This Instant Pot Chicken Noodle Casserole is a one pot meal! Perfectly cooked pasta, flavorful chicken, and mixed veggies combined into a tasty dinner option!
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Each week, Monday seems to be our crazy day. Maybe its because we play catch up from the weekend, or because my son has football games, the kids always seem to have homework, and basically…..everything seems to be jam packed into that day. Whatever the reason, we are running around each and every Monday.
I try to meal plan over the weekend and I always plan Monday dinner as leftovers from the weekend, or something quick. Last week, this Instant Pot Chicken Noodle Casserole was just the thing to make.
I prepped it during the day, cooked it while helping with homework, and had time to get everyone fed before leaving for my oldest sons football game. I even had it cleaned up in under 10 minutes due to it being a one pot meal!
Instant Pot: https://amzn.to/32vGO2a
Instant Pot Non Stick Liner (game changer, I love mine): https://amzn.to/2qt7Skp
The best part was, we had enough leftovers to enjoy again the next evening for dinner!
This meal was incredibly flavorful, family (and kid) approved, and can easily be adapted to fit preferences. If you don’t like mixed veggies, use whichever type you prefer!
Have some friends or family over for dinner and impress them with this meal! You can add a side salad, rolls, or fresh fruit to serve with this….or you can serve on its own! This also goes great in thermos’ for lunches to change things up from a daily sandwich!
Let me know what you think and hope you enjoy!
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Instant Pot Chicken Noodle Casserole
Ingredients
- 1 lb boneless chicken breasts, diced
- 1 tablespoon olive oil
- 16 oz frozen mixed veggies
- 16 oz egg noodles
- 1 cup heavy cream
- 4 cups chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon seasoned salt
- 1 teaspoon black pepper
- 1 cup cheddar cheese, shredded
- ½ cup French fried onions
Instructions
- Turn the sauté function on your Instant Pot and add in the chicken, olive oil, garlic powder, onion powder, seasoned salt, and black pepper.
- Allow to cook for about 2-3 minutes, or until the outside of the chicken is white in color.
- Turn off the sauté feature and add in the egg noodles, chicken broth, and mixed veggies.
- Place lid securely onto Instant Pot and ensure valve is in sealed position.
- Cook manual, high pressure for 5 minutes followed by a quick release.
- Once pin drops, remove lid and stir in the heavy cream.
- Place sauté function back on and allow to cook another 2-3 minutes, or until sauce thicken.
- Stir in the shredded cheese and French fried onions.
- Serve and enjoy!
Diane Hartwig says
I made this recipe today and will definitely make it again. I always read the comments before I start a meal. My shopping market sells 12 oz packages of noodles (that may be why none of mine were hard). I thought I read 1 and 1/2 pounds of chicken but that didn’t make a difference. I used finely shredded cheddar cheese and did not have the French fried onions which didn’t make a difference for us. Since the people who did not give this five stars mostly complained about how watery it was, I added 1 tablespoon of cornstarch mixed with 1 tablespoon of water to the pot after sauteeing the heavy cream. Then I added the cheese and let it sit for a few minutes. It was perfect!!!!
Kristin says
Yay!! Glad you enjoyed this!! Love the cornstarch idea!
Laura Rohrback says
What size instant pot is this based on?
Kristin says
6 quart Instant Pot 🙂
John says
Very easy and very tasty. Didn’t have mixed vegetables used corn.
Kristin says
Yay! Glad to hear you enjoyed!!
Kayleigh says
This recipe is off. It was more of a soul than a casserole. Sauce never thicken
Kristin says
Hmmm, did you use the cream? Saute for a few minutes? It should have thickened up more than a soup!
Tom W. says
It’s a cold November evening and I’ve had a hankering for a couple of weeks for what we kids called “Noodle Stuff” (what I later learned was chicken noodle casserole) and I’ve been dying to break out the Instant Pot.
This recipe is perfect and at just the right time! I’m adding sauteed mushrooms and onions and using chicken thighs but the rest of it is coming straight from this recipe.
The steam from the Instant Pot is adding to the humidity that I always loved as kid when just in from playing outside in the cold and Mom was making spaghetti. Good food and good memories.
Kristin says
Awww I am glad it was enjoyed! Love the additions you made!
Trixie says
I don’t have chicken broth but bouillon cubes. Do you suggest mixing them into water before it all goes into the IP? Or can I toss water and 2 cubes (1 per 2 cups) in?
Kristin says
I personally like to dissolve them in water first, however, I know lots of people that simply toss them in. Completely up to you! Enjoy!
Allison says
I don’t have any chicken broth. Would vegetable broth work for this?
Kristin says
Absolutely! That works great!
Joel says
I followed everything to a T, and wound up with a very bland and mushy meal. There was no flavor to this
Kristin says
Oh bummer to hear! It definitely shouldn’t have been bland. You can definitely add more seasonings as desired, even adding some red pepper flakes for heat. Sorry to hear it wasnt a hit with you all!
Cindy says
We loved it !! Turned out perfect. Thank you
Kristin says
Yay! Glad you enjoyed!!
Steffi says
I also have the same problem with the noodles not cooking if they are not covered completely. I can’t push them down all the way into the liquid. 4 cups don’t seem enough for 16oz of noodles. My I pack of noodles said 16oz(1lb) is that the right measurement??
Kristin says
Hi, yep, thats the correct measurement. You just want to push the noodles down as much as possible, but it doesnt have to be fully submerged! Hope you enjoy!
Kathy says
Great recipe! Turned out perfectly! BTW, we forgot to get heavy cream but substituted evaporated milk. Turned out great! Thank you!
Kristin says
Yay! Glad you enjoyed! Great tip on the evaporated milk in case we don’t have heavy cream on hand, thanks!