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Pioneer Woman Instant Pot Chicken & Noodles
Adapted for the Instant Pot by Elizabeth Krochman McDonald
  • 2 cans cream of chicken soup
  • 2 cans chicken broth (15oz each)
  • 1 stick butter or margerine
  • 1 lb chicken breasts (fresh or frozen)
  • 1 packages frozen egg noodles (24 oz) I used Reames.
  1. Put chicken in Instant Pot first.
  2. Pour the two cans of soup, chicken broth and butter on top.
  3. Put the lid on Instant Pot and use POULTRY setting.*
  4. Set to 25 mins for frozen chicken, or 15 mins for thawed chicken.
  5. Natural Pressure Release.
  6. Pull chicken out and shred chicken.
  7. Put chicken back into broth with a whole bag of frozen egg noodles.
  8. Stir and put lid back on pot.
  9. Set the instant pot to SOUP setting for 5 mins.
  10. When complete do a Quick Release, but very slowly so the liquid doesn't come out the vent.
  • *If your pot doesn't have a Poultry function use the Manual or Pressure Cook function instead. 
  • Made this recipe again tonight and I made a few changes: 
  • I didn't have cream of chicken soup so I added one can cream of mushroom and one can of cream of celery instead. I also cut the butter in half. Then I cooked the noodles for 8 mins instead of 5. 
  • I think it turned out better the second time around. It had a bit more flavor and the noodles were a little less chewy.