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Pressure Cooker Chicken & Noodles

September 25, 2020 by [email protected] 6 Comments

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Tender chicken and vegetables with egg noodles and a tasty broth thickened up with a heavy whipping cream roux. This pressure cooker chicken and noodles is easy comfort food!

It’s finally here, comfort food season! There is nothing like a big bowl of soup or chili or a cozy casserole when the weather turns cold. Easy comfort food like this pressure cooker creamy chicken and noodles is one of my favorites.

Jump to:
  • Ingredients
  • How to make thick and creamy chicken and noodles
  • FAQ’s
  • Want more comfort food recipes?
  • Pressure Cooker Chicken & Noodles

I recently purchased a Crock-Pot Express and other than my air fryer, I’ve never used a small appliance as much as I’ve used this. Every night I’m finding something new to make.

Pressure cooking leaves meat so tender it falls apart and most everything cooks in less than an hour compared to hours in a traditional crockpot. It’s the perfect appliance for making those cozy comfort food recipes for busy weeknights.

Ingredients

This one-pan creamy chicken with egg noodles and vegetables has-

  • Diced chicken breasts
  • Onions, carrots, and celery
  • Seasonings like thyme, rosemary, salt, pepper, and garlic powder
  • Chicken broth
  • Egg noodles
  • A quick sauce made with heavy whipping cream and cornstarch that thickens the broth

How to make thick and creamy chicken and noodles

Start by adding oil to the bottom of the pressure cooker pot.

Click ‘sauté’. Dice the chicken into small pieces, then add to the pot.

Brown the chicken on all sides. The chicken does not need to be cooked through.

Add the herbs to the chicken.

Chop the onion, celery, and carrots. Add to the pot.

Add the chicken broth to the pot.

Close the lid and make sure the steam release valve is set to ‘seal’ on the top.

Now set the pressure cooker to ‘poultry’ and set for 15 minutes. Hit ‘start’.

Once the pressure cooker runs through the 15 minutes cycle let it either naturally release for another 10 minutes or so OR you can manually release by using a spoon and moving the valve to release. Let the steam release completely then open the lid.

Now set the pressure cooker to ‘simmer’ for 7 minutes. Add the egg noodles to the pot. Stir and let the noodles cook.

The final step is thickening up the broth. In a bowl, add the heavy whipping cream. Spoon the cornstarch into it and stir to combine everything.

Add the heavy whipping cream mixture to the pressure cooker pot. Stir to combine and let cook for another 2 minutes, it will thicken up rather quickly.

FAQ’s

Do I need to add more time to the recipe if I use an Instant Pot or electric pressure cooker?

Yes, make sure to add a minimum of 20 minutes to the time for the cooker to come up to pressure and to release the pressure. Check your model’s instructions for more information.

Can you use leftover rotisserie chicken in this recipe?

Yes. Just skip the part where you brown the chicken on all sides.

What should you serve with chicken and noodles?

A side salad and biscuits or these soft homemade dinner rolls from Baking A Moment are great side dishes with this meal.

Want more comfort food recipes?

  • Bacon Cheeseburger Soup
  • Cream of Chicken Bake
  • Beef Tips & Gravy

Serve with homemade bread or a salad. And here you are……..

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

overhead shot of a plate of pressure cooker chicken & noodles with a fork in it and a cloth napkin next to it.

Pressure Cooker Chicken & Noodles

This pressure cooker chicken and noodles has tender chicken, vegetables, egg noodles, and a tasty broth thickened with heavy whipping cream.
4.85 from 13 votes
Print Pin Rate
Course: Main Dish
Cuisine: American
Keyword: instant pot, pressure cooker
Prep Time: 5 minutes
Cook Time: 22 minutes
Time for pressure cooker to come to pressure: 10 minutes
Total Time: 27 minutes
Servings: 8 servings

Equipment

  • pressure cooker

Ingredients

  • 3 boneless, skinless chicken breasts diced
  • 1 tablespoon olive oil
  • 1 small white onion diced
  • 3 stalks celery diced
  • 3 stalks carrots ends and skin removed and diced
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon salt & pepper
  • 1 teaspoon garlic powder
  • 32 ounces chicken broth
  • 8 ounces egg noodles
  • 1 cup heavy whipping cream
  • 2 tablespoons cornstarch

Instructions

  • Start by adding oil to the bottom of the pressure cooker pot.
    1 tablespoon olive oil
  • Click 'sauté'. Dice the chicken into small pieces then add to the pot.
    3 boneless, skinless chicken breasts
  • Brown the chicken on all sides. The chicken does not need to be cooked through.
  • Add the herbs to the chicken.
    1/2 teaspoon dried thyme, 1/2 teaspoon dried rosemary, 1/4 teaspoon salt & pepper, 1 teaspoon garlic powder
  • Chop the onion, celery, and carrots. Add to the pot.
    1 small white onion, 3 stalks celery, 3 stalks carrots
  • Add the chicken broth to the pot.
    32 ounces chicken broth
  • Close the lid and make sure the steam release valve is set to 'seal' on the top.
  • Set the pressure cooker to 'poultry' and set for 15 minutes. Hit 'start'.
  • Once the pressure cooker runs through the 15 minutes cycle let it either naturally release for another 10 minutes or so OR you can manually release by using a spoon and moving the valve to release. Let the steam release completely then open the lid.
  • Set the pressure cooker to 'simmer' for 7 minutes. Add the egg noodles to the pot. Stir and let the noodles cook.
    8 ounces egg noodles
  • In a bowl, add the heavy whipping cream. Spoon the cornstarch into it and stir to combine everything. Let cook an additional 2 minutes.
    1 cup heavy whipping cream, 2 tablespoons cornstarch

Notes

Tips for making this recipe:

  • When using an Instant Pot or electric pressure cooker, make sure to add the time for the pressure to build up and pressure to release which can take up to an extra 20 minutes. Check your products instructions for more information.
  • If you don’t have heavy whipping cream, you can use your milk of choice. The heavy whipping cream just adds another layer of thickness to the sauce.
  • Have leftover cooked chicken to use? Skip the part of this recipe where you cook the chicken and use that instead!
Tried this recipe?Mention @mittenmommy or tag #mittenmovienight!

*Affiliate links are included in this post. Please read my Discloser Policy.

Last Updated on April 29, 2022 by [email protected]

Filed Under: Mitten Meals, Pressure Cooker

Reader Interactions

Comments

  1. Klynn

    November 4, 2021 at 4:13 pm

    When you add the noodles to cook for the 7 minutes on simmer do you put the lid back on? Thanks!

    Reply
    • [email protected]

      November 5, 2021 at 7:03 am

      No, you do not put the lid back on to simmer the noodles. Thank you!

      Reply
  2. Lisa Sirard

    December 11, 2021 at 12:35 pm

    Can I use regular pasta and if so, are the amounts the same?

    Reply
    • [email protected]

      December 11, 2021 at 2:03 pm

      Yes, you can use regular pasta but you will want to increase the cooking time for the pasta by about 5 minutes since it takes more time to cook pasta versus egg noodles. Thank you!

      Reply
  3. Kate

    April 19, 2022 at 8:03 pm

    What if your pressure cooker doesn’t list a setting for simmer or saute and doesn’t allow for temperature cooking?

    Reply
    • [email protected]

      April 21, 2022 at 9:13 pm

      You can set it to ‘manual’ pressure and set it for the pressure cooker. You can then always cook the noodles separately in another pan. Hope this helps!

      Reply

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