Instant Pot Amish Chicken and Noodles–thick noodles in a savory chicken gravy with chunks of tender chicken. This Amish classic is best served over a pile of mashed potatoes.
The slow cooker instructions are listed in the recipe card below.
Instant Pot Amish Chicken and Noodles
Oh boy! You’re going to love these chicken and noodles. Such good old fashioned comfort food. Typically the chicken and noodles are served over hot mashed potatoes…a carb lovers dream! This is not a soup but rather noodles and pieces of chicken in a savory sauce. We served this up for a Sunday dinner (fast Sunday for us…which means we were extra hungry) and all lurvvvved it so very much.
Ingredients you need…
- Water
- Better than Bouillon Chicken Base–I buy the big container from Costco.
- Boneless, skinless chicken thighs–fresh for this recipe, since you need to cut them into pieces
- Poultry seasoning
- Garlic powder
- Minced dehydrated onion flakes–I buy the big container at Costco
- Bay leaf
- Grandma’s Frozen Wide Egg Noodles–find these by the frozen breads at your grocery store. They are thick noodles that remind me of homemade.
- Cornstarch–or arrowroot or flour
- Salt and pepper
- Mashed potatoes–I just used potato flakes for convenience
Steps
- Thaw the noodles so you can peel them apart: Place the frozen noodles on the counter to thaw.
- Prepare the chicken: Trim the chicken of excess fat (I use kitchen shears*). Cut each chicken thigh into about 6 pieces.
- Add ingredients: Add water, bouillon, chicken, poultry seasoning, garlic powder, onion flakes and bay leaf into Instant Pot.
- Add noodles: Peel the egg noodles apart from each other and separate. Add the noodles into the pot.
- Pressure cook: Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 5 minutes. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid. Discard the bay leaf.
- Thicken the gravy: Turn Instant Pot to saute setting. In a small bowl stir 3 Tbsp of cornstarch together with a ¼ cup of cold water until smooth. Add the mixture into the pot and stir until gravy has thickened. Turn off Instant Pot.
- Serve: Salt and pepper to taste. Serve noodles, gravy and chicken over mashed potatoes.
Notes/Tips
- Can I use chicken breasts instead of chicken thighs? You can although the chicken won’t be as moist and tender. You can also use chicken tenderloins (don’t cut them up).
- Can I use leftover turkey or rotisserie chicken? Yes! This would be a great recipe to use with your turkey leftovers. I would use about 3-4 cups of chopped poultry.
- Can I use regular pasta noodles instead of frozen? Yes but you’ll need to cut up the chicken into small bite size pieces so that they cook at the same rate as the pasta. If you use egg noodles I would only pressure cook for 1 minute. If you use another type of pasta like penne you can pressure cook for 3-4 minutes.
- Can I make mashed potatoes in the Instant Pot? You can. Although you can’t cook them at the same time as the noodles and chicken. I have a few Instant Pots so I would just use a separate pot to cook the mashed potatoes. But if you don’t have an extra pot I would pressure cook the potatoes in a steamer basket first and then move the steamer basket out of the pot (and then start the chicken and noodles recipe as stated). Don’t mash the potatoes until you’re ready to serve. Here is my favorite mashed potatoes recipe.
- Try stirring in some frozen peas and carrots when you add the cornstarch slurry.
- Serve the chicken, noodles and gravy over a pile of hot mashed potatoes. Or you can serve over hot cooked biscuits. You can serve alongside peas or another vegetable or your choice.
- I used my 6 quart Instant Pot*. You can also make this in an 8 quart pot. Cut the recipe in half for a 3 quart pot.
- Store leftovers in an airtight container* in the refrigerator for up to 5 days or in the freezer for up to 3 months.
Instant Pot Amish Chicken and Noodles
- Prep Time: 20 minutes
- Cook Time: 5 minutes (plus 10 minute NPR)
- Total Time: 25 minutes
- Yield: 8 servings 1x
Description
Thick noodles in a savory chicken gravy with chunks of tender chicken. This Amish classic is best served over a pile of mashed potatoes.
