Need a FAST & EASY dinner? Break out the pressure cooker because this Instant Pot Chicken Noodle Casserole is ready in about 15 min & it’s SO GOOD!
My friends, have I got a treat for you! I’m all about the super quick & easy dinners. The other night I wanted to make my standard chicken noodle casserole. It is a crowd favorite & one of our most popular recipes here.
But I didn’t have a ton of time. We had to run out the door for dance & a theatre audition in about an hour. Plus it was HOT that day. I didn’t want to turn on the oven.
Don’t miss my Instant Pot Chicken Pot Pie too!
So I decided to see if I could make that family favorite in my pressure cooker. I’m pleased to say, it turned out FABULOUS!
It was as easy as tossing everything in the Instant Pot & turning it on. Honestly, it was THAT easy! I am super obsessed with dump & go recipes.
There are a lot of times that I often change, omit, or find some sort of work-around when I see recipes that have too many extra steps.
I just don’t think that certain recipes justify all the extra work that is sometimes added to them. I feel that when we are talking about the pressure cooker or even the slow cooker, the point is to keep it EASY. So dump & go recipes are where it’s at for me.
Instant Pot Chicken Noodle Casserole recipe
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Honestly, I love making chicken recipes in the instant pot. It has been a game-changer for me. It really does speed up my dinner prep, which gives us a whole lot more time for all the other activities we have going on.
Plus, when using the pressure cooker, it brings a whole new meaning to “one-pot” dinner. I love that we can keep the dishes to a minimum, even if it is my daughter who is on dish duty most of the time.
None of us want to stand there doing dishes all night & being able to keep all the cooking to just the one pot is AWESOME!
Most of the time I have a small window to get dinner made, eaten & cleaned up before we are running out the door for all the evening activities.
I’m always looking for meals that reheat well too because it isn’t unusual for at least one of the kids to be working late & they have to eat well after the rest of us have. Fortunately, this Instant Pot Chicken Noodle Casserole recipe is perfect for both those situations.
Here are my favorite Instant Pot Tools and Accessories!
- Instant Pot
- 5-Piece Accessory Set
- 3-Piece Bundt Pan Bundle Set
- Stackable Stainless Steal Insert Steamer Pans
- Glass Lid and Sealing Rings
Here are some commonly asked questions
Can I make this recipe with frozen chicken?
Yes- of course you can make this with frozen chicken. You will need to place the frozen chicken breasts in the instant pot with 1 cup chicken broth or water.
Cook on manual HIGH setting for 12 minutes. From there you will remove the chicken, dice it up, empty the pot & then start with these recipe instructions below.
What is the best way to store leftover Chicken Noodle Casserole?
After serving, place leftover casserole in an airtight container. Be sure to label with the date before refrigerating. This recipe should keep for up to 3 days if not left out for too long.
As with most things, it is important to get food into the refrigerator within 1 hour after serving to prevent bacteria growth.
How many can this serve?
This will depend greatly on portion sizes & the appetites of your crowd. This recipe fed our family of 5 for 2 nights with a bit leftover for a couple of people to have lunch the next day.
We have 3 young adult children, so we usually don’t have a ton of leftovers of most things, but this was perfect for us all.
Chicken Noodle Casserole Instant Pot
Can this recipe be doubled?
I have not tried it. Because this makes about 12 helpings, I haven’t had to double it. I’m not sure how that would change your cooking time.
However, if you really need to double this, it takes such a short amount of time to make it, you could always do the recipe back to back & still probably have it all done in less than 1 hour.
Can I use rotisserie chicken?
YES – that is a great way to make this recipe super quick & easy. I like to pick up a few rotisserie chickens at once & pull all the meat off & portion it out into containers to be used throughout the week.
HOW DO YOU MAKE Instant Pot Chicken Noodle Casserole?
- Place cooked chicken in the bottom of the pot.
- Top with your veggies, uncooked noodles, granulated garlic & onion powder.
- In a small bowl, combine broth with the can of condensed soup & whisk well.
- Transfer the soup mixture into the pot & stir to combine.
- Close the lid, set to seal & cook on manual HIGH pressure for 3 minutes.
- Quick release & then remove lid.
- Stir the casserole & set the pot to saute.
- In a small bowl, combine milk & cornstarch – whisk together.
- Pour in your cornstarch slurry & stir until sauce is creamy.
- Fold in cheese.
- Remove pot insert from the cooker & serve immediately.
