This easy, Instant Pot Chicken and Noodles recipe combines hearty favorites like chicken breast, gluten-free pasta, carrots, celery, onions, and peas with a simple, dairy-free cream sauce. The resulting chicken dinner is one of those healthy comfort foods that the whole family will love. From start to finish in just 40 minutes, and just one pot to clean up, you will love this recipe! 

three bowls filled with chicken and gluten free noddles with a fork resting on the side.

What Makes This Recipe Great

It’s the middle of winter here in Maryland and yet we’re still as busy as ever! With three kids and all of their activities, I am always looking for easy, healthy meals to put on the table. I also really like it when they’re quick and require minimal cleanup. Right?!

Enter, this Instant Pot Chicken and Noodles! Packed with chicken, veggies, and gluten-free pasta, this comforting recipe has all the satisfying ingredients, but is also dairy-free, gluten-free, and full of protein! Healthier comfort food that my kids love, and I do too!

If you’re looking for even more one-pot, healthy, kid-friendly meals, I’ve got you covered with this Dairy Free Beef Stroganoff, this Mac & Cheese with Broccoli, or this Paleo Hamburger Helper.

Ingredient Notes

recipe ingredients in nesting bowls and labeled.
  • Gluten-Free Pasta: I used Jovial Foods farfalle pasta (the bow ties!). If you choose to use a different pasta shape, see my tips & tricks for cooking time adjustments!
  • Chicken: I used boneless skinless chicken breasts cut into cubes. You can use boneless chicken thighs if preferred. 
  • Minced Garlic: Mince fresh garlic cloves, or use a jar of minced garlic. Either will work! If you don’t have this one hand, you can substitute ¼ + ⅛  teaspoons of garlic powder.
  • Carrots, Onion, & Celery: If you don’t want to dice these yourself, many grocery stores carry a “Mirepoix” mix of freshly diced carrots, celery, and onion. 
  • Peas: Use fresh or frozen peas. If frozen, be sure to thaw before using. 
  • Chicken Broth: Use chicken broth, chicken stock, or bone broth. 
  • Sherry Cooking Wine: You can omit this if needed
  • Spices: Dried sage, dried, thyme, dried rosemary, sea salt, and pepper. 
  • Ghee: If you are dairy-free, swap this for olive oil. 

Dairy-Free Cream Sauce

  • Raw Cashews: If you choose to make the cashew cream, you will need raw, unsalted cashews and water. If you prefer not to use cashew cream, you can use regular heavy cream, half & half, or full-fat canned coconut milk!

Recipe Step by Step

numbered step by step photos showing how to make this recipe.

Instant Pot

  1. Set the Instant Pot to Saute mode and heat 1 tbsp oil. 
  2. Add the chicken breast cubes and sprinkle with a little bit of salt and pepper. Saute for 4-5 minutes until they are browned and mostly cooked through. Remove using a slotted spoon and set aside. 
  3. Use a paper towel to remove any excess moisture from the pot, then add the remaining tbsp oil. Add onion, carrots, and celery and saute for 3-4 mins until they begin to soften. Add in garlic and saute for 30 seconds more. Pour in the sherry and stir, using a spoon to scrape any brown bits off the bottom of the pot.
  4. Add the cooked chicken back in along with the broth and spices. Stir. Add the pasta to the pot and gently push down with a spoon. It should be barely covered by the broth. 
  5. Lock the lid, turn the valve to the sealing position, and pressure cook on high for 3 minutes. (See notes below for cooking times if using a different pasta!) 
  6. While the pot is coming to pressure, make the cashew cream. Combine the cashews and water in a high-speed blender and blend on high for 30 seconds to 1 minute, or until very smooth. Set aside.
  7. Quick release the steam when the timer goes off. Remove the lid and pour in the cashew cream and peas. Stir over saute mode for a couple of minutes until it thickens up and the peas are warmed through. Serve topped with parsley and enjoy!
more step by step photos showing how to make the cream sauce

