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Grandma's Famous Chicken and Noodles in the Instant Pot. Shredded chicken with hearty vegetables and thick egg noodles in a thick, creamy sauce. This is comfort food at it's finest. 

Grandma's Famous Chicken and Noodle Dinner in an Instant Pot

Grandma's Famous Chicken and Noodles in the Instant Pot. Shredded chicken with hearty vegetables and thick egg noodles in a thick, creamy sauce. This is comfort food at it's finest. 
Course dinner
Cuisine American, Italian, polish
Keyword chicken and noodles, chicken noodle dinner, family recipe, instant pot, instant pot dinner
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 8

Ingredients

  • 2 large chicken breasts (frozen or fresh)
  • 2 cans cream of chicken soup
  • 1 32 ounce can of chicken broth
  • 1/2 stick butter
  • 2 garlic cloves, minced
  • 1/2 large red onion, diced
  • 2 bay leaves
  • 1 T. poultry seasoning
  • pinh salt and pepper to taste
  • 1 package 16 ounce frozen egg noodles I use Grandma's brand
  • 6-8 medium yukon potatoes (you can use any brand) cubed
  • 2 cups chopped carrots
  • 1-2 cups chopped celery

Instructions

  1. Turn your Instant Pot to the Saute' mode. Add chicken soup, chicken broth, garlic, butter, bay leaves, and poultry seasoning and salt and pepper. Stir until butter is melted. 

    Grandma's Famous Chicken and Noodles in the Instant Pot. Shredded chicken with hearty vegetables and thick egg noodles in a thick, creamy sauce. This is comfort food at it's finest. 

  2. Cancel the Saute' mode and add chicken breasts, and onion. Put the lid on your Instant Pot and pressure to "pressure" setting. Set Instant Pot to Manual or Pressure Cooker and set time for 20 minutes. 

  3. After cooking cycle ends, let it naturally release until the pin drops and you can open the lid. 

  4. Cancel the Instant Pot setting. I just unplug it. Take the chicken out. Put the potatoes, carrots and celery in. Plug Instant Pot back in and set the Instant Pot to Manual or Pressure Cooker setting and cook potatoes for 10 minutes. 

  5. While the potatoes and veggies cook, shred the chicken. 

  6. When potatoes and veggies are done, manually release the pressure by turning the pressure dial from "pressure" to "pressure release". Put a cloth over the steam release to keep fluid from coming out onto your counters. Open the lid once the pressure pin drops. 

  7. Add the noodles and shredded chicken into the potato broth mixture. Make sure that the noodles are submerged and mixed into the sauce. 

  8. Set Instant Pot to manual or "pressure Cooker" and set for 6 minutes. Set pressure dial to "pressure".

  9. Once the cooking cycle has ended, manually release the pressure like you did after the last step. Put a cloth over the steam vent, turn the vent from "pressure" to "pressure release" and let the stem vent through the cloth until the pin drops and you can open the lid. 

  10. Open the lid and put your chicken and noodle dish on a platter and serve! You can garnish with fresh herbs.