Ingredients
- 5 cups water
- 3 Tbsp Better than Bouillon Chicken Base
- 2 pounds boneless, skinless chicken thighs
- 1/2 tsp poultry seasoning
- 1 tsp garlic powder
- 1 Tbsp minced onion flakes
- 1 bay leaf
- 1 (16 oz) Grandma’s Frozen Wide Egg Noodles
- 3 Tbsp cornstarch
- Salt and pepper
- Optional: mashed potatoes, for serving
Instructions
Instant Pot Instructions:
- Place the frozen noodles on the counter to thaw.
- Trim the chicken of excess fat (I use kitchen shears). Cut each chicken thigh into about 6 pieces.
- Add water, bouillon, chicken, poultry seasoning, garlic powder, onion flakes and bay leaf into Instant Pot.
- Peel the egg noodles apart from each other and separate. Add the noodles into the pot.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 5 minutes. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid. Discard the bay leaf.
- Turn Instant Pot to saute setting. In a small bowl stir 3 Tbsp of cornstarch together with a ¼ cup of cold water until smooth. Add the mixture into the pot and stir until gravy has thickened. Turn off Instant Pot.
- Salt and pepper to taste. Serve noodles, gravy and chicken over mashed potatoes.
Slow Cooker Instructions:
- Place the frozen noodles on the counter to thaw.
- Trim the chicken of excess fat (I use kitchen shears). Cut each chicken thigh into about 6 pieces.
- Add water, bouillon, chicken, poultry seasoning, garlic powder, onion flakes and bay leaf into slow cooker.
- Peel the egg noodles apart from each other and separate. Add the noodles into the slow cooker.
- Cover and cook on low for 4 hours. Discard the bay leaf.
- Turn slow cooker to high. In a small bowl stir 3 Tbsp of cornstarch together with a ¼ cup of cold water until smooth. Add the mixture into the slow cooker and stir. Cook for about 10-20 more minutes until gravy has thickened.
- Salt and pepper to taste. Serve noodles, gravy and chicken over mashed potatoes.
Notes
If you want to break up the chicken into smaller pieces after it has cooked you can move the chicken pieces to a cutting board and use 2 forks to break apart.
- Category: Chicken
- Method: Instant Pot or Slow Cooker
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Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.
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Karen,
Are you from Indiana? I am. and whenever I talk about chicken and noodles or chicken and dumplings served over mashed potatoes anywhere I’ve been in the US, they think I’m weird. I thought starch over starch might be an Indiana thing…
★★★★★
Haha! I am not from Indiana but my husband is from Ohio…does that count? I read online that the amish recipe is typically served over mashed potatoes and although I did think it was a bit strange it was amazing!!
Yes it counts! I’m from a huge Amish area in North Central Indiana. Parents from Southern Michigan. So I think you’re right, it’s probably from the Amish filtering in to other areas. No matter what, it’s good stuff!
Thanks Karen!
★★★★★
It really is so good!
How much water would I need if I make this w/o the noodles. I’m going to make gf noodles separately to mix after.
I would use just 3 cups of water then and maybe just 2 Tbsp of the bouillon
None of the grocery stores around me carry Grandma’s Frozen Wide Egg Noodles. Can I use Reames or dried egg noodles?
Yes but you’ll need to cut up the chicken into small bite size pieces so that they cook at the same rate as the pasta. If you use dried egg noodles I would only pressure cook for 1 minute.
I made this in the instapot today. I also couldn’t find frozen noodles, but tried your suggestion and used dry egg noodles, placed on top of the chicken mixture, and cooked for only 1 minute. It came out perfectly. I was also surprised by the mixure of noodles and potatoes, but I knew my husband would enjoy it. I just used pre-made refrigerated mashed potatoes. I added lots of salt, aleppo & black pepper and it was delicious! Makes enough to feed a small army!
Yay!!! so glad you liked it with the dry noodles.
How thawed do the noodles need to be before they are placed in the instant pot?
Enough that you can peel them apart from one another. If you add them in one big clump they won’t cook properly.