- Garnish with bread crumbs, panko or parsley when serving.
Can I use a different type of noodle?
Absolutely. When I make my standard casserole I use egg noodles. I happened to have this farfalle on hand, so that is what I used.
You can use any type of smaller sized noodle for this recipe. Keep in mind that egg noodles tend to be a bit softer, so you may need to adjust your time & cook for 2 minutes instead of 3.
Can I use fresh chicken for this recipe?
Yes, you can use fresh chicken. Just place the diced chicken in the pot with 1 cup broth & cook on manual HIGH for 10 minutes. Natural release for 5 minutes. Then quick release, drain the liquid & then resume with these recipe instructions.
Can you freeze pressure cooker chicken casserole?
I don’t recommend freezing this recipe. I have never had much luck with thawing & reheating noodles without them becoming mush. If you have a trick for this, I’d love to hear it.
Leftover Chicken Recipe
To make this recipe you will need…
- cooked & pulled chicken
- frozen corn
- frozen peas
- granulated garlic
- onion powder
- farfalle noodles
- cream of chicken soup
- chicken broth or water
- milk
- cornstarch
- shredded cheddar cheese
- salt & pepper to taste
- breadcrumbs, panko or parsley to garnish
Products I love when making pressure cooker chicken and noodle casserole…
This Instant Pot Chicken Noodle Casserole recipe is so INCREDIBLY simple and delicious – and if you’re like me, then you probably already have many of these items on hand!
OR maybe you have never made a dump & go dinner in your pressure cooker before, & you might be a bit nervous – but you’re going to love how easy this dinner is to make.
I have made a list below of the things I absolutely can’t live without when it comes to making this awesome dinner.
- Instant Pot
- whisk
- measuring cups
- measuring spoons
Pressure Cooker Chicken Noodle Casserole
If you love this chicken noodle casserole in the Instant Pot, you’re going to love these other quick & easy dinner recipes too. Please click each link below to find the easy, printable recipe!
Dump & Go Instant Pot Honey Sesame Chicken
Instant Pot Dr. Pepper Pulled Pork
Instant Pot Garlic Pork Tenderloin
Better than Take Out Instant Pot Beef Broccoli
Instant Pot Creamy Fiesta Chicken
Pressure Cooker Brown Sugar Ham
Crazy Easy Instant Pot Bacon Mac and Cheese
Instant Pot Philly Cheesesteak
Air Fryer Apricot Glazed Chicken Drumsticks
chicken and noodle casserole
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Instant Pot Chicken Noodle Casserole
Ingredients
- 4 cups cooked & pulled chicken
- 15 ounces corn (1 can) or 1½ cups frozen
- 15 ounces peas (1 can) or 1½ cups frozen
- 1 tsp granulated garlic
- 2 tsp onion powder
- 12 ounces farfalle noodles
- 3 cups chicken broth or water
- 22-26 ounces cream of chicken soup (condensed) just what is in the can – don't add additional water that is called for on the can.
- ⅓ cup milk
- ¼ cup cornstarch
- 1 cup shredded cheddar cheese
- salt & pepper to taste
- breadcrumbs panko or parsley to garnish
Instructions
- Place the cooked chicken in the bottom of the pot.
- Top with your veggies, uncooked noodles, granulated garlic & onion powder.
- In a small bowl, combine broth with the can of condensed soup & whisk well.
- Transfer the soup mixture into the pot & stir to combine.
- Close the lid, set to seal & cook on manual HIGH pressure for 3 minutes.
- Quick-release & then remove the lid.
- Stir the casserole & set the pot to saute.
- In a small bowl, combine the milk & cornstarch – whisk together.
- Pour in the cornstarch slurry & stir until sauce is creamy.
- Fold in the cheese.
- Remove the pot insert from the cooker to keep it from continuing to cook with the residual heat & serve immediately.
- Garnish with bread crumbs, panko or parsley when serving.
Notes
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Jeannie Stelmack says
Your recipe mentions in the instructions to”fold in cheese”, yet I don’t see cheese listed in the ingredients. Please clarify.
Jeannie Stelmack says
In the instructions for the recipe it lists “fold in cheese”. Yet I don’t see she’s listed in the ingredients. Please clarify.
Gina Kleinworth says
My apologies. I had it written down off to the side when I was jotting down all my ingredients as I added them & didn’t see it when I was transferring it to the post. It should be 1 cup of shredded cheddar cheese. I have updated the recipe.
