One-Pot Instant Pot Chicken Noodle Casserole

I never thought I’d be making chicken noodle casserole in an Instant Pot. Growing up, it was always baked in the oven, taking what felt like forever when hungry kids were waiting for dinner. My mom would peek through the oven door every 15 minutes, checking if the cheese had melted just right.

But times change, and so do our cooking methods. The Instant Pot version of this comfort food favorite takes less than half the time of the original, and honestly? It comes out just as good. For busy parents who don’t have time to watch casseroles bake, this recipe is a real dinner-saver.

What Kind of Chicken Should I Use?

You’ve got plenty of options when it comes to the chicken for this casserole. The quickest route is using rotisserie chicken from the grocery store – just pull it apart and you’re good to go. If you prefer to cook your own, boneless skinless chicken breasts or thighs both work great – you can even use leftover grilled or roasted chicken from another meal. For the juiciest result, I recommend using thighs since they tend to stay more tender, especially in pressure cooker recipes. Just make sure whatever chicken you choose is cut into bite-sized pieces about 1-inch cubed so it distributes evenly throughout the casserole.

Options for Substitutions

This cozy casserole is pretty adaptable – here are some handy swaps you can try:

• Cubed chicken: Already cooked rotisserie chicken works great here, or you can use leftover turkey. For a different spin, try canned chicken – just drain it well first.
• Egg noodles: While egg noodles give the best texture, you can use other pasta shapes like rotini, penne, or bow ties. Just check your pasta’s cooking time and adjust accordingly.
• Herbes de Provence: No Herbes de Provence? Mix equal parts dried thyme, basil, and oregano instead. Italian seasoning works too!
• Heavy cream: Half-and-half can work in place of heavy cream. For a lighter version, try evaporated milk, though the sauce won’t be quite as rich.
• Colby Jack cheese: Any melting cheese works well – try cheddar, monterey jack, or a Mexican cheese blend. Just avoid hard aged cheeses as they won’t melt as smoothly.
• Mixed vegetables: Feel free to use any frozen veggie mix you have, or swap in fresh vegetables – just cut them into small, even pieces so they cook properly.

Watch Out for These Mistakes While Cooking

The biggest challenge with Instant Pot casseroles is getting the pasta texture just right – overcooked noodles can turn mushy and spoil the entire dish, so stick to exactly 4 minutes at high pressure and perform a quick release immediately when done. Adding the heavy cream at the wrong time can cause it to curdle or separate, so always stir it in after the pressure cooking is complete, when the mixture is still hot but not boiling. For the best cheese melt and to avoid a grainy texture, shred your own cheese rather than using pre-shredded varieties, as the anti-caking agents in packaged shredded cheese can prevent smooth melting. A helpful tip is to layer half of the cheese into the hot pasta mixture first, stir until melted, then top with the remaining cheese and cover with the lid for 2-3 minutes to achieve that perfect, creamy consistency.

What to Serve With Chicken Noodle Casserole?

Since this casserole is already packed with protein, noodles, and cheese, you’ll want to balance it out with some lighter sides. A simple green salad with a tangy vinaigrette dressing helps cut through the richness of the dish, while steamed broccoli or roasted green beans make perfect veggie companions. If you’re feeding a hungry crowd, some warm dinner rolls or crusty French bread are great for soaking up the creamy sauce. Keep in mind that this comfort food dish is pretty filling on its own, so you don’t need anything too heavy on the side!

Storage Instructions

Keep Fresh: This cozy casserole stays good in the fridge for up to 4 days when kept in an airtight container. The noodles might absorb more of the sauce over time, but it’ll still taste great! It’s perfect for making on Sunday and enjoying throughout the week for easy lunches or dinners.

Freeze: You can freeze portions of this casserole in freezer-safe containers for up to 3 months. Just keep in mind that the noodles might be a bit softer when thawed. I like to portion it into individual containers for easy grab-and-go meals.

Warm Up: To heat up your casserole, pop it in the microwave for 2-3 minutes, stirring halfway through. If it seems a bit dry, add a splash of milk or cream. For larger portions, heat in the oven at 350°F covered with foil until warm throughout, about 20-25 minutes.

Preparation Time	10-15 minutes
Cooking Time	10-15 minutes
Total Time	20-30 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2100-2300
• Protein: 150-160 g
• Fat: 120-130 g
• Carbohydrates: 150-160 g

Ingredients

• 3 cups cubed cooked chicken
• 12 ounces of egg noodles
• 1 tablespoon herbes de provence
• 2 teaspoons dried minced onion
• 1 teaspoon sea salt
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 32 ounces chicken broth or stock
• 1 cup mixed vegetables, frozen
• 1/2 cup heavy cream
• 3 cups shredded colby jack cheese (or cheddar mix)

Step 1: Assemble Ingredients in the Instant Pot

Start by adding the cooked chicken into the Instant Pot.

Top it with egg noodles.

Sprinkle Herbes de Provence, minced onions, sea salt, garlic powder, and pepper over the top.

Pour chicken broth around and over the egg noodles, then press down lightly with a wooden spoon or spatula to ensure everything is slightly submerged.

Step 2: Cook Under Pressure

Place the lid on the Instant Pot and turn the vent to the Sealing position.

Select the PRESSURE COOK function and set the timer to 2 minutes.

The pot will take a few minutes to reach the necessary pressure before it begins cooking.

Once done, the cooking process will last for 4 minutes.

Step 3: Quick Release and Stir

When the Instant Pot beeps to indicate that the cooking is complete, carefully turn the vent for a quick release.

Wait until the pin drops before removing the lid safely.

Stir the contents well; it’s normal for there to be some liquid remaining, as the egg noodles will absorb it.

Step 4: Add Vegetables and Cream

With the lid off, stir in the frozen vegetables.

Next, add the heavy cream and mix till combined.

This will start to thicken the casserole as it mixes with the liquid already in the pot.

Step 5: Incorporate the Cheese

Gradually stir in cheese, one cup at a time, ensuring each addition melts and blends seamlessly into the mixture.

Continue to mix until the casserole is thick and creamy.

As it cools, the casserole will thicken and become even creamier, resulting in a hearty meal.