Effortless Instant Pot Homestyle Chicken Noodles

Why This Instant Pot Chicken and Noodles Recipe is a Family Favorite

In the whirlwind of daily life, especially with busy schedules and active families, finding dinner solutions that are both quick and nutritious can feel like a constant challenge. As a parent navigating the demands of multiple kids and their activities, I consistently seek out easy, healthy meals that not only simplify my evenings but also genuinely taste good enough for everyone to enjoy. And let’s be honest, a speedy dinner is even better when it comes with the promise of minimal cleanup – a true win-win in any kitchen!

This Instant Pot Chicken and Noodles recipe perfectly fits the bill. It’s more than just a meal; it’s a solution. Brimming with lean chicken, a colorful array of vegetables, and satisfying gluten-free pasta, this dish offers all the comforting elements you crave, but with a lighter, healthier twist. What truly sets it apart is its commitment to wholesome ingredients: it’s entirely dairy-free, gluten-free, and absolutely packed with protein. You won’t find any processed “cream of chicken” soups here; instead, we rely on fresh, real ingredients to build a rich, savory flavor profile that even the pickiest eaters will adore. It’s the ultimate healthier comfort food that my children (and I!) can’t get enough of.

For those times when you need more fantastic one-pot, healthy, and kid-friendly meal ideas, be sure to explore some of my other popular recipes. You’ll love this Dairy-Free Beef Stroganoff, a delightful Mac & Cheese with Broccoli, or even this unique Paleo Hamburger Helper. Each offers the same convenience and deliciousness you’ll find in this chicken and noodles masterpiece.

Crafting the perfect Instant Pot Chicken and Noodles starts with understanding your ingredients. Here’s a closer look at what you’ll need and some helpful tips for each:

• Gluten-Free Pasta: For this recipe, I highly recommend Jovial Foods farfalle pasta (those adorable bow ties!). Their gluten-free options cook beautifully and hold up well in the Instant Pot. The key is using a thicker pasta that won’t turn mushy under pressure. If you opt for a different pasta shape or brand, remember to consult my “Tips & Tricks” section for crucial adjustments to cooking times. A good quality gluten-free pasta is vital for the best texture in this dish.
• Chicken: Boneless, skinless chicken breasts, cut into 1-inch cubes, are my go-to for their lean protein and quick cooking time. However, for a richer flavor profile, boneless chicken thighs can be a fantastic alternative. If you’re looking to save even more time, pre-cooked options like a rotisserie chicken or leftover shredded chicken can be easily incorporated; just adjust the cooking process to skip the initial chicken sauté.
• Minced Garlic: Freshly minced garlic cloves offer the most vibrant flavor. Alternatively, a jar of minced garlic is a convenient shortcut that works just as well. In a pinch, if fresh or jarred garlic isn’t available, you can substitute with a combination of ¼ teaspoon and ⅛ teaspoon (or roughly ⅓ teaspoon total) of garlic powder.
• Carrots, Onion, & Celery (Mirepoix): This classic aromatic base is fundamental to the dish’s flavor. While dicing them yourself is straightforward, many grocery stores offer pre-diced “Mirepoix” mixes, which can be a real time-saver. Using fresh, vibrant vegetables ensures the best taste and nutritional value.
• Peas: Both fresh or frozen peas work wonderfully in this recipe. If using frozen peas, ensure they are thawed thoroughly before adding them to the Instant Pot. This prevents them from cooling the dish down too much and ensures even warming.
• Chicken Broth: The quality of your broth significantly impacts the overall flavor. Opt for a good quality chicken broth, chicken stock, or even bone broth for added nutritional benefits and depth of flavor. Look for low-sodium options to control the salt content.
• Sherry Cooking Wine: A splash of sherry cooking wine adds a subtle layer of complexity and depth to the sauce, enhancing the savory notes. While recommended for the best flavor, it can be entirely omitted if you prefer not to use it, without compromising the core deliciousness of the dish.
• Spices: A blend of dried sage, dried thyme, dried rosemary, sea salt, and pepper infuses the chicken and noodles with classic, comforting herb flavors. These spices are carefully chosen to complement the other ingredients and create that beloved “chicken noodle soup” essence.
• Ghee: Ghee, clarified butter, offers a rich, buttery flavor and is naturally dairy-free. If you are strictly dairy-free or prefer a different option, high-quality olive oil is an excellent substitute for sautéing.