Karen Anderson says
Fold in cheese. ??? Am I missing something? How much cheese? What kind?
Gina Kleinworth says
My apologies. I had it written down off to the side when I was jotting down all my ingredients as I added them & didn’t see it when I was transferring it to the post. It should be 1 cup of shredded cheddar cheese. I have updated the recipe.
Rebecca says
If I plan to cook the frozen chicken first what kind of release do I use after cooking for the 12 minutes? The fresh chicken says 5 minutes natural release then a quick release. Do I apply that to the frozen as well? Thanks!
Gina Kleinworth says
Yes – it would be the same. 5-minute natural release – then quick.
Rebecca says
Thank you! I’ll definitely be making this soon.
Maggie Witt says
I received the Food Burn message when I was making this. Followed directions to a ‘T’ and no luck. 🙁
Gina Kleinworth says
Hmmm, I am so sorry to hear that. There should have been plenty of liquid to keep it from being too thick. What size was your condensed soup? I’m wondering if it was closer to the 26-ounce size, the recipe possibly needs to increase to 4 cups of broth. If you could let me know so I can identify the problem & rework the recipe that would be great.
M. Goslin says
I made this recipe, used egg noodles, and 2 cans of cream of chix soup with 1 1/2 soup cans of broth. Cooked for 2 minutes and it was perfect. I did not add the cornstarch and milk . Didn’t need it but I added a few tablespoons of sour cream mixed it in. Very good.
Priscilla says
Was very good, will make again.
Amy says
Turned out great! I tweaked it a bit. Added another cup of chicken broth and a bit more onion and garlic powder. Didn’t measure it, just went by taste. Used egg noodles that I had on hand. Also didn’t need to add the cornstarch but did add a dollop or two of sour cream. My husband can’t stop talking about how much he loves it!! Thank you for the recipe!
Kirsten says
Do you drain the cans of vegetables or add the liquid too?
Gina Kleinworth says
Please drain them first.
Annette Baldwin says
I’m looking forward to making this! I live at 5500 feet elevation and never have never had to make adjustments to cooking times. Am about to move to 7000 feet elevation so am interested to see what my cooking experiences will be there.
Penney says
This was really good! My husband and granddaughters loved it. Thank you for sharing I will definitely make this again😀
Whitney says
Hi! Made this tonight for our small family of 3…both hubs and our daughter loved it, they went back for seconds. The only thing is that the instant pot gave me the burn notice. I measured everything out and followed the recipe. Please help me with what I might have done wrong. I had a moment of panic when the burn notice came up and opened the lid (the pressure was not up so no release needed). The noodles cooked fine and everything was tasty but still trying to figure out what I did wrong.
Thank you!
Gina Kleinworth says
I’m so glad you like it, but so sorry about the burn notice. I find that this happens most frequently with pasta. It can be tricky because burn notices typically happen because there isn’t enough water in the pot. But with recipes like this, you don’t want to add too much because then the recipe will be more like a soup, rather than a casserole. When this happens, I usually deglaze the bottom if the food really has burned to the bottom. Then I add a little more water and start the process over again. I know it is such a pain and can be quite disappointing. My friend Barbara wrote a great post about it and gives a lot of tips on why it happens and what you can do. I highly recommend checking it out. https://www.pressurecookingtoday.com/the-instant-pot-burn-message-what-to-do-and-how-to-avoid-it-in-the-future/
Betsy says
It would be extremely helpful if you included when to add the noodles since this is a chicken noodle casserole
Gina Kleinworth says
It is listed in step 2.
LISA says
How would i cook this with raw chicken? For how long and would i add the pasta in at tehe end so its not overcookee?
Gina Kleinworth says
You’ll need to cook the chicken first, remove, shred, then start this recipe as instructed. I have a great IP chicken breast recipe you can use here – https://www.kleinworthco.com/instant-pot-shredded-chicken/
Connie J Kilsdonk says
Love this recipe! It was so easy. Very delicious. I substituted gluten free penne for the farfelle, only used 6 oz, but probably could have used the full box. I only had 1 regular can of cream of chicken soup, so I added 3 1/2 c broth and added 1/2 c milk (lactose free) with cornstarch. It is hard to find gluten free & lactose free soup, so I just take a lactaid-type product. I substituted a bag of frozen mixed vegetables. Next time I make this, I am going to try adding some frozen celery and frozen onions to give it a little more flavor, and add some baby Bella mushrooms just because I like them.