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instant pot chicken noodle casserole with leftover chicken and vegetables in a white serving bowl
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5 from 4 votes

Instant Pot Chicken Noodle Casserole

Instant Pot Chicken Noodle Casserole is an easy dinner made with leftover chicken, egg noodles and vegetables in a creamy cheese sauce. Ready in 30 minutes!
Course Main
Cuisine American
Keyword chicken noodle casserole, instant pot chicken noodle casserole
Prep Time 5 minutes
Cook Time 4 minutes
pressure time 10 minutes
Total Time 19 minutes
Servings 10
Calories 270kcal
Author Dee



  • 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 cheeses, one at a time, and mix until thick and creamy. Casserole will continue to get thick and creamier as it cools


Recipe was made in a 6-quart Instant Pot pressure cooker but can be made in an 8 quart without any adjustments.
Can substitute Italian seasoning for Herbes de Provence.
Can use store bought low sodium chicken broth or homemade stock.


Calories: 270kcal | Carbohydrates: 5g | Protein: 25g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 81mg | Sodium: 578mg | Potassium: 283mg | Fiber: 1g | Vitamin A: 1385IU | Vitamin C: 2.8mg | Calcium: 312mg | Iron: 1.5mg