Stovetop Instructions

  1. Heat olive oil in a large, deep skillet over medium-high heat. Add the chicken and sprinkle with salt and pepper. Saute for 4-5 minutes, then remove using a slotted spoon. 
  2. Add 1 tbsp olive oil to the pan along with the carrots, onion, and celery. Saute for 3-4 minutes, then add in the garlic and saute another 30 seconds.
  3. Add the chicken back in along with the thyme, rosemary, sage, and salt. Pour the chicken broth over top, then add the uncooked pasta. Stir well.
  4. Bring to a boil, then cover and cook for 9 minutes (or according to the time on the back of your pasta package). 
  5. While the noodles are cooking, make the cashew cream. Add the peas and cashew cream at the end and stir over low heat for a few minutes until thickened. Top with parsley and enjoy!
chicken and noodles in the instant pot with pea and carrots.

Mary’s Tips & Tricks

  • Pasta cooking times: If you have to use a different gluten-free pasta, the rule of thumb for cooking in the Instant Pot is to divide cooking time on the box by 2 and then subtract. So if it says 10 mins, divide by 2 = 5 and then subtract 2 minutes = which is where I got the 3 minutes from!
  • Chicken swaps: Feel free to use boneless chicken thighs or even a leftover rotisserie chicken if you have it. If your chicken is already cooked, skip the chicken portion of the first step and just focus on sauteeing the veggies. 
  • Adding veggies: If desired, you can add more sauteed veggies like broccoli, or throw in some spinach at the very end and stir. 
  • Easy Swaps: Use vegetable broth instead of chicken broth, or swap dairy-free ingredients for regular dairy if desired. If you’re not gluten-free, feel free to swap for regular pasta. The same quantities apply. 
  • Spice it up: If you like a little kick to your meals, garnish with crushed red pepper flakes. 
  • Alternative Cooking Methods: If you don’t want to cook your chicken and noodles in the Instant Pot, see the stovetop method I’ve included in the recipe card below!

Serving Tips

  • Serve warm on its own or with a side salad. Top with dairy-free or regular parmesan cheese, if desired. 

Storage Tips

  • Store leftover Instant Pot chicken and noodles in an airtight container for up to 4 days. Reheat with a little extra broth, ghee, or vegan butter to loosen the noodles. 
a bowl of chicken and noodles topped with chopped parsley.

Recipe FAQs

What is the difference between quick release and natural release on the Instant Pot? 

Quick release: When you manually move the valve from the sealing position to the venting position to let the steam out.

Natural release: When you let the Instant Pot de-pressurize on its own by letting it sit for 10 minutes after finishing cooking. Then, you move the valve from the sealing position to the venting position to let out the last bit of steam. 

Why is my chicken rubbery?

This happens when chicken is undercooked. Sauteeing the chicken first should help you avoid this from happening. 

Can I freeze this Instant Pot chicken and noodles recipe? 

You can! Store it in an airtight, freezer-safe container for up to 3 months. Defrost in the refrigerator and reheat over the stove with some ghee or broth. Keep in mind that past three months, the cooked pasta won’t hold up well. 

What if I am allergic to cashews?

You can use 1/2 cup coconut cream or heavy whipping cream (or 1/2 and 1/2) instead!

Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below & a review in the comments section. Or, follow me on Facebook, Pinterest or Instagram today!

Easy Instant Pot Chicken and Noodles

This easy, Instant Pot Chicken and Noodles recipe combines hearty favorites like chicken breast, gluten-free pasta, carrots, celery, onions, and peas with a simple, dairy-free cream sauce. The resulting chicken dinner is one of those healthy comfort foods that the whole family will love! 
4.94 from 15 votes
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Ingredients

  • 2 tbsp ghee, or olive oil
  • 1.5 lbs chicken breasts, cut into 1 inch cubes
  • 3 cloves minced garlic
  • ½ onion, diced
  • 3 pieces celery, diced
  • 3 carrots, peeled and diced
  • 2 tbsp sherry cooking wine, can omit if needed
  • 4 cups chicken broth
  • 1 tsp dried sage
  • 1 tsp dried thyme
  • ½ tsp dried rosemary
  • 1.5 tsp sea salt, more to taste
  • ½ tsp pepper
  • 12 oz Jovial Foods Gluten Free Farfalle pasta, see notes below for cooking times if using another pasta!
  • 1 cup peas, thawed if frozen

