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Instant Pot Chicken and Noodles is an easy pressure cooker dinner recipe using boneless, skinless chicken breasts and egg noodles in a sauce made with chicken broth, cream of chicken soup and chicken gravy mix.

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Instant Pot Chicken and Noodles is a simple but hearty dinner recipe the whole family will love.

Shredded chicken breast and egg noodles are tossed in a creamy chicken gravy sauce.

This chicken dinner recipe takes about an hour from start to finish and serves four people.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To make this pressure cooker chicken and noodles, I started by pouring some chicken broth into my Instant Pot.

Then I placed a pound of boneless, skinless chicken breasts in a single layer in the bottom of the pot.

I dumped two cans of cream of chicken soup on top of the chicken breasts.

Then I added some salt, pepper, ground sage and garlic powder to the pot.

I also added a packet of chicken gravy mix to the pot.

Then I placed the lid on the Instant Pot, turned the steam release handle to the sealing position and set the Instant Pot to pressure cook on High for 12 minutes.

When the Instant Pot was done pressure cooking I left it to natural release for 6 minutes.

After 6 minutes I turned the steam release handle to the venting position and finished releasing the pressure.

Then I removed the lid from the pot.

I used tongs to lift the chicken breasts out of the pot and transfer them to a cutting board.

I added some uncooked egg noodles to the Instant Pot.

I gently spread the egg noodles out until they were almost all submerged in the liquid.

Then I returned the lid to the Instant Pot, turned the steam release handle to the sealing position and set the Instant Pot to pressure cook on High for 3 minutes.

When the Instant Pot was done pressure cooking I left it to natural release for 4 minutes.

After 4 minutes I turned the steam release handle to the venting position and finished releasing the pressure.

While the egg noodles were cooking, I used two forks to shred the cooked chicken breasts.

Once the egg noodles were done cooking I added the shredded chicken to the pot.

I stirred until all of the chicken and noodles were coated in the sauce.

Then the dish was ready to serve.

These creamy egg noodles with shredded chicken are the perfect comfort food.

This recipe was tested in an 8 Quart Instant Pot Duo.

If you are looking for a simple pressure cooker chicken dinner recipe, then you need to try this Instant Pot Chicken and Noodles!

More Instant Pot Chicken Recipes You’ll Love…

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make this Instant Pot Chicken and Noodles:

• 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
• ½ teaspoon ground sage
• 1 teaspoon garlic powder
• 0.87 oz chicken gravy mix
• 12 oz wide egg noodles

How to Make Instant Pot Chicken and Noodles:

1. Pour the chicken broth into the Instant Pot.
2. Place the chicken breasts in a single layer in the bottom of the pot.
3. Pour the cream of chicken soup on top of the chicken breasts.
4. Add the salt, pepper, ground sage and garlic powder to the pot.
5. Add the gravy mix to the pot.
6. Place the lid on the Instant Pot, turn the steam release handle to the sealing position and set the Instant Pot to pressure cook on High for 12 minutes.
7. When the Instant Pot is done pressure cooking, leave it to natural release for 6 minutes.
8. After 6 minutes turn the steam release handle to the venting position and finish releasing the pressure.
9. Remove the lid and use tongs to transfer the chicken breasts to a cutting board.
10. Add the egg noodles to the pot.
11. Gently spread the egg noodles out until they are almost all submerged in the liquid.
12. Return the lid to the pot, turn the steam release handle to the sealing position and set the Instant Pot to pressure cook on High for 3 minutes.
13. While the egg noodles are cooking use two forks to shred the chicken breasts.
14. When the Instant Pot is done pressure cooking, leave it to natural release for 4 minutes.
15. After 4 minutes turn the steam release handle to the venting position and finish releasing the pressure.
16. Add the shredded chicken to the pot and stir until all of the noodles and chicken are coated in sauce.
17. Serve and enjoy!

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