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Instant pot chicken and noodles in 3 bowls with 2 glasses of water with lemon on the side
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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! 
Course Dinner
Cuisine American
Diet Gluten Free
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 people
Calories 510kcal
Author Mary Smith

Equipment

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)

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