No Chop Instant Pot Chicken and Noodles Recipe

I know what you're thinking.  "Mandee, ANOTHER Instant Pot recipe!?!"  I know, I know, I'm sorry. However, last night I was SUPPOSED to go out to dinner with a friend.  Studhubs was going to fend for himself, and it was going to be a great night.  Well, life happened and that didn't work out, so here I was...trying to figure out what's for dinner.  I had no meat frozen, I really wasn't in the MOOD to cook, so what?!?  That's when I decided to grab my Instant Pot and raid the freezer.  What I came up with was this NO CHOP Instant Pot Chicken and Noodles that was out-of-this-world!  Like INSANELY out-of-this-world.



This is one of those meals that you will be going to again and again, so...

Let's get started!


For this No Chop Instant Pot Chicken and Noodle Recipe you will need:


  • 6 Chicken Tenderloins
  • 1 24 oz bag of Frozen Homestyle Egg Noodles
  • 1 12 oz bag of Frozen Mixed Vegetables
  • 1 15 oz can of Condensed Cream of Chicken Soup
  • 2 c Chicken Broth
  • 1 stick of Butter
  • 1 tsp Onion Powder
  • 1 tsp Garlic Powder
  • 1 tsp Paprika
  • 1 tsp Seasoning Salt
  • 1 tsp Ground Black Pepper
  • 1/4 tsp Thyme


To begin you will need to turn your Instant Pot on SAUTE and allow the pot to get HOT.


Add the chicken broth and butter to the Instant Pot once it is hot.


Also, you will add the can of condensed cream of chicken soup.

Whisk everything together and allow the butter to melt.


Now you can add your seasonings to the pot and whisk that in as well.


Add the chicken tenders to the pot.

As you can see I am using frozen chicken tenderloins here, but you can use breasts, thighs, whatever.


Now place the lid on your Instant Pot and set the valve to SEALING.


Turn your Instant Pot to MANUAL and set the timer for 20 minutes.

Allow the pressure cooker to come to pressure and the cooking time will start.  This takes about 10 minutes.


Once the 20 minutes has elapsed  you will let the Instant Pot do a 10 minute natural release.


After 10 minutes you can release any excess pressure in the pot with a quick release by turning the valve to VENTING.


Remove the chicken from the Instant Pot and set to the side.


Now add the noodles and the vegetables to the broth in the Instant Pot.


Give everything a stir until it is submerged in the broth.


Return the lid to your Instant Pot and set the valve back to SEALING.


Turn in Instant Pot to MANUAL and set the timer to 6 minutes.
Allow the Instant pot to come to Pressure and then the cooking time will start.


While that is happening you can shred your chicken.

I can't tell you how tender and juicy this chicken was.  it LITERALLY fell apart as I pressed it with my fork.


After 6 minutes do a quick release by turning the valve to VENTING.


Once all of the pressure has been release you can remove the lid from your Instant Pot and stir everything together.

Can we just take a minute though and look at that noodle perfection.


Now you can return the shredded chicken to the pot.


Stir everything together and you are ready to eat!


This No Chop Instant Pot Chicken and Noodle Recipe is honestly one of the best things I have made in my Instant Pot to date!  It's one of those dinners that you would serve on a Sunday but can now make ANY night of the week!  I know this had a few steps and took a little longer than my usual Instant Pot Recipes, but as I was making it I couldn't help but to picture mommas and daddies getting the kids settled after school, helping with homework, etc.  It frees you up to multi-task while you are making it and THAT'S why it’s the perfect weeknight meal.  I know you are going to love it, so get in the kitchen and make it TONIGHT!

And as always...

Happy Reading, Happy Eating, and Happy Living,
~The Kitchen Wife~




No Chop Instant Pot Chicken and Noodle Recipe:
*Prep Time: -- *Cook Time: 1 Hour *Difficulty:  Easy  *Servings: 4-6

PRINTABLE RECIPE

Ingredients: 
  • 6 Chicken Tenderloins
  • 1 24 oz bag of Frozen Homestyle Egg Noodles
  • 1 12 oz bag of Frozen Mixed Vegetables
  • 1 15 oz can of Condensed Cream of Chicken Soup
  • 2 c Chicken Broth
  • 1 stick of Butter
  • 1 tsp Onion Powder
  • 1 tsp Garlic Powder
  • 1 tsp Paprika
  • 1 tsp Seasoning Salt
  • 1 tsp Ground Black Pepper
  • 1/4 tsp Thyme
Directions:
  1. Turn the Instant Pot on to SAUTE and allow the pot to get HOT. 
  2. Once hot add the broth, butter, condensed soup, and seasoning.  Whisk everything together until the butter has melted and the soup is blended into the broth.  
  3. Add the chicken to the Instant Pot and place the lid on, making sure the valve is set to SEALING
  4. Turn the Instant Pot to MANUAL and set the timer to 20 minutes. 
  5. Allow the Instant Pot to come to pressure, which takes about 10 minutes, and then it will begin the cooking process.  
  6. Once the 20 minute cooking time has finished you will do a 10 minute natural release.*
  7. After 10 minutes turn the valve to VENTING to release any excess pressure.  Remove the lid and take out the chicken.  You will shred the chicken and sit to the side. 
  8. Add the noodles and vegetables to the broth in the Instant Pot.  Stir Everything together and return the lid, making sure the valve is set to SEALING
  9. Turn the Instant Pot to MANUAL and set the timer to 6 minutes. 
  10. Let the Instant Pot come to pressure and then the cooking process will begin.  
  11. After 6 minutes, do a quick release of the pressure be setting the valve to VENTING and remove the lid. 
  12. Return the shredded chicken to the Instant Pot and stir everything together.
  13. Serve and Enjoy!
*A natural release is where you do nothing for 10 minutes. 


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