Crafting the Dairy-Free Cream Sauce

The creamy texture of this dish comes from a simple, homemade dairy-free cream sauce that rivals any store-bought cream of chicken soup:

• Raw Cashews: For an incredibly smooth and rich cashew cream, raw, unsalted cashews are essential. When blended with water, they create a silky, dairy-free base that adds body and creaminess. If you have a nut allergy or prefer not to use cashews, don’t worry! You can easily substitute with an equal amount of regular heavy cream, half & half, or full-fat canned coconut milk for a similarly luscious result. This homemade cashew cream, when stirred into the chicken broth, forms a truly fantastic and healthier alternative to a can of traditional cream of chicken soup.

Follow these detailed instructions to create a wonderfully flavorful and creamy Instant Pot Chicken and Noodles dish that will become a regular in your meal rotation:

Instant Pot Method: Creamy Chicken and Noodles Perfection

1. Sauté the Chicken: Begin by setting your Instant Pot to the “Sauté” setting. Allow it to heat thoroughly, then add 1 tablespoon of ghee or olive oil. Once shimmering, add the cubed chicken breast, seasoning lightly with salt and pepper. Sauté the chicken for approximately 4-5 minutes, stirring occasionally, until it’s nicely browned on all sides and mostly cooked through. This browning step adds depth of flavor. Use a slotted spoon to remove the chicken and set it aside, leaving any residual oil and flavorful bits in the pot.
2. Sauté the Aromatics: Using a paper towel, carefully wipe away any excess moisture from the bottom of the pot to prevent sticking. Add the remaining 1 tablespoon of oil. Now, add the diced onion, carrots, and celery. Sauté these vegetables for 3-4 minutes until they begin to soften and become fragrant. Stir in the minced garlic and continue to sauté for another 30 seconds until aromatic.
3. Deglaze and Build Flavor: Pour in the sherry cooking wine (if using) and stir immediately, using a wooden spoon or spatula to scrape up any browned bits that have accumulated on the bottom of the pot. This crucial step, called deglazing, releases incredible flavor and helps prevent the “burn” notice during pressure cooking.
4. Combine & Pressure Cook: Return the cooked chicken to the Instant Pot. Pour in the chicken broth and add the dried sage, thyme, rosemary, sea salt, and pepper. Stir everything together gently to combine. Carefully add the gluten-free pasta to the pot, spreading it out as much as possible, and gently push it down with a spoon so it is just barely submerged by the broth. Do not stir the pasta in too much once added.
5. Prepare Cashew Cream: While the Instant Pot is building pressure, prepare your creamy cashew sauce. In a high-speed blender, combine the raw cashews and water. Blend on high for 30 seconds to 1 minute, or until the mixture is completely smooth and creamy, resembling thin heavy cream. Set this aside.
6. Pressure Cook to Perfection: Secure the lid on your Instant Pot, ensuring it is properly locked. Turn the steam release valve to the “Sealing” position. Select the “Pressure Cook” (or “Manual”) setting and cook on High pressure for precisely 3 minutes. (Remember to consult the “Tips & Tricks” section if you are using a different type of pasta for adjusted cooking times!).
7. Finish with Creaminess: Once the timer goes off, carefully perform a quick release of the steam by turning the steam release handle to the “Venting” position. Stand back and allow all the steam to escape before removing the lid. Pour in the prepared cashew cream and the thawed peas. Stir the entire mixture well, then switch the Instant Pot back to “Sauté” mode for a couple of minutes. This will allow the sauce to thicken slightly and ensure the peas are warmed through. Serve hot, garnished with fresh parsley, and savor every delicious bite!

