Instant Pot Cheesy Chicken, Noodles, and Vegetables Recipe

I absolutely love how comforting and delicious this Instant Pot Cheesy Chicken, Noodles, and Vegetables Recipe turns out every single time. It’s one of those meals that feels like a warm hug on a plate, and the best part is how effortlessly everything comes together in the Instant Pot. Whether you’re short on time or just craving something hearty and creamy, this recipe really hits the spot.

When I first tried this, I was blown away by how tender the chicken got and how perfectly the noodles cooked alongside vibrant veggies, all swimming in a luscious cheesy sauce. You’ll find that having everything cooked in one pot not only saves cleanup but also layers the flavors beautifully. This Instant Pot Cheesy Chicken, Noodles, and Vegetables Recipe is definitely a weeknight winner, especially when you want a cozy dinner without fuss.

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Ingredients You’ll Need

The ingredients in this Instant Pot Cheesy Chicken, Noodles, and Vegetables Recipe all work seamlessly to create a rich, satisfying meal. You’ll want fresh or thawed chicken breasts and a good quality cream of chicken soup to build that creamy base. Frozen mixed vegetables make it super easy and add an extra veggie boost without any prep time.

• Chicken breasts: Using boneless, skinless chicken breasts ensures quick cooking and shredding or cubing with ease once done.
• Chicken broth: Adds extra flavor and moisture while cooking the chicken under pressure.
• Water: Needed for cooking the noodles and vegetables to the perfect tenderness.
• Wide egg noodles: These noodles soak up all that cheesy goodness perfectly—don’t substitute with smaller noodles for this one.
• Frozen mixed vegetables: A convenient, colorful mix that saves chopping time and blends nicely with the creamy sauce.
• Milk: Helps create a velvety sauce when combined with the cream soup and cheese.
• Cream of chicken soup with herbs: This canned soup is the magic behind the creamy body of the dish—opt for one with herbs for extra flavor.
• Sharp cheddar cheese: I prefer sharp for a nice tang and depth; it melts smoothly into the sauce.
• Salt and pepper: Season to taste—essential for balancing and enhancing the flavors.
• Fresh chopped parsley: Optional garnish that brightens the dish with color and freshness.

Variations

I’ve tried tweaking this Instant Pot Cheesy Chicken, Noodles, and Vegetables Recipe a few ways, and honestly, it’s pretty flexible. You can swap in the veggies you like or have on hand, adjust the cheese type, or even make it lighter or richer depending on your mood. I encourage you to make it your own!

• Veggie swap: I once used fresh broccoli and carrots instead of frozen mixed veggies—super fresh, just add them during the noodle cooking step.
• Dairy-free option: Try coconut milk and a dairy-free cheese alternative; I found it still tastes rich but lighter.
• Extra kick: Add a pinch of crushed red pepper flakes or a dash of hot sauce when adding the cheese for some subtle heat.
• Heartier version: Toss in cooked bacon bits or sautéed mushrooms for extra texture and umami.

How to Make Instant Pot Cheesy Chicken, Noodles, and Vegetables Recipe

Step 1: Pressure Cook the Chicken

Start by placing the thawed chicken breasts at the bottom of your Instant Pot and pour in the chicken broth. Lock the lid in place and make sure the steam release knob is set to “sealing.” Now, set the Instant Pot to manual or pressure cook on high for 10 minutes. After the cooking finishes, let the pressure naturally release for 5 minutes before doing a quick release to remove any remaining steam. This method keeps the chicken juicy and tender without drying it out.

Step 2: Boil Noodles and Vegetables

Once you’ve safely removed the pressure, take out the chicken with tongs and set it aside on a cutting board. Keep the flavorful broth in the pot, then turn the Instant Pot off. Switch it to the sauté setting and add 6 cups of water. Bring it to a boil, then add the wide egg noodles and frozen mixed vegetables. Stir occasionally and cook for 7 to 8 minutes until the noodles are tender. While this cooks, shred or cube the chicken for the next step.

Step 3: Drain and Combine Ingredients

Turn the Instant Pot off, then carefully remove the inner pot using oven mitts since it’ll be hot. Pour the noodle and vegetable mixture into a colander to drain. Return the drained noodles and vegetables to the Instant Pot insert. Put it back into the cooker and turn on the sauté setting again. Add the milk, cream of chicken soup, shredded cheddar cheese, and the prepared chicken. Stir everything together until the cheese melts and the sauce becomes creamy and smooth. Season with salt and pepper to your liking, then turn off the Instant Pot.

Step 4: Garnish and Serve

To finish, sprinkle fresh chopped parsley over the top for a pop of color and fresh flavor. Serve immediately while it’s hot and cheesy—your family is going to go crazy for this cozy meal!

How to Serve Instant Pot Cheesy Chicken, Noodles, and Vegetables Recipe

Garnishes

I love topping this dish with fresh chopped parsley, which adds such a pleasant, fresh brightness against the rich cheesy sauce. Sometimes I also sprinkle a little extra shredded sharp cheddar on top right before serving for that melty finish. A dash of cracked black pepper gives it a nice touch, too.

Side Dishes

This Instant Pot Cheesy Chicken, Noodles, and Vegetables Recipe is pretty filling on its own, but I like to pair it with a simple green salad with a light vinaigrette or some roasted garlic green beans to add a crisp texture contrast. Garlic bread or a warm crusty roll also works wonders to soak up that creamy sauce.

Creative Ways to Present

For a special occasion, I’ve served this recipe in individual mini cast iron skillets topped with extra cheese and a sprinkle of fresh herbs. It’s fun, cozy, and elegant at the same time. Or try layering it in a casserole dish, topping it with breadcrumbs, and browning under the broiler for a crispy crust—just like a cozy baked noodle casserole!

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge, and it keeps well for up to 3 days. Just make sure to cool it completely before storing so condensation doesn’t make the noodles mushy. It reheats nicely, too!

Freezing

While I haven’t frozen the entire finished dish before, I’ve frozen the cooked chicken and sauce components separately. If you want to freeze the whole thing, make sure to thaw it slowly overnight in the fridge for best texture. Reheat gently on the stove to avoid breaking the sauce.

Reheating

To reheat, I recommend warming the leftovers on the stovetop over low heat with a splash of milk or broth to loosen the sauce. Stir gently until heated through—this keeps the noodles from drying out or clumping together. Microwaving works in a pinch but can sometimes make the sauce separate a bit.

FAQs

Final Thoughts

This Instant Pot Cheesy Chicken, Noodles, and Vegetables Recipe has become one of my go-to meals for busy nights when comfort food is calling. I love how simple it is, yet how impressive it tastes, and you’ll appreciate that it comes together mostly in one pot with minimal cleanup. Give it a try—I’m pretty sure you’ll fall for this creamy, cheesy classic as much as my family and I have.

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