Instant Pot Cheesy Chicken, Noodles and Vegetables Recipe

This Instant Pot Cheesy Chicken, Noodles and Vegetables Recipe is one of those comforting dishes that feels like a warm, cozy hug on a plate. I absolutely love how the tender chicken pairs with creamy cheese and perfectly cooked noodles, all loaded with colorful veggies – it just hits the spot on busy weeknights or when you need a quick but satisfying meal. Plus, making it in the Instant Pot means you’re in for dinner without a long wait or lots of fuss.

When I first tried this recipe, I was amazed at how everything cooked up so tender and flavorful with minimal effort. You’ll find that it’s not only a family favorite but also super versatile. Whether you’re cooking for picky eaters or want an easy crowd-pleaser, this Instant Pot Cheesy Chicken, Noodles and Vegetables Recipe delivers every time with a creamy, cheesy finish that tastes like you spent hours in the kitchen but didn’t.

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Ingredients You’ll Need

Each ingredient in this Instant Pot Cheesy Chicken, Noodles and Vegetables Recipe works together to create that creamy, satisfying texture and flavor. I recommend stocking up on fresh or frozen veggies and good quality shredded cheese for the best results.

• Boneless, skinless chicken breasts: Thawed chicken ensures even cooking and shredding convenience.
• Chicken broth: Adds depth and savory flavor to the chicken during pressure cooking.
• Water: Used for cooking noodles and vegetables, creating a light cooking base.
• Wide egg noodles: These hold the sauce beautifully and stay tender but not mushy when cooked in the Instant Pot.
• Frozen mixed vegetables: Convenient and colorful, adding nutrition and texture without extra prep.
• Milk: This creamy base mixes with the soup and cheese for luscious sauce.
• Cream of chicken soup with herbs: Provides a flavorful and creamy foundation that ties everything together.
• Sharp cheddar cheese: Gives a deliciously bold, cheesy kick that melts smoothly.
• Salt and pepper: To season and balance flavors perfectly.
• Fresh chopped parsley: Adds a fresh, vibrant finish as a garnish.

Variations

I love making this recipe my own by swapping out veggies or tweaking the cheese to suit what I have on hand. Feel free to get creative—you’ll find that this recipe is a fantastic base for all kinds of mix-ins.

• Use different cheeses: Mixing in Monterey Jack or mozzarella adds a melty, gooey twist my family enjoys.
• Swap vegetables: Try fresh broccoli florets or sautéed mushrooms when in season for extra flavor and texture.
• Make it spicy: Add a pinch of cayenne or red pepper flakes while cooking for a kick I personally enjoy.
• Use gluten-free noodles: I’ve tried this with chickpea or gluten-free pasta and it works pretty well—just adjust cooking times slightly.

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

Step 1: Pressure Cook the Chicken

Start by placing your thawed chicken breasts in the bottom of the Instant Pot with the chicken broth. Lock the lid and make sure the steam release knob is set to “sealing.” Set the Instant Pot to manual (high pressure) for 10 minutes. Once the timer goes off, allow it to naturally release pressure for 5 minutes, then carefully quick release the remaining pressure. I’ve learned this method keeps the chicken juicy and tender without drying it out.

Step 2: Cook the Noodles and Vegetables

Remove the cooked chicken with tongs and place it on a cutting board to shred or cube later, leaving the cooking liquid in the pot. Turn off the Instant Pot, then set it to sauté. Add 6 cups of water and bring it to a boil. Once boiling, add the egg noodles and frozen mixed vegetables. Stir occasionally and cook for about 7-8 minutes until the noodles are al dente. This step is crucial—overcooking the noodles will make them mushy when combined with the cheese sauce.

Step 3: Combine and Melt the Cheese

After the noodles and veggies are cooked, turn off the Instant Pot and carefully remove the insert using oven mitts (it will be hot!). Pour the contents through a colander to drain. Then, put the drained noodles and veggies back into the insert and return it to the Instant Pot base. Set to sauté again and stir in the milk, cream of chicken soup, shredded chicken, and sharp cheddar cheese. Keep stirring until everything is combined and the cheese has melted into a creamy, dreamy sauce.

Step 4: Season and Garnish

Turn off the Instant Pot and season the dish with salt and pepper to your liking. I always taste just before serving and adjust to make sure the flavors pop. For a fresh finishing touch, sprinkle chopped parsley on top—it brightens the entire plate and adds a lovely color contrast that makes it feel special.

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

Garnishes

I always top this dish with fresh chopped parsley for a pop of color and a little fresh flavor contrast. Sometimes I’ll add a sprinkle of extra sharp cheddar or even a few chili flakes if we want a little heat. A squeeze of lemon juice over the top can also brighten everything up if you’re looking for something fresh to balance the creamy richness.

Side Dishes

This recipe stands wonderfully on its own, but I like pairing it with a crisp green salad or some roasted garlic broccoli to balance the creamy noodles. A crusty baguette or garlic bread is also a favorite for soaking up those cheesy juices, especially when serving guests or at family dinners.

Creative Ways to Present

For special occasions, I’ve served this cheesy chicken and noodles in individual ramekins topped with a sprinkle of extra cheese broiled until bubbly and golden. It feels a little fancy but takes very little extra effort—always delighting guests and making weeknight comfort food look restaurant-worthy.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge and usually eat them within 3 days. The dish holds up really well, though the noodles soak up more sauce as it sits, so I recommend adding a splash of milk when reheating to refresh the creaminess.

Freezing

I’ve frozen this recipe successfully by cooling it completely, then transferring into freezer-safe containers. When ready, I thaw overnight in the fridge and gently reheat on the stove or in the microwave, again adding a little milk to keep it from drying out.

Reheating

The best way I found to reheat is on the stovetop over low-medium heat, stirring frequently to evenly warm without sticking or drying out. Microwave works fine in a pinch; just heat in 1-minute increments and stir in between, adding a bit of milk or broth if needed for creaminess.

FAQs

Final Thoughts

This Instant Pot Cheesy Chicken, Noodles and Vegetables Recipe has become one of my go-to comfort meals whenever I need something easy but feels like extra love on a plate. I hope you give it a try soon because once you taste how the flavors come together with so little effort, it’ll probably become a favorite in your home too. Trust me, it’s that kind of recipe you’ll want to keep on rotation—perfect for busy nights, cozy dinners, or even feeding a crowd.

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