Cashew Cream (sub 1/2 cup heavy cream or coconut cream for a nut free alternative)

Equipment

Instructions
 

  • Set instant pot to Saute mode and heat 1 tbsp oil.
  • Add the chicken breast cubes and sprinkle with a little bit of salt and pepper. Saute for 4-5 minutes until they are browned and mostly cooked through. Remove using a slotted spoon and set aside. 
  • Use a paper towel to remove any excess moisture from the pot, then add the remaining tbsp oil. Add onion, carrots, and celery and saute for 3-4 mins until they begin to soften. Add in garlic and saute 30 seconds more. Pour in the sherry and stir, using a spoon to scrape any brown bits off the bottom of the pot.
  • Add the chicken back in along with the broth and spices. Stir. Add the pasta into the pot and gently push down with a spoon. It should be barely covered by the broth. 
  • Lock the lid and cook on high pressure for 3 minutes. (See notes below for cooking times if using a different pasta!)
  • While the pot is coming to pressure, make the cashew cream. Combine the cashews and water in a high-speed blender and blend on high for 30 second to 1 minute, or until very smooth. Set aside.
  • Manually release the steam when the timer goes off. Remove the lid and pour in the cashew cream and peas. Stir over saute mode for a couple of minutes until it thickens up and the peas are warmed through. Serve topped with parsley and enjoy!

Stovetop Instructions

  • Heat olive oil in a large, deep skillet over medium high heat. Add the chicken and sprinkle with salt and pepper. Saute for 4-5 minutes, then remove using a slotted spoon.
  • Add 1 tbsp olive oil to the pan along with the carrots, onion, and celery. Saute 3-4 minutes, then add in the garlic and saute another 30 seconds.
  • Add the chicken back in along with the thyme, rosemary, sage, and salt. Pour the chicken broth over top, then add the uncooked pasta. Stir well.
  • Bring to a boil, then cover and cook for 9 minutes (or according to the time on the back of your pasta package).
  • While that is cooking, make the cashew cream. Add the peas and cashew cream at the end and stir over low heat for few minutes until thickened. Top with parsley and enjoy!

Notes

Mary’s Tips & Tricks

  • Pasta cooking times: If you have to use a different gluten-free pasta, the rule of thumb for cooking in the Instant Pot is to divide cooking time on the box by 2 and then subtract. So if it says 10 mins, divide by 2 = 5 and then subtract 2 minutes = which is where I got the 3 minutes from!
  • Chicken swaps: Feel free to use boneless chicken thighs or even a leftover rotisserie chicken if you have it. If your chicken is already cooked, skip the chicken portion of the first step and just focus on sauteeing the veggies. 
  • Adding veggies: If desired, you can add more sauteed veggies like broccoli, or throw in some spinach at the very end and stir. 
  • Easy Swaps: Use vegetable broth instead of chicken broth, or swap dairy-free ingredients for regular dairy if desired. If you’re not gluten-free, feel free to swap for regular pasta. The same quantities apply. 
  • Spice it up: If you like a little kick to your meals, garnish with crushed red pepper flakes. 
  • Alternative Cooking Methods: If you don’t want to cook your chicken and noodles in the Instant Pot, see the stovetop method I’ve included in the recipe card below!

Serving Tips

  • Serve warm on its own or with a side salad. Top with dairy-free or regular parmesan cheese, if desired. 

Storage Tips

  • Store leftover in an airtight container for up to 4 days. Reheat with a little extra broth, ghee, or vegan butter to loosen the noodles. 

Nutrition

Serving: 1serving, Calories: 510kcal, Carbohydrates: 55g, Protein: 35g, Fat: 17g, Saturated Fat: 6g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 0.01g, Cholesterol: 89mg, Sodium: 1352mg, Potassium: 739mg, Fiber: 4g, Sugar: 5g, Vitamin A: 5328IU, Vitamin C: 14mg, Calcium: 45mg, Iron: 3mg