Looking for a quick and easy dinner that can be done in no time and using chicken and veggies from the freezer? This hearty meal of Instant Pot chicken and noodles is it! It’s creamy, delicious and will please the whole family. This recipe is by our contributor Carlee from Cooking With Carlee.
Do you know that feeling where you don’t have a dinner menu planned and your family is all standing there wondering what you’re serving? There is no meat defrosted, nothing prepped and you don’t have any ideas. Creamy chicken and noodles is the kind of dinner that solves those problems.
You can start with frozen chicken, the whole meal is made in the Instant Pot and there is very little effort involved. Your family will enjoy a flavorful meal without ever knowing how close you were to disaster!
WHY YOU’LL LOVE INSTANT POT CHICKEN NOODLES
This Instant Pot creamy chicken and noodles recipe is based off one of my family’s favorite meals, creamy chicken pot pie. We love the flavor of the pie, but we don’t always have the time to put it together and let it bake. Last fall, I transformed that recipe into a one-pot meal that gave us that flavor quicker. Now, I have taken it one step further by making it in the Instant Pot.
This family-friendly dinner comes together in a snap, with ingredients you are likely to have on hand. First, you cook the chicken in broth, then toss in the pasta and veggies. In no time at all, you will be stirring in the sour cream and serving up dinner. There is only one dish to clean and the whole family will be happy. If you like to try another one-pot family meal, check out my creamy spaghetti and meatballs recipe on my blog.
Get inspired with more Instant Pot pasta recipes here.
Instant Pot Chicken & Noodles: Cooking Notes
I used whole grain rotini for this dish to add a little extra fibre to the meal. However, you can use any pasta you’d like. I would recommend using pasta with ridges or swirls to help pick up the sauce, but from there you can do whatever your heart desires.
If you aren’t a fan of mixed vegetables, you could use peas and carrots instead. Or feel free to use all peas if you prefer. It will be good no matter what vegetables you decide to use.
Frozen chicken breasts work well for this recipe, making this a great meal for days when you forgot to pull something out. If you have defrosted or fresh chicken, go ahead and brown it a bit before you cook it.
About The Recipe Author
I am Carlee from Cooking With Carlee. I am a busy mom who likes to share approachable mostly homemade meals. I also share a lot of treats and am a bit of a frosting fanatic. My site started as a way to preserve old family recipes as well as broaden my culinary repertoire. Now it is a fun way to be creative while feeding my family. Find me on Facebook, Instagram, Twitter, Pinterest.
More One-Pot Instant Pot RecipesPrint
Creamy and hearty, these Instant Pot chicken and noodles recipe is super easy to prepare and you can use frozen chicken and frozen veggie mix for a no-fuss family dinner.
2 pounds (about 900 g) boneless skinless chicken breast (frozen is fine)
5 cups chicken stock
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
16 ounces / 450 g wholemeal rotini pasta (or pasta of your choice)
24 ounces / 650-700 g frozen mixed veggies
1 cup sour cream
Turn the Instant Pot on and pllace the chicken breasts, stock, sat, pepper, garlic powder, onion powder and thyme inside the pot. Pop the lid on top, lock and set to HIGH pressure, 10 minutes. After 3 beeps, the pressure will start to build and the cooking process will begin.
Once the timer goes off, do a quick release (move the top valve to Venting) to let off all of the steam pressure.
Remove the chicken and dice into small pieces. Return the chicken to the Instant Pot with the stock in it and add the veggies and pasta. Stir through and pop the lid back on top. Set to HIGH pressure for 1 minute, then do another quick release once the timer finishes.
Open the pot and stir in the sour cream, add a splash of milk or water if needed to loosen it up a bit. Adjust the salt and pepper to your liking and serve.
- Serving Size: 2 cups
- Calories: 642
- Sugar: 5.3 g
- Sodium: 534.8 mg
- Fat: 13.9 g
- Saturated Fat: 4.9 g
- Carbohydrates: 77.3 g
- Fiber: 10.8 g
- Protein: 53.7 g
- Cholesterol: 131.2 mg
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