If you love easy Instant Pot dinners, this Instant Pot Creamy Chicken and Noodles with Vegetables is going to be one of your favorites!
After our Instant Pot Cheesy Chicken and Rice recipe went viral, we knew that we needed to make a version of it with pasta.
I LOVE using my Instant Pot and use it 4-5 days a week . . . and that is coming from the sister who swore by her slow cooker!
Our version of this chicken and pasta in the pressure cooker is also adapted from our SUPER POPULAR Chicken and Noodle Casserole.
This recipe comes together in a matter of minutes and will be one that your whole family enjoys!
Need more Instant Pot Chicken recipes? Here are 28 of our most popular recipes!
Ingredients in Instant Pot Creamy Chicken and Noodles:
- olive oil
- chicken
- onion
- dried parsley
- garlic powder
- onion powder
- Salt and pepper
- frozen mixed vegetables
- egg noodles
- chicken broth
- water
- evaporated milk
- shredded cheddar cheese
- Fresh parsley (optional)
How to make Instant Pot Creamy Chicken and Noodles:
Press SAUTE on your Instant Pot and let it heat up.
Add in the olive oil, chicken and onion.
Sauté for 2-3 minutes or until the outside of the chicken is seared.
Add in parsley, garlic powder, onion powder, salt and pepper. Mix well so that all chicken is coated in seasonings.
Add in egg noodles, chicken broth, water and frozen vegetables.
Cook on manual high pressure for 5 minutes.
Do a quick release of the pressure. Remove the lid once the pressure is gone and stir in evaporated milk.
Press SAUTE button again.
Cook for another 2-3 minutes or until sauce thickens.
Add in shredded cheese and mix until melted and sauce is smooth. Serve topped with fresh parsley, if desired.
Related Article: How to convert any recipe into an Instant Pot recipe!
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Add different vegetables:
You can change this recipe up by adding your favorite frozen vegetables or even fresh vegetables! Mix your favorites to make this dish your own.
Some vegetables to try in this recipe would be:
- broccoli
- cauliflower
- green beans
- peas
- zucchini
- squash
- spinach
- green peppers
If you use fresh vegetables, they might need to cook for a little longer or you could steam them before throwing them in with the chicken and noodles mixture to make sure that they are tender.
What Instant Pot do I use?
I have the Instant Pot LUX 6 Quart 6-in-1 Programmable Pressure Cooker.
It’s basically 6 appliances in 1 – pressure cooker, rice cooker, saute, steamer, cake maker, and warmer.
More of our favorite Instant Pot Chicken recipes:
- Instant Pot Chicken Tikka Marsala
- Instant Pot Cheesy Chicken and Pasta
- Cream Cheese Chicken Pasta in the Instant Pot
- Dump and Go Instant Pot Chicken Noodle Soup
- Teriyaki Chicken and Rice Bowls in the Instant Pot
- Instant Pot Chicken and Noodles Recipe
Instant Pot Creamy Chicken and Noodles (with Vegetables)
Ingredients
- 1 Tablespoon olive oil
- 1 ½ pounds chicken, cut into bite-sized pieces
- 1 onion, diced
- 1 teaspoon dried parsley
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- salt and pepper, to taste
- 16 ounces frozen mixed vegetables
- 16 ounces egg noodles
- 4 cups chicken broth
- 1 cup water
- 1 cup evaporated milk
- 1 cup shredded cheddar cheese
- Chopped fresh parsley, optional topping
Equipment
Instructions
- Press SAUTE on your Instant Pot and let it heat up. Add in the olive oil, chicken and onion.
- Sauté chicken and onion in the Instant Pot for 2-3 minutes or until the outside of the chicken is seared.
- Add in parsley, garlic powder, onion powder, salt and pepper. Mix well so that all chicken is coated in seasonings.
- Add in egg noodles, chicken broth, water and frozen vegetables. Don't stir together – just keep everything layered and try to have as much of the noodles covered by the liquid as possible (it's okay if they are not completely covered).
- Press MANUAL button and set timer for 5 minutes.
- Do a quick release of the pressure. Remove the lid once the pressure is gone and stir in evaporated milk.
- Press SAUTE button again.
- Cook for another 2-3 minutes or until sauce thickens. Add in shredded cheese and mix until melted and sauce is smooth. Serve topped with fresh parsley, if desired
Notes
- If you don’t have evaporated milk, you can substitute with 1 cup of heavy cream or 1 cup of half and half. You can try regular milk, but your sauce won’t be as thick and creamy.
- Feel free to add other vegetables. Here are some of our favorites:
- broccoli
- cauliflower
- green beans
- peas
- zucchini
- squash
- spinach
- green peppers
- If you use other fresh vegetables, they might need to cook for a little longer or you could steam them before throwing them in with the chicken and noodle mixture to make sure that they are tender.
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.Be sure to not miss another recipe!
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I added some mushrooms and halved the recipe. And I used wholemeat spaghetti. Did it 6 min and it turned out great. The broccoli wasn’t visible anymore. My son didn’t care. He hates broccoli but ate very much!
Do the egg noodles have to be cooked prior to being added or will it be okay to add uncooked egg noodles?
You do not cook the egg noodles before adding them into the instant pot. Just add them in from the package.
Very tasty. I followed the recipe exactly but at the end the evaporated milk did not thicken and was left with a lot of leftover liquid.
Delicious! Turned out perfect! I added a little more cheese since my husband is a cheese lover 😋
Quick and easy! I used a 15 oz can of evaporated milk and added cornstarch slurry to thicken. I will be making this again!
Can this be frozen?
Yes this should freeze well