Quick & Cozy Instant Pot Chicken Noodles

For the Chicken

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  ▢
  
  
  2
  pounds
  boneless, skinless chicken breasts
  approximately 3-6 chicken breasts depending on size

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  salt
  to taste

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  freshly cracked black pepper
  to taste

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  ¼
  cup
  unsalted butter
  cut into smaller pieces

For the Noodles and Sauce

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  2
  cups
  low-sodium chicken broth

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  ▢
  
  
  2
  10.5-ounce cans
  cream of chicken soup
  21 ounces total

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  1
  teaspoon
  Italian seasoning

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  2-3
  cloves
  garlic
  minced

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  12
  ounces
  wide egg noodles

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  ▢
  
  
  ½
  cup
  heavy cream
  at room temperature

• Begin by preparing your chicken. Place 2 pounds boneless, skinless chicken breasts on a clean cutting board. Use paper towels to pat the chicken breasts thoroughly dry on all sides; this step is crucial for achieving a good sear. Season them generously with salt and freshly cracked black pepper on all surfaces. Set the seasoned chicken aside while you prepare the Instant Pot.
• Activate the Sauté mode on your Instant Pot. Once the display reads “Hot,” add ¼ cup unsalted butter, which has been cut into smaller pieces for faster melting. Allow the butter to fully melt, stirring occasionally with a wooden spoon to ensure it coats the entire bottom surface of the Instant Pot insert evenly. This will prevent sticking and contribute to a rich flavor.
• When the butter is completely melted and shimmering, carefully place the seasoned chicken breasts directly onto the hot bottom of the Instant Pot insert. Sear the chicken breasts for 2 to 3 minutes on each side, or until they develop a beautiful golden-brown crust. This searing step adds a depth of flavor that is essential for a truly delicious dish. Once both sides are seared, transfer the chicken to a large plate and set it aside; it does not need to be cooked through at this stage.
• Pour 2 cups low-sodium chicken broth into the Instant Pot insert. Immediately use a large wooden spoon to scrape up any browned bits of chicken that may have stuck to the bottom of the pot during searing. This crucial deglazing step not only incorporates all those delicious caramelized flavors into your broth but also prevents a “burn” warning during the pressure cooking cycle. Stir well until the bottom is completely clear.
• To the deglazed Instant Pot, add 2 10.5-ounce cans of cream of chicken soup (totaling 21 ounces), 1 teaspoon Italian seasoning, and 2-3 cloves of minced garlic. Stir all these ingredients thoroughly until they are well combined and the mixture is smooth. Carefully return the seared chicken breasts to the Instant Pot, nesting them into the sauce mixture.
• Secure the lid on your Instant Pot, ensuring it is properly locked, and set the steam release valve to the “Sealing” position. Select the “Manual” or “Pressure Cook” setting and set the cook time to 12 minutes on High Pressure. The Instant Pot will take some time to build pressure before the 12-minute countdown begins.
• Once the 12-minute cooking cycle is complete, carefully perform a Quick Release of the pressure by turning the steam release valve to the “Venting” position. Use a long-handled spoon or kitchen mitt to protect your hand from the hot steam. Once all the pressure has been released and the float valve drops, safely remove the lid from the Instant Pot.
• Using tongs, transfer the cooked chicken breasts from the Instant Pot to a large bowl. With two forks, shred the chicken into pieces of your desired size – you can go for finely shredded or larger chunks, depending on your preference. Once shredded, return the chicken to the Instant Pot and stir it into the creamy sauce, ensuring it is well incorporated.
• Now, add 12 ounces of wide egg noodles and ½ cup of heavy cream (remembering to use room temperature cream as per our notes). Stir everything together thoroughly, making sure the noodles are submerged in the liquid. Secure the lid on the Instant Pot once more, ensuring the vent is in the “Sealing” position. Set the Instant Pot to “Manual” or “Pressure Cook” on High Pressure for just 2 minutes.
• As soon as the 2-minute cook time is finished, perform an immediate Quick Release of the pressure. This is important to prevent the noodles from becoming overcooked and mushy. Once all the steam has released, carefully remove the lid. Stir the chicken and noodle mixture well to fully combine all the ingredients and distribute the creamy sauce. If the sauce appears a little thin, let the mixture stand for 2 to 3 minutes, stirring occasionally, and it will naturally thicken to a perfect consistency.
• Your incredibly delicious Instant Pot Chicken and Noodles are now ready to be enjoyed! Portion the prepared dish into serving bowls. Serve warm with your desired sides, such as a fresh green salad, crusty bread, or steamed vegetables. This dish is hearty enough to be a complete meal on its own, but also pairs wonderfully with light accompaniments.

• Heavy Cream: For the best results and to prevent any curdling or separation in your luxurious sauce, it is absolutely essential that your heavy cream is at room temperature before adding it to the hot ingredients in the Instant Pot. If cold cream is introduced to a hot environment, the sudden temperature difference can cause the fats to separate, leading to an undesirable texture. Plan ahead by taking your heavy cream out of the refrigerator about 30 minutes to an hour before you intend to use it.
• Serving Suggestions: While this Instant Pot Chicken and Noodles is a complete meal on its own, you can elevate your dining experience with some simple additions. A sprinkle of fresh parsley or chives adds a pop of color and freshness. Consider serving it alongside a crisp, vibrant green salad with a light vinaigrette to cut through the richness, or some steamed green beans or asparagus for added nutrients. Garlic bread or crusty artisan bread is perfect for soaking up every last drop of the delectable creamy sauce.
• Storage and Reheating: Leftovers of this creamy chicken and noodles dish are just as delicious, if not more so, the next day! Allow any remaining portions to cool completely before transferring them to an airtight container. Store in the refrigerator for up to 3-4 days. To reheat, you can use the microwave in 1-minute intervals, stirring in between, until heated through. Alternatively, gently reheat on the stovetop over medium-low heat, adding a splash of chicken broth or milk to loosen the sauce if it has thickened too much during refrigeration. Avoid overheating to maintain the tender texture of the chicken and noodles.
• Freezing Instructions: While technically possible, freezing creamy pasta dishes can sometimes alter the texture of the sauce upon thawing and reheating, making it slightly grainy or separated. If you do choose to freeze, ensure the dish is completely cooled, then transfer it to freezer-safe containers or bags. It can be stored for up to 2-3 months. Thaw overnight in the refrigerator before reheating gently, as described above, and be prepared to stir vigorously or add a bit more liquid to restore the desired consistency.