Chicken Noodle Casserole in the Pressure Cooker


So trying new food is my favorite thing.  So after a few tries of making this recipe, I finally feel I have it perfect.  This Chicken Noodle Casserole in the Instant Pot is a perfect comfort food that your family will love!  So I am going to share with you how to make this chicken noodle casserole.  It would be great to bring a potluck, a sick friend and just everyday dinner. 

Chicken Noodle Casserole in the Instant Pot

We turned mine into an oven dish with biscuits at the end because that is what my husband said was the best.  I explain how at the end f this post. He said even without is great but he likes bread with his dinner.  So here is my recipe that will feed at 4-5 people.


Click here to repin this recipe for later.

Ingredients for Chicken Noodle Casserole

1.5 lbs of chicken, cut into 2″ squares
3/4 of a bag of egg noodles 
1 can of cream of chicken or mushroom
1/2 bag of peas and carrots frozen
1/2 cup of diced onion
2 cloves of garlic
1 stalk celery, diced
Salt and pepper


Cut your chicken into small chunks (approximately 1″-1 1/2″). Set aside.

Using a clean cutting board, dice your onion, celery, and mince garlic. Set aside.

Add the egg noodles to the Instant Pot Liner (or pressure cooker liner). 

Fill the liner with water to cover the noodles, plus one additional cup of water. 

Place the chicken pieces on top of the pasta. 

Cover the chicken with diced onion, celery, minced garlic, peas, and carrots. 

Stir until all ingredients are combined well. You may add salt and pepper at this step, or wait until after cooking. 

Place your lid on the pressure cooker and set to seal. 

Cook on manual high pressure for 5 minutes. 

Once the cooking cycle has completed, allow to naturally pressure release for 10 minutes. 

Finish releasing pressure manually. 

Remove the lid removed extra water, and mix in the cream of mushroom soup until well combined. 



If you want to add a little extra to the top of this chicken noodle casserole, you may simply pour the dish into a ceramic dish that has been sprayed with non-stick spray, and top with your favorite canned biscuits.  Place in the oven at 350 for 12-14 minutes or until the biscuits are browned.  

Adding biscuits is optional, but is a great idea if you want a little extra texture and flavor.  If not, simply serve in a bowl with some salt and pepper to taste! 

More Chicken Instant Pot Recipes: 

Copycat Panera Chicken and Wild Rice Soup

Instant Pot Chicken Lasagna Soup

Chicken Black Bean Bowl

Instant Pot Chicken Tikka Masala

Instant Pot Pulled BBQ Chicken

Basil Chicken Tomato Pasta in an Instant Pot

Easy Pulled Tandoori Chicken in the Instant Pot



  1. This was a good idea in theory. However, allowing the natural release for 10 minutes after cooking was way too much. My egg noodles turned into oatmeal. I think I would try this again however next time I will just do instant release.

    • I wonder if we bring down the cook time to 6 minutes and 5 minutes natural.

      I will have to play with this recipe some more to see what works.
      I made this three times before I posted so I will try your way and the other and then edit the post.

      Thanks for the feedback.

Leave a Reply

Your email address will not be published.