Stovetop Method: A Classic Approach

Don’t have an Instant Pot? No problem! This delicious chicken and noodles recipe can be easily adapted for the stovetop. Here’s how to prepare it in a large pot or deep skillet:

1. Sauté Chicken: Heat 1 tablespoon of olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the chicken cubes, season with salt and pepper, and sauté for 4-5 minutes until browned and mostly cooked through. Remove the chicken with a slotted spoon and set aside.
2. Sauté Vegetables: Add another 1 tablespoon of olive oil to the same pan. Add the diced carrots, onion, and celery. Sauté for 3-4 minutes until they begin to soften. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
3. Combine and Simmer: Return the sautéed chicken to the pan. Add the dried thyme, rosemary, sage, and sea salt. Pour the chicken broth over the ingredients, then add the uncooked gluten-free pasta. Stir everything thoroughly to ensure the pasta is submerged in the liquid.
4. Cook Pasta: Bring the mixture to a rolling boil. Once boiling, reduce the heat to low, cover the skillet, and let it simmer for about 9 minutes, or according to the specific cooking time recommended on your pasta package. Stir occasionally to prevent sticking.
5. Creamy Finish: While the pasta is cooking, prepare the cashew cream as described in the Instant Pot method (blend raw cashews with water until smooth). Once the pasta is tender, stir in the thawed peas and the prepared cashew cream. Continue to stir over low heat for a few minutes until the sauce thickens to your desired consistency and the peas are warmed through. Serve immediately, garnished with fresh parsley, for a comforting meal.

Mary’s Expert Tips & Tricks for Perfect Chicken and Noodles

To ensure your Instant Pot Chicken and Noodles turn out perfectly every time, keep these valuable tips in mind:

• Mastering Gluten-Free Pasta Cooking Times in the Instant Pot: This is crucial for avoiding mushy pasta. The general rule of thumb for cooking gluten-free pasta in the Instant Pot is to take the recommended stovetop cooking time from the package, divide it by two, and then subtract two minutes. For example, if your pasta package suggests 10 minutes for al dente, you’d calculate (10 / 2) – 2 = 3 minutes of high pressure cooking. This method accounts for the time it takes for the Instant Pot to come to pressure and ensures your pasta retains a pleasant texture. Pressure cooking drastically cuts down the traditional cooking time, but precision is key with gluten-free varieties.
• Versatile Chicken Swaps: While boneless chicken breasts are excellent, don’t hesitate to experiment with other chicken options. Boneless, skinless chicken thighs can add a richer, more succulent flavor due to their higher fat content. For ultimate convenience, especially on hectic evenings, leftover rotisserie chicken or any pre-cooked shredded chicken can be used. If your chicken is already cooked, simply skip the initial sautéing step for the chicken and focus on preparing the aromatic vegetables.
• Boosting Your Veggie Intake: This recipe is incredibly adaptable for adding more vegetables. Feel free to incorporate other quick-cooking, sauté-friendly vegetables like chopped broccoli florets or sliced mushrooms during the vegetable sautéing step. For a boost of freshness and nutrients, stir in a handful of fresh spinach or baby kale right at the very end, allowing it to wilt gently into the hot noodles.
• Effortless Ingredient Swaps for Dietary Needs: This recipe is designed to be flexible. If you’re not dairy-free, you can easily swap the ghee for butter and the cashew cream for regular heavy cream or half & half. Similarly, if gluten isn’t a concern for you, feel free to use your preferred regular pasta. The quantities and cooking method remain the same, making it simple to tailor to your family’s preferences and dietary requirements. You can also use vegetable broth instead of chicken broth for a vegetarian option (ensure other ingredients are also vegetarian).
• Adding a Spicy Kick: For those who appreciate a bit of heat in their meals, a sprinkle of crushed red pepper flakes as a garnish when serving can add a wonderful, subtle kick that elevates the flavor profile.
• Alternative Stovetop Cooking Methods: If an Instant Pot isn’t part of your kitchen arsenal, or if you simply prefer traditional cooking methods, fear not! I’ve included detailed stovetop instructions above and in the recipe card below, ensuring you can still enjoy this hearty and delicious chicken and noodles dish using a large pot or deep skillet.

