Instant Pot Chicken Noodle Casserole is an easy dinner recipe made with leftover rotisserie chicken, egg noodles and vegetables in a creamy cheese sauce. This pressure cooker chicken recipe requires almost no prep and it’s ready in 30 minutes!
If you like quick and easy chicken recipes, you’ll love this Instant Pot chicken noodle casserole! It’s one of our favorite easy Instant Pot recipes, and it’s made from scratch with leftover rotisserie chicken, egg noodles and mixed vegetables in a cheesy cream sauce — no canned soup! Plus, it’s ready in just 30 minutes!
We make Instant Pot whole chicken or Roast Chicken in a Dutch Oven nearly once a week, so I’m always looking for easy recipes using leftover chicken. As much as I love homemade chicken noodle soup, this chicken noodle casserole with egg noodles is much easier.
This quick chicken casserole recipe is definitely a dump and go Instant Pot dinner since there is virtually no prep work needed. Just add everything to the pot, pressure cook it, and stir in cream and cheese at the end. It’s the perfect easy dinner for crazy busy days or when you’re too tired to cook.
How to make Instant Pot chicken noodle casserole
First, add your leftover cooked chicken to the Instant Pot. You can cut it into smaller pieces or tear it — whichever is easier.
Next, add the uncooked egg noodles, seasoning and chicken broth. The noodles may not be completely covered in broth, but this is fine.
Just press the noodles down a little. They’ll continue to cook even after the pressure cooking is over.
After pressure cooking, stir in mixed veggies. You can thaw them if you want, but the heat will cook them!
If you don’t have frozen veggies, you can use fresh. You’ll need to pressure cook those, though.
You might think there’s too much liquid, but believe me, it will quickly get absorbed. Egg noodles suck up a ton of liquid!
Stir in some heavy cream and shredded cheese, and you’re done!
I used to use a mix of shredded Parmesan cheese and Monterey Jack cheese. More recently I’ve been adding shredded Colby Jack or cheddar blend.
They all work. It just depends on the flavor you’re looking for.
The Colby or cheddar blend make it taste more like traditional chicken pot pie. Nothing screams comfort food more than a big bowl of creamy chicken and noodles!
How long does leftover chicken last in the refrigerator?
To be safe, you should use up leftover chicken within 3 to 4 days.
Can you freeze leftover chicken?
Absolutely! If you think you have too much leftover chicken to use in the next few days, freeze it for later.
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Instant Pot Chicken Noodle Casserole
- 3 cups cooked chicken cubed
- 1 12 ounce bag egg noodles
- 1 tablespoon Herbes de Provence seasoning
- 2 teaspoons dried minced onions
- 1 teaspoon sea salt
- 1 teaspoon garlic powder
- ½ teaspoon ground black pepper
- 32 ounces chicken broth or chicken stock
- 1 cup frozen mixed vegetables
- ½ cup heavy cream
- 3 cups shredded Colby Jack cheese or cheddar blend
- Add the cooked chicken to the Instant Pot, and top with egg noodles
- Add Herbes de Provence, minced onions, sea salt, garlic powder and pepper, and pour chicken broth over and around egg noodles. Press down lightly with wooden spoon or spatula
- Place lid on Instant Pot, turn vent to Sealing, and hit PRESSURE COOK for 4 minutes
- Pot will take a few minutes to reach pressure, then cook for 4 minutes. When pot beeps, turn vent for a quick release
- When pin drops, remove lid, and stir. There will be liquid in the pot, but this will be absorbed the egg noodles.
- Stir in frozen vegetables, then stir in heavy cream. Stir in cheese, one cup at a time, and mix until thick and creamy. Casserole will continue to get thick and creamier as it cools
More Recipes using leftover chicken
- Easy Chicken Pot Pie
- Cranberry Apple Chicken Salad Wraps
- Leftover BBQ Chicken Quesadillas
- Mini Caprese Chicken Quesadillas
- Spicy Pepper Jack Chicken Quesadillas
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Originally published in 2019 and updated in 2021