Instant Pot Chicken Noodle Casserole

instant pot chicken noodle casserole with leftover chicken and vegetables in a white serving bowl

Instant Pot Chicken Noodle Casserole is an easy dinner made with leftover chicken, egg noodles and vegetables in a creamy cheese sauce. Ready in 30 minutes!

instant pot chicken noodle casserole with leftover chicken and vegetables in a white serving bowl

If you like quick and easy chicken recipes, you’ll love this Instant Pot chicken noodle casserole! It’s one of our favorite easy Instant Pot recipes, and it’s made from scratch with leftover chicken, egg noodles and mixed vegetables in a cheesy cream sauce — no soup! Plus, it’s ready in just 30 minutes!

We make Instant Pot whole chicken once a week, so I’m always looking for easy leftover chicken recipes. As much as I love homemade chicken noodle soup, this chicken noodle casserole with egg noodles is much easier.

This quick chicken casserole recipe is definitely a dump and go Instant Pot dinner since there is virtually no prep work needed. Just add everything to the pot, pressure cook it, and stir in cream and cheese at the end. It’s the perfect easy dinner for crazy busy days!

How to make Instant Pot chicken noodle casserole

Just add your leftover cooked chicken to the Instant Pot. You can cut it into smaller pieces or tear it — whichever is easier.

leftover cubed chicken in the instant pot

Next, add the uncooked egg noodles, seasoning and chicken broth. The noodles may not be completely covered in broth, but this is fine. Just press the noodles down a little, and they’ll continue to cook even after the pressure cooking is over.

egg noodles and leftover chicken in the instant pot

After pressure cooking, stir in mixed veggies. You can thaw them if you want, but the heat will cook them!

add frozen vegetables to chicken noodle casserole in instant pot

You might think there’s too much liquid, but believe me, it will quickly get absorbed. Egg noodles suck up a ton of liquid! Stir in some cream and shredded cheese, and you’re done!

instant pot chicken noodle casserole on wooden spoon

I used a mix of shredded Parmesan cheese and Monterey Jack cheese, but you can use your favorites here. Nothing screams comfort food more than a big bowl of creamy chicken and noodles!

instant pot chicken noodle casserole in white bowl

How long does leftover chicken last in the refrigerator?

To be safe, you should use up leftover chicken within 3 to 4 days.

Can you freeze leftover chicken?

Absolutely! If you think you have too much leftover chicken to use in the next few days, freeze it for later.

More easy leftover chicken recipes

Recipe for creamy Instant Pot Chicken Noodle Casserole

instant pot chicken noodle casserole with leftover chicken and vegetables in a white serving bowl

Instant Pot Chicken Noodle Casserole

Instant Pot Chicken Noodle Casserole is an easy dinner made with leftover chicken, egg noodles and vegetables in a creamy cheese sauce. Ready in 30 minutes!

Print Pin Rate

Course: Main

Cuisine: American

Keyword: chicken noodle casserole, instant pot chicken noodle casserole

Prep Time: 5 minutes

Cook Time: 4 minutes

pressure time: 10 minutes

Total Time: 19 minutes

Servings: 10

Calories: 270

Instructions

  • Add the cooked chicken to the Instant Pot, and top with egg noodles

  • Add Herbes de Provence, minced onions, sea salt, garlic powder and pepper, and pour chicken broth over and around egg noodles. Press down lightly with wooden spoon or spatula

  • Place lid on Instant Pot, turn vent to Sealing, and hit PRESSURE COOK for 4 minutes

  • Pot will take a few minutes to reach pressure, then cook for 4 minutes. When pot beeps, turn vent for a quick release

  • When pin drops, remove lid, and stir. There will be liquid in the pot, but this will be absorbed the egg noodles.

  • Stir in frozen vegetables, then stir in heavy cream. Stir in cheeses, one at a time, and mix until thick and creamy. Casserole will continue to get thick and creamier as it cools

Notes

Recipe was made in a 6-quart Instant Pot pressure cooker but can be made in an 8 quart without any adjustments. Can substitute Italian seasoning for Herbes de Provence. Can use store bought low sodium chicken broth or homemade stock.  

Nutrition

Calories: 270kcal | Carbohydrates: 5g | Protein: 25g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 81mg | Sodium: 578mg | Potassium: 283mg | Fiber: 1g | Vitamin A: 1385IU | Vitamin C: 2.8mg | Calcium: 312mg | Iron: 1.5mg

Instant Pot Chicken Noodle Casserole with leftover chicken and egg noodles

I hope you enjoy this easy, creamy Instant Pot chicken noodle casserole as much as we do!

Be the first to comment

Leave a Reply

Your email address will not be published.


*