Serving Suggestions for Your Hearty Chicken and Noodles

This Creamy Instant Pot Chicken and Noodles is a complete meal in itself, perfect for a cozy family dinner. Here are a few ways to serve it to make it even more special:

• Standalone Comfort: Enjoy this delicious meal warm, directly from the pot. Its rich flavor and satisfying texture make it a perfectly fulfilling dish all on its own.
• Fresh Side Salad: For a balanced meal, pair it with a light, crisp side salad tossed with a simple vinaigrette. The fresh greens will provide a lovely contrast to the creamy noodles.
• Cheese Topping (Dairy-Free or Regular): Enhance the savory notes with a sprinkle of your favorite cheese. If maintaining dairy-free, opt for a good quality dairy-free parmesan alternative. For those who tolerate dairy, freshly grated regular parmesan cheese or even stirring in some shredded cheddar cheese at the end would add an extra layer of deliciousness and melt beautifully into the warm sauce.
• Herbal Garnish: A final flourish of fresh chopped parsley not only adds a pop of color but also brightens the flavors of the dish.
• Warm Bread: Serve alongside some crusty gluten-free bread for dipping into the luscious sauce.

Storage and Reheating Advice

Proper storage ensures you can enjoy your Instant Pot Chicken and Noodles leftovers just as much as the fresh batch:

• Refrigeration: Store any leftover chicken and noodles in a clean, airtight container in the refrigerator for up to 4 days. This makes for excellent quick lunches or dinners throughout the week.
• Reheating: When ready to reheat, transfer your desired portion to a microwave-safe bowl or a small saucepan on the stove. Gluten-free pasta tends to absorb a lot of liquid as it cools, so it will likely thicken significantly. To achieve its original creamy consistency, add a splash of extra chicken broth, a pat of ghee, or a spoonful of vegan butter. Stir gently while reheating until the noodles loosen up and the sauce becomes smooth and creamy again.
• Freezing Not Recommended: While it might be tempting for long-term storage, I generally do not recommend freezing this particular recipe, especially due to the gluten-free pasta. Cooked gluten-free noodles tend to undergo an undesirable textural change after being frozen and thawed, often becoming crumbly or mushy. For the best flavor and texture, it’s best consumed within the refrigeration period.

What is the difference between Quick Release and Natural Release on the Instant Pot?

Quick Release: This method involves manually turning the Instant Pot’s steam release valve from the “Sealing” to the “Venting” position immediately after the cooking cycle finishes. This rapidly releases the pressure, making the pot safe to open quickly. It’s often used for dishes with shorter cooking times or when you want to prevent overcooking.

Natural Release: With this method, you allow the Instant Pot to de-pressurize on its own after the cooking cycle. The pot slowly releases steam over time. For this recipe, if you choose natural release, let it sit for 10 minutes after cooking, then move the valve to “Venting” to release any remaining steam. Natural release is typically preferred for meats and dishes with liquids to prevent foaming and ensure tender results.

Why might my chicken turn out rubbery?

Rubbery chicken is usually a sign of undercooking. To avoid this, ensure you properly sauté the chicken breast cubes in the initial step until they are browned and mostly cooked through before adding other ingredients and pressure cooking. This preliminary step is crucial for achieving tender, perfectly cooked chicken.

Can I freeze this Instant Pot chicken and noodles recipe?

