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    Popular » Recipes » Instant Pot

    Instant Pot Chicken Noodle Casserole

    This post may contain affiliate links. Please see disclosure for more information. Published: Jul 5, 2022 by Dee

    Instant Pot Chicken Noodle Casserole is a chicken casserole with noodles, leftover cooked chicken and vegetables in a creamy sauce with cheese. This easy dinner takes minutes in the electric pressure cooker and is perfect comfort food for busy weeknights!  via @meamel

    Instant Pot Chicken Noodle Casserole recipe is a chicken casserole with noodles, leftover rotisserie chicken and vegetables in a creamy cheese sauce. This easy dinner takes minutes in the electric pressure cooker and is perfect comfort food for busy weeknights!

    Jump to Recipe -
    instant pot chicken casserole with noodles and vegetables and cheese on the table
    Jump to:
    • Ingredients
    • How to Make Instant Pot Chicken Casserole with Noodles
    • Cooking Time
    • How to Store and Reheat
    • Variations
    • Recipe
    • Reviews

    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. This chicken casserole with egg noodles is super easy!

    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 Instant Pot pressure cooker, 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.

    If you love Instant Pot casserole recipes, try my Instant Pot tuna casserole, Instant Pot pierogi casserole or Instant Pot turkey casserole.

    Ingredients

    You need a few basic ingredients for this easy chicken casserole. You should find everything online or at your local grocery store.

    • Cooked chicken -- cubed
    • Egg noodles
    • Herbes de Provence seasoning or Italian seasoning
    • Dried minced onions
    • Sea salt
    • Garlic powder
    • Ground black pepper
    • Chicken broth or chicken stock
    • Frozen mixed vegetables
    • Heavy cream
    • Shredded Colby Jack cheese or cheddar blend

    How to Make Instant Pot Chicken Casserole with Noodles

    First, add your leftover cooked chicken to the bottom of the Instant Pot. You can cut it into smaller pieces or tear it -- whichever is easier.

    leftover rotisserie cubed chicken in the instant pot

    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.

    egg noodles and leftover chicken in the instant pot

    Cooking Time

    Pressure cook the noodles and chicken for 2 minutes on high pressure. The short cook time will give you firmer egg noodles.

    If you want softer egg noodles, cook the casserole for 4 minutes. When the Instant Pot beeps, turn the vent for a quick release.

    add frozen vegetables to chicken noodle casserole in instant pot

    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!

    instant pot chicken noodle casserole on wooden spoon

    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 cheese blend make it taste more like traditional chicken pot pie. Nothing screams comfort food more than a big bowl of creamy, cheesy chicken and noodles!

    bowl of chicken noodle casserole with vegetables and egg noodles on the table

    How to Store and Reheat

    Store leftover chicken noodle casserole in an airtight container in the refrigerator, where it'll last for 3 to 4 days.

    You can also freeze the casserole for longer storage.

    pressure cooker chicken noodle casserole in white bowl

    Variations

    There are a couple ways to customize this pressure cooker chicken recipe to your tastes.

    Instead of heavy cream, use canned cream of chicken soup. Add the soup on top of the noodles before cooking, but do not stir soup in until pressure cooking is complete. Cream of mushroom soup will work as well.

    Use your favorite type of noodles. I think that thick egg noodles work great with the creamy sauce, but spaghetti, fettuccini, penne, or other noodles are great options.

    As far as vegetables go, you can try carrots, green beans, broccoli florets, or really any veggies you want.

    I like to keep this Instant Pot meal as easy as possible, but if you don't mind the extra step, go ahead and use fresh boneless skinless chicken breast or boneless skinless chicken thighs. You will need to cook the chicken first, so the cooking time will be longer.

    If you're looking for a delicious chicken and rice casserole you can make with brown rice or white rice, check out my Instant Pot Chicken and Rice casserole.

