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.
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.
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.
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?
Serve with homemade bread or a salad. And here you are……..
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
Pressure Cooker Chicken & Noodles
- pressure cooker
- 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
- 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
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!
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Last Updated on April 29, 2022 by Erin@BottomLeftoftheMitten