While technically possible, I generally do not recommend freezing this recipe, particularly because of the gluten-free pasta. Cooked gluten-free noodles tend to develop an undesirable, often mushy or crumbly texture after being frozen and then thawed. For the best flavor and texture, it’s best consumed fresh or stored in the refrigerator for up to 4 days.

What if I have an allergy to cashews?

If you have a cashew allergy or prefer a nut-free alternative for the creamy sauce, you can easily substitute the cashew cream. Use ½ cup of full-fat canned coconut cream (the thick part from the top of a chilled can) or ½ cup of regular heavy whipping cream or half & half for a rich, dairy-based alternative.

Discover More Effortless Instant Pot Recipes

If you love the convenience and deliciousness of this Instant Pot Chicken and Noodles, you’re in for a treat! Explore more of our favorite quick and easy Instant Pot recipes that are perfect for busy weeknights:

• Easy Instant Pot Jambalaya Soup
• Instant Pot Taco Pasta
• Keto Instant Pot Buffalo Chicken Casserole
• Instant Pot Lasagna
• Instant Pot BBQ Chicken Bowls
• Dairy-Free Instant Pot Cajun Pasta

Love this recipe? Please consider leaving a 5-star rating and a review in the comment section below. Or, follow me on Facebook, Pinterest or Instagram today!

Recipe Card: Easy Instant Pot Chicken and Noodles

Recipe Name: Easy Instant Pot Chicken and Noodles

By: Mary Smith

Rating: 4.95 out of 5 stars (from 20 votes)

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 6 servings

This simple Instant Pot Chicken and Noodles recipe brings together favorite hearty ingredients like tender chicken breast, gluten-free pasta, and fresh vegetables, all coated in a light, dairy-free cream sauce. It’s the ultimate healthy comfort food your entire family will enjoy.

Equipment Needed:

• 1 Instant Pot (or a large, deep skillet for stovetop method)
• High-speed blender (for cashew cream)
• Slotted spoon
• Wooden spoon or spatula

Ingredients:

Main Dish:

• 2 tbsp ghee, or olive oil
• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 3 cloves minced garlic (or approx. ⅓ tsp garlic powder)
• ½ onion, diced
• 3 pieces celery, diced
• 3 carrots, peeled and diced
• 2 tbsp sherry cooking wine (optional, can omit)
• 4 cups chicken broth (or vegetable broth)
• 1 tsp dried sage
• 1 tsp dried thyme
• ½ tsp dried rosemary
• 1.5 tsp sea salt, or more to taste
• ½ tsp pepper
• 12 oz Jovial Foods Gluten Free Farfalle pasta (see notes for other pasta types)
• 1 cup peas, thawed if frozen

For the Dairy-Free Cashew Cream (or Nut-Free Alternative):

• ¾ cup raw, unsalted cashews (raw cashews link)
• ¾ cup water
• (Alternatively, use ½ cup heavy cream or full-fat coconut cream for a nut-free option)

Instructions for Instant Pot:

1. Set your Instant Pot to “Sauté” mode and heat 1 tablespoon of ghee or olive oil.
2. Add the cubed chicken breast, sprinkle with salt and pepper, and sauté for 4-5 minutes until browned and mostly cooked through. Remove with a slotted spoon and set aside.
3. Using a paper towel, carefully wipe any excess moisture from the pot. Add the remaining 1 tablespoon of oil. Add the diced onion, carrots, and celery, sautéing for 3-4 minutes until softened. Stir in the minced garlic and sauté for another 30 seconds.
4. Pour in the sherry cooking wine (if using) and stir, scraping any browned bits from the bottom of the pot to deglaze.
5. Return the cooked chicken to the pot. Add the chicken broth and all dried spices (sage, thyme, rosemary, salt, pepper). Stir gently.
6. Add the gluten-free pasta to the pot, gently pushing it down with a spoon so it is barely covered by the broth. Do not stir too much once added.
7. Secure the Instant Pot lid, turn the valve to the “Sealing” position, and pressure cook on High for 3 minutes. (Refer to “Mary’s Tips & Tricks” for cooking times if using different pasta).
8. While the pot is coming to pressure, make the cashew cream: combine raw cashews and water in a high-speed blender. Blend until very smooth (30 seconds to 1 minute).
9. Once the timer goes off, perform a quick release of the steam by turning the valve to “Venting”. Carefully remove the lid.
10. Pour in the prepared cashew cream and thawed peas. Stir thoroughly. Switch the Instant Pot back to “Sauté” mode for a couple of minutes, stirring constantly, until the sauce thickens and the peas are warmed through. Serve hot, garnished with fresh parsley.

