Instant Pot Simple Chicken Slop–chicken, noodles and a creamy sauce. It looks sloppy but tastes amazing!
Instant Pot Simple Chicken Slop
Sometimes the sloppiest foods taste the best! That is the case with this delicious chicken and noodles dinner. It’s comfort food at its finest. It sort of reminded me of chicken and dumplings, but it was much less work. Where I live it’s been snowing the past couple of days and this dinner fit the bill.
Ingredients/Substitution Ideas
I used a 6 quart Instant Pot* but you can also use an 8 quart pot with no changes. Halve the recipe for the 3 quart pot and keep the same cooking time.
- Boneless skinless chicken breasts–or you can use thighs or rotisserie chicken
- Chicken broth–or water and Better Than Bouillon
- Garlic salt–or make your own with 3 parts salt to 1 part garlic powder
- Pepper–or white pepper
- Poultry seasoning–or make your own
- Frozen egg noodles–I used the Grandma’s brand. I found the noodles next to the frozen breads, raviolis etc. at my grocery store
- Cream of chicken soup–or cream of mushroom soup or a brick of cream cheese
- Milk–or evaporated milk, half and half or cream
Instructions
- Thaw the noodles: Place noodles on the counter to come to room temperature.
- Add chicken, broth, garlic salt, pepper and poultry seasoning to Instant Pot.
- Pressure cook: Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 10 minutes from fresh chicken or 12 minutes for frozen chicken. When time is up let pot sit for 15 minutes and then move valve to venting. Remove the lid.
- Shred chicken: Place chicken on a cutting board and shred or chop.
- Layer in ingredients: Open the package of noodles and peel the noodles apart and add them into the Instant Pot. Dump the chicken on top of the noodles. Dump the cream of chicken soup on top of the chicken.
- Pressure cook: Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 7 minutes. When time is up move the valve to venting. Remove the lid.
- Stir well. Stir in the milk.
- Serve and enjoy!
Notes/Tips
- How do I make this with rotisserie chicken? If you have pre-cooked chicken you can skip to step 5. Make sure to add the broth and seasonings into the pot along with the noodles, chicken and cream of chicken soup.
- How do I make this with dry noodles instead of frozen noodles? My favorite part of this recipe is the thick homemade-tasting egg noodles that can be found in the freezer section of your grocery store. If you don’t want to use frozen noodles, or can’t find them, you can use dry egg noodles instead. You’ll only want to pressure cook for 2 minutes though instead of 7 minutes. You’ll also want to increase the amount of broth to 4 cups.
- How do I make this without condensed soup? If you don’t want to use cream of chicken soup you don’t have to. Either try a brick of cream cheese (add it into the pot when you would have added in the soup) or make your own cream of chicken soup from scratch.
- Can I just cook the chicken and the noodles at the same time? I find that cooking the chicken first and then adding in the noodles worked really well. However you can cook chicken at the same time as the noodles if your noodles are thawed and peeled apart and if you cut your chicken into smaller pieces. I suggest cutting each chicken breast into 4 or 6 pieces, depending how big they are. Then pressure cook for 8 minutes with a 10 minute natural pressure release.
More Chicken and Noodle Instant Pot Recipes…
Instant Pot “Stole My Boyfriend” Tetrazzini
Instant Pot Amish Chicken Noodle Casserole
Instant Pot Crazy Good Casserole
Instant Pot Tuscan Chicken Pasta
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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Instant Pot Chicken Slop
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 6 servings 1x
Description
Chicken, noodles and a creamy sauce. It looks sloppy but tastes amazing!
Ingredients
- 1 1/2 pounds boneless skinless chicken breasts
- 2 1/2 cups chicken broth
- 3/4 tsp garlic salt
- 1/2 tsp pepper
- 1 tsp poultry seasoning
- 1 (16 oz) package frozen egg noodles
- 1