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instant pot chicken and noodles in a white bowl on the table
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5 from 15 votes

Instant Pot Chicken Noodle Casserole

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!
Course Main
Cuisine American
Prep Time 5 minutes
Cook Time 4 minutes
pressure time 10 minutes
Total Time 19 minutes
Servings 10
Calories 270kcal
Author Dee
Cost $5

Ingredients

Instructions

  • Add the cooked chicken to the Instant Pot, and top with egg noodles
    leftover cubed chicken in the instant pot
  • 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
    egg noodles and leftover chicken in the instant pot
  • 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
    add frozen vegetables to chicken noodle casserole in instant pot

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.

Nutrition

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