Instructions for Stovetop:

1. Heat 1 tablespoon of olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the chicken, season with salt and pepper, and sauté for 4-5 minutes until browned. Remove with a slotted spoon.
2. Add another 1 tablespoon of olive oil to the pan. Add the diced carrots, onion, and celery. Sauté for 3-4 minutes, then add the garlic and sauté for 30 seconds more.
3. Return the chicken to the pan. Add the thyme, rosemary, sage, and salt. Pour in the chicken broth, then add the uncooked pasta. Stir well to combine.
4. Bring the mixture to a boil. Reduce heat to low, cover, and simmer for 9 minutes (or according to pasta package directions), stirring occasionally.
5. While the pasta cooks, make the cashew cream (blend cashews and water until smooth).
6. Once the pasta is tender, stir in the thawed peas and the prepared cashew cream. Continue to stir over low heat for a few minutes until the sauce thickens. Serve garnished with parsley.

Notes and Expert Advice:

• Pasta Cooking Times: For gluten-free pasta in the Instant Pot, use the formula: (Stovetop Cook Time / 2) – 2 minutes. This typically results in perfectly al dente noodles.
• Chicken Options: Boneless chicken thighs or pre-cooked shredded chicken (like rotisserie) can be used. Adjust step 1 accordingly if using pre-cooked chicken.
• Add More Veggies: Feel free to incorporate broccoli florets, sliced mushrooms, or fresh spinach at the end for added nutrition and flavor.
• Easy Substitutions: Swap chicken broth for vegetable broth. For those not dairy-free, use butter instead of ghee and heavy cream/half & half instead of cashew cream. Regular pasta can be used if not gluten-free, maintaining the same quantities.
• Spicy Kick: Garnish with crushed red pepper flakes for a touch of heat.

Serving Suggestions:

• Serve warm on its own, with a light side salad, or alongside crusty gluten-free bread.
• Top with dairy-free or regular Parmesan cheese, or stir in cheddar cheese if you tolerate dairy.

Storage Instructions:

• Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Reheat with a splash of broth, ghee, or vegan butter to restore creaminess.
• Freezing is not recommended for cooked gluten-free pasta, as it can alter the texture.

Nutritional Information (per serving):

(Based on 6 servings. All nutrition facts are estimates and depend on specific ingredients used.)

• Serving Size: 1 serving
• Calories: 510 kcal
• Carbohydrates: 55g
• Protein: 35g
• Fat: 17g
• Saturated Fat: 6g
• Polyunsaturated Fat: 2g
• Monounsaturated Fat: 6g
• Trans Fat: 0.01g
• Cholesterol: 89mg
• Sodium: 1352mg
• Potassium: 739mg
• Fiber: 4g
• Sugar: 5g
• Vitamin A: 5328 IU
• Vitamin C: 14mg
• Calcium: 45mg
• Iron: 3mg

Note: All nutrition facts are an estimate and automatically calculated. While efforts are made to ensure accuracy, they may not always be 100% precise and depend on specific ingredients and brands used. For the most accurate nutritional data, consider weighing your total finished dish and dividing by the number of servings.