!
Cris says
December 22, 2016 at 5:32 pmI am so glad you caught that Debi! It is 24 Oz. I meant to write 1lb 8oz and I left the 8 Oz off! I fixed it. Thank you!
DebiH says
December 23, 2016 at 3:46 pmOops!!!! Same issue with the pressure cooker beef and noodle recipe. 🙂
Thanks for all of your great recipes!!
Cris says
December 23, 2016 at 3:49 pmOh goodness! Thanks for the heads up. I just went and fixed it too. I was clearly having an off day! Merry Christmas!