Name: Creamy Instant Pot Chicken & Noodles
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 2 pounds (about 900 g) boneless skinless chicken breast (frozen is fine); 5 cups chicken stock; 1/4 teaspoon salt; 1/4 teaspoon pepper; 2 teaspoons garlic powder; 1 teaspoon onion powder; 1 teaspoon dried thyme; 16 ounces / 450 g wholemeal rotini pasta (or pasta of your choice); 24 ounces / 650-700 g frozen mixed veggies; 1 cup sour cream

Creamy and hearty, these Instant Pot chicken and noodles recipe is super easy to prepare and you can use frozen chicken and frozen veggie mix for a no-fuss family dinner.

Creamy Instant Pot Chicken &amp; Noodles

(about 900 g) boneless skinless chicken breast (frozen is fine)

chicken stock

salt

pepper

garlic powder

onion powder

thyme

/ 650-700 g frozen mixed veggies

sour cream

Turn the Instant Pot on and place the chicken breasts, stock, salt, pepper, garlic powder, onion powder and thyme inside the pot. Pop the lid on top, lock, and set to HIGH pressure for 10 minutes. After 3 beeps, the pressure will start to build and the cooking process will begin.

Once the timer goes off, do a quick release (move the top valve to Venting) to let off all of the steam pressure.

Remove the chicken and dice into small pieces. Return the chicken to the Instant Pot with the stock in it and add the veggies and pasta. Stir through and pop the lid back on top. Set to HIGH pressure for 1 minute, then do another quick release once the timer finishes.

Open the pot and stir in the sour cream, add a splash of milk or water if needed to loosen it up a bit. Adjust the salt and pepper to your liking and serve.

I'm making this for the 3rd time, and it's amazing. The only thing different I've done, is use boneless chicken thighs.

Super yummy, but the sauce was VERY runny. I ended up turning it to sauté and adding cornstarch to thicken.

I did corn, carrots, and peas. I also added some velveeta at the end. A big hit with the family!

Really tasty but ended up really runny. Next time I will do four cups of stock. Delicious though and sprinkled fresh Parmesan on top.

Made this and changed it just a smidge. Added a can of cream of chicken, Italian seasoning with the recipe seasonings,  and some heavy whipping cream instead of milk/sour cream. My kids loved it. Like a chicken pot pie minus the pie.

I am still learning with my Instant Pot. I tried this recipe last night. I added mushrooms and used egg noodles. I also used fresh onions and garlic. It turned out pretty good!

An unexpected hit only because I didn’t think my kids would like it! 
I used 4 cups of stock instead of 5, and only 2 chicken breasts so I added the cornstarch/water mixture to thicken and it worked perfect. Adding to my board!

Made for the first time tonight and it was very good. I followed the recipe but I add d 1 can cram of chicken at the very end, which thickened it perfectly. Will definitely make again.

Sooooooo good! We used half garlic powder and half garlic salt as well as substitute Oregano with Thyme. Also, we used egg noodles. Seriously SO yummy!!

I used frozen chicken breasts and they were not cooked fully after 10 minutes so I would add 2 min to cooking time if using frozen chicken. Also, there was no flavor with only the sour cream. I read some reviews and added a can of cream of chicken soup, Italian seasoning, and about 1/4 cup of whipping cream.

Good recipe. The sauce was a little watery. I'll definitely add some condensed soup or heavy cream next time.

Made this for the first time. It was a hit! I have a lot of picky eaters. I added some garlic and onions. Also added rosemary. And use penne pasta. Added fresh Parmesan cheese before serving.

Sorry, but this recipe was not good. Like others said, it was incredibly watery at the end. I was almost temped to drain some of the extra liquid out before adding the sour cream. Also, it needs something more than just sour cream, there's no flavor to it. A can of cream of chicken or cheddar cheese soup would've thickened it and added some actual flavor to it. 

I threw some parmesan on it and it was edible. Notice how all the comments say they added something to it? That's a sign that this recipe is not good. Also, yea, way too liquidy. Pretty sure that calorie count is off too. Yea, it has sour cream, but hardly any calories in anything else.

Made this recipe today for the first time today, when it got to the end where the noodles are cooked and before you add the sour cream, there was a lot of water, so I added some arrow root powder(it’s like corn starch) and that did the trick. Also added some shredded cheese. Kids loved it!! It’s delicious!! Will definitely make this again!!

I halved the recipe. Used 1 can reduced sodium cream of chicken soup with 2 cups water. I used frozen chicken breasts (2), 1/2 bag frozen vegtables. I cooked chicken mixture about 7 minutes - quick release then added extra-wide egg noodles. 2 minutes high pressure. I hit sauté and added in some cornstarch/water mixture, Parmesan and seasoned

Was a little watery so would possible drain some next time before I add sour cream.  But leftovers were perfect the next day since the liquid was more absorbed into the noodles. Will definitely make again.

Definitely READ COMMENTS before making. It’s a simple recipe and will make again but it needs more due to watery and bland. After reading suggested ad ins it helped. We did cream of chicken soup and Parmesan cheese also so,e Italian seasoning. Much better !! Next time may try cream cheese.
Still- thank you for a great base recipe and instructions for a great go to in our meal planning 

creamy instant pot chicken & noodles

Prep Time: 10 minutes

Cook Time: 35 minutes

Total: 45 minutes

Servings: 4

Author : Carlee of Cooking With Carlee

Ingredients

Instructions

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