Instant Pot Chicken And Noodles With Cream Of Mushroom Soup

This is one of my favorite fall recipes, if you love comfort food, you will so love this recipe for instant pot chicken and noodles with cream of mushroom soup.

This is an easy recipe for a quick chicken and noodles dinner. It’s the perfect quick meal, that is so comforting, and your family will love this recipe in the fall or winter.

Add your favorite vegetables, and your family will love this recipe!

If you love quick Instant Pot Recipes, try my recipe for Copycat Instant Pot Panera Bread Chicken Noodle Soup, Instant Pot Wild Rice Soup, Outback Steakhouse Walkabout Soup, or Air Fryer Tomato Soup.

Ingredients Needed For Instant Pot Chicken And Noodles With Cream Of Mushroom Soup

Here are the simple ingredients, that you will need:

• Boneless, skinless chicken breasts
• Egg Noodles, or your favorite noodles.
• Cream of Mushroom Soup
• Chicken Broth
• Onion
• Garlic
• Salt and Pepper
• Olive Oil
• Dried Thyme
• Dried Rosemary

How To Make Instant Pot Chicken And Noodles With Cream Of Mushroom Soup

Here are the step-by-step directions, the full ingredient list are below in the printable recipe card, at the bottom of the post:

Prepare the Instant Pot: Set the Instant Pot to the “Sauté” function. Once hot, add the olive oil and sauté the chopped onion until translucent, about 3-4 minutes. Add the minced garlic and cook for an additional 30 seconds.

Sear the Chicken: Season the chicken breasts with salt and pepper. Add the chicken breasts to the Instant Pot and sear for 2-3 minutes on each side until lightly browned.

Add Ingredients: Pour in the chicken broth and cream of mushroom soup, stirring to combine. Sprinkle in the dried thyme and rosemary.

Pressure Cook: Close the lid of the Instant Pot and ensure the valve is set to “Sealing.” Select the “Manual” or “Pressure Cook” function and set the timer to 10 minutes on high pressure.

Release Pressure: When the cooking time is up, allow the pressure to release naturally for 5 minutes, then carefully switch the valve to “Venting” to release any remaining pressure.

Add Noodles: Open the lid and stir in the egg noodles. Set the Instant Pot to the “Sauté” function again and cook, stirring occasionally, until the noodles are tender, about 4-5 minutes.

Shred Chicken: Remove the chicken breasts from the pot and shred them with two forks. Return the shredded chicken to the pot and mix well.

Instant Pot Chicken And Noodles With Cream Of Mushroom Soup Recipe Tips

• Use Fresh Ingredients: For the best flavor, use fresh garlic and onion. Fresh ingredients can enhance the overall taste of your dish.
• Sear the Chicken: Searing the chicken breasts before pressure cooking adds a depth of flavor and helps to lock in the juices. Don’t skip this step if you can help it.
• Deglaze the Pot: After searing the chicken, make sure to scrape up any browned bits from the bottom of the pot. This adds extra flavor and prevents the “Burn” notice during pressure cooking.
• Check Noodle Cooking Time: The cooking time for noodles may vary based on the brand and type. Start checking the noodles a minute or two before the suggested time to ensure they don’t overcook.
• Shred Chicken Thoroughly: Shredding the chicken into small, bite-sized pieces will help it distribute evenly throughout the noodles and sauce.
• Adjust Consistency: If the dish is too thick after adding the noodles, you can stir in a bit more chicken broth to reach your desired consistency.
• Season to Taste: Before serving, taste the dish and adjust the seasoning if needed. Sometimes, a little extra salt or pepper can make a big difference.
• Use Low-Sodium Options: To make the recipe healthier, consider using low-sodium cream of mushroom soup and chicken broth.
• Add Veggies: For a complete meal, you can stir in some frozen peas or chopped carrots during the last few minutes of cooking.
• Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. This dish also freezes well, making it a great option for meal prep.

Instant Pot Chicken And Noodles With Cream Of Mushroom Soup Recipe Faqs

Can I use frozen chicken breasts? Yes, you can use frozen chicken breasts. Just increase the cooking time by a few minutes. Make sure to adjust the liquid amount if needed to ensure proper pressure cooking.

What type of noodles should I use? Egg noodles are the traditional choice for this recipe, but you can use other types of noodles like rotini or penne. Just adjust the cooking time based on the type of noodle you choose.

Can I substitute the cream of mushroom soup? Yes, you can substitute cream of chicken or cream of celery soup if you prefer. For a dairy-free option, try a dairy-free cream soup or a homemade cashew cream.

How can I make this dish healthier? To make it healthier, use low-sodium cream of mushroom soup and chicken broth. You can also add vegetables like peas, carrots, or spinach to increase the nutritional value.

What should I do if the noodles are overcooked? If the noodles are overcooked, try reducing the cooking time next time. For this batch, you can stir in a bit of extra broth or cream to adjust the texture.

Can I make this dish ahead of time? Yes, you can prepare this dish ahead of time. Store it in an airtight container in the refrigerator for up to 3-4 days. Reheat thoroughly before serving.

How do I store leftovers? Store leftovers in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze the dish in a freezer-safe container for up to 3 months.

Can I add vegetables to this recipe? Absolutely! Add frozen peas, chopped carrots, or any other vegetables you like during the last few minutes of cooking to incorporate them into the dish.

What if my Instant Pot shows the “Burn” notice? If you see the “Burn” notice, it could be due to food sticking to the bottom. To avoid this, deglaze the pot by scraping up any browned bits before pressure cooking.

Can I use chicken thighs instead of breasts? Yes, chicken thighs work well in this recipe and add more flavor. Just be sure to adjust the cooking time if needed, as thighs can be slightly more tender than breasts.

More Easy Instant Pot Recipes

• Instant Pot Southern sweet tea
• instant pot sopa de chicharos

Equipment Used:

• Instant Pot Duo 7-in-1 Electric Pressure Cooker, Sterilizer, Slow Cooker, Rice Cooker, Steamer, Saute, Yogurt Maker, and Warmer, 6 Quart, 14 One-Touch Programs