    Recipe

    bowl of instant pot chicken noodles casserole with vegetables

    Instant Pot Chicken Noodle Casserole

    Published by Dee
    Instant Pot Chicken Noodle Casserole is a chicken casserole with noodles, leftover cooked chicken and vegetables in a creamy sauce with cheese. This easy dinner takes minutes in the electric pressure cooker and is perfect comfort food for busy weeknights!
    5 from 18 votes
    Print Recipe Share by Email
    Prevent your screen from going dark
    Prep Time 5 minutes mins
    Cook Time 2 minutes mins
    pressure time 10 minutes mins
    Total Time 17 minutes mins
    Course Main
    Cuisine American
    Servings 10
    Calories 270 kcal

    Equipment

    • Instant Pot Pressure Cooker

    Ingredients
      

    • 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

    Instructions
     

    • 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 2 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

    Video

    Notes

    Recipe was made in a 6-quart Instant Pot pressure cooker but can be made in an 8 quart without any adjustments.
    You can use a combination of Parmesan cheese and Monterey Jack if desired.
    Can substitute Italian seasoning for Herbes de Provence.
    Can use store bought low sodium chicken broth or homemade stock.
    To make with cream of chicken soup, add the soup over the uncooked noodles. Don't stir. Pressure cook as directed and stir after cooking. For softer noodles, cook for 4 minutes.

    Nutrition information is estimated. Please do your own calculation to fit special diets.

    Nutrition

    Calories: 270kcalCarbohydrates: 5gProtein: 25gFat: 16gSaturated Fat: 9gCholesterol: 81mgSodium: 578mgPotassium: 283mgFiber: 1gVitamin A: 1385IUVitamin C: 2.8mgCalcium: 312mgIron: 1.5mg
    Tried this recipe? Please comment and rate it! Show me your dish on Instagram!Mention @meatloafandmelodrama or tag #meatloafandmelodrama!

    This easy Instant Pot chicken casserole is a great recipe for when you need a complete meal the whole family will love in a hurry! I hope you enjoy this Instant Pot casserole recipe as much as we do!

    For more Instant Pot chicken recipes, delicious meal ideas, and family favorite easy meal options, subscribe to the newsletter and follow me on social media!

    Instant Pot Chicken Noodle Casserole with leftover chicken and egg noodles

    Originally published in 2019 and updated in 2022

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    Reader Interactions

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      Recipe Rating




    1. Jada says

      April 05, 2023 at 1:28 pm

      Hi Dee, great recipes! BTW, when subbing Cream of Chicken or Mushroom soup do I use it undiluted? If so, it would be quite salty. Thanks in advance Dee for all your help.

      Reply
      • Dee says

        April 05, 2023 at 8:46 pm

        The liquid in the recipe will dilute the soup when you stir it after cooking. You can always add a little milk to thin it out if needed after cooking. Hope this helps. 🙂

    2. Nish says

      December 07, 2022 at 12:00 pm

      Can we substitute this with Banza chickpea pasta? If so is there different ratios or cook/release time?

      Reply
      • Dee says

        December 07, 2022 at 12:08 pm

        I haven't tried Banza pasta, but I believe it's the same cook time. I would cook it for half the time recommended on the box, since that is the standard for cooking regular pasta in the ip.

    3. Sherri says

      November 06, 2022 at 6:09 pm

      Tried this one with leftover chicken fajitas and Mexican blend cheese - came out too wet but I was trying to double the recipe. Overall really tasty and perfect fast, inexpensive dinner!

      Reply
    4. Jessica says

      October 23, 2022 at 5:01 pm

      Can you use frozen egg noodles?

      Reply
      • Dee says

        October 24, 2022 at 11:16 am

        I haven't tried frozen noodles, so I can't say for sure if those would work.

    5. Alicia J Matheny says

      May 01, 2021 at 5:01 pm

      Delicious & Easy!5 stars

      Reply
    6. Jim says

      March 09, 2021 at 4:13 pm

      Made this over the weekend and it's another hit for the family. Picky kids loved it too!5 stars

      Reply
      • Dee says

        March 10, 2021 at 12:34 pm

        Thank you so much, Jim. Glad you liked the chicken casserole!

    7. Patricia @ Grab a Plate says

      February 28, 2021 at 8:03 pm

      Looking at this makes me hungry! I want to dig in!5 stars

      Reply
    8. Jacque Hastert says

      February 26, 2021 at 3:59 pm

      This is going down next week. I just added this to our menu. It's supposed to get cold again and chicken noodles are the best comfort food around.5 stars

      Reply
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