Creamy Chicken and Noodles
By :Chop Secrets
Print Recipe
Votes: 21
Rating: 4.29
Rate this recipe!
Course Dinner
Cuisine Modern
Difficulty Easy
Duration 30-60 min
Cooking Technique Pressure Cook
Main Ingredient Chicken Broth, Chicken Thighs
Prep Time 0 minutes
Cook Time 45 minutes
Servings
6 - 8 servings
Ingredients
  • 4 cups low-sodium chicken broth warmed
  • 1 lb boneless skinless chicken thighs
  • 4 tbsp butter
  • 21 oz cream of chicken soup 2 cans 10.5 oz
  • 24 oz frozen egg noodles
  • 2 tbsp chopped italian parsley and fresh cracked pepper for garnish optional
Course Dinner
Cuisine Modern
Difficulty Easy
Duration 30-60 min
Cooking Technique Pressure Cook
Main Ingredient Chicken Broth, Chicken Thighs
Prep Time 0 minutes
Cook Time 45 minutes
Servings
6 - 8 servings
Ingredients
  • 4 cups low-sodium chicken broth warmed
  • 1 lb boneless skinless chicken thighs
  • 4 tbsp butter
  • 21 oz cream of chicken soup 2 cans 10.5 oz
  • 24 oz frozen egg noodles
  • 2 tbsp chopped italian parsley and fresh cracked pepper for garnish optional
Votes: 21
Rating: 4.29
Rate this recipe!
Instructions
  1. Add warmed broth, chicken, butter and soup to the Instant Pot, in that order. Do not stir.
  2. Secure the lid, making sure the vent is closed.
  3. Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 10 minutes.
  4. When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  5. Carefully remove the chicken from the pot to a cutting board and shred.
  6. Meanwhile, rinse the inside of the lid with cold water. Add the noodles to the pot and stir to mix, then secure the lid, making sure the vent is closed.
  7. Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 5 minutes.
  8. When the time is up, let the pressure naturally release for 5 minutes, then perform a controlled release of the remaining pressure, watching out for any starchy spray.
  9. Return the chicken to the pot and stir to combine. Serve hot topped with chopped italian parsley and fresh cracked pepper (optional).
Recipe Notes

*The MANUAL and PRESSURE COOK buttons are interchangeable.

21 replies
  1. dalehammontree@gmail.com
    dalehammontree@gmail.com says:

    Very good. When I make this again I will use more chiken and fewer noodles. Also, I will cook the noodles a little longer.

  2. Krissy0739
    Krissy0739 says:

    Its really good! I made this as my first dish with the IP! Its even better tasting as leftovers which i love! I added more chicken than listed and it was amazing!

  3. Mizzztrina
    Mizzztrina says:

    I cant rate this yet as I didnt eat it (juicing), but my familly did and really enjoyed it! I may have to make more servings next time as its 7 of us in the house and they were fighting over the last of it, lol! I would say it was a hit at our home!!!!!

  4. bagadams
    bagadams says:

    It turned out nicely. I was, however, confused to the cream of chicken soup. Does this recipe call for 2 cans of 10.5 oz cream of chicken soup or 1 can and a small portion of a second can? I think by using 2 cans my chicken and noodles turned into a soup. But it was still delicious!

  5. SkyBlueBella
    SkyBlueBella says:

    Delicious and easy! I added a but of crushed rosemary when cooking the chicken and a couple of sliced carrots when i added the noodles.

  6. Instant Pot
    Instant Pot says:

    Hi Bagadam,

    The recipe calls for 21 oz total of cream of chicken which is 2, 10.5 oz cans.

    If it is too liquidy for your preference than you can use less.

  7. Compupam
    Compupam says:

    Very good, very easy recipe! The only thing I changed was at the end of cooking after adding the chicken back in I added a can each of carrots, peas, and corn. This added some vegetables to the recipe and my kids and husband loved it. We will make again when we need a quick and easy meal. I think next time I’ll do the above and serve over mashed potatoes!

  8. Hlshelton
    Hlshelton says:

    This turned out well! My first instapot meal. I used dried egg noodles. Set timer for 2 min instead of 5 min. Came out fine.

  9. Boo
    Boo says:

    Turned out great. I clicked buy the ingredients but they were not the same as the recipe. Odd. Cook the noodles 6 min, maybe 7. It is a little bland, so add some salt.

  10. David Wolff
    David Wolff says:

    Super easy to make, and delicious! I used dried noodles for 2 minutes. I will definitely be making this again!!!

  11. Wombaat_
    Wombaat_ says:

    This is my new favorite food. It was my first time using the instapot super easy did take a little longer than 45 minutes but it turn out great. The kids loved it. I used two pounds of chicken instead but we have tons of left overs.

  12. Nigel Spencer
    Nigel Spencer says:

    Delicious and easy! I used 16oz dried egg noodles as I couldn’t find frozen. Cooked noodles 5 minutes as the recipe said, no issues. Salt to taste. WARNING the 10 minute natural release is not just a suggestion! If you ignore it you’ll have Mt. Vesuvius spewing chicken soup all over your kitchen. Don’t ask me how I know.

  13. Matnurse5
    Matnurse5 says:

    I used chx breast and added a sm can of peas when I put the shredded chicken back. I found it very bland even after seasoning with salt and pepper, I think next time I might use cream of mushroom soup with garlic,

  14. skchow32
    skchow32 says:

    Great recipe.. used cream of mushroom soup instead of cream of chicken became its what i had at home….

    Really tasty… added in sweet peas to my bowl when i fixed my plate… this will be a great base recipe also

  15. sierra.r0429
    sierra.r0429 says:

    If i could leave no stars, i would. This was awful. I followed the recipe to a T, and it came out tasting bland, and the noodles weren’t cooked.

    The only good thing i have to say, is the chicken was very tender.

  16. ShariD57
    ShariD57 says:

    The recipe worked out well, but I will add a little more time on the noodles next time. A little bit chewy, but still good.
    I followed the recipe, cutting by half (I only had one 12-oz pak of Reames noodles) with one difference, substituting cream of mushroom soup, for cream of chicken. Still good!
    The best broth I found is Knorr Stock, in 4 paks of small, sealed cups of concentrate, each dissolves in 4 C. of hot water. Cheaper than the usual cartons, at about $0.95 each. Very well seasoned.

  17. Davis80
    Davis80 says:

    I used chicken breast instead & 16oz dried noodles (couldn’t find frozen). It was easy & good, just a little bland. I will make again & maybe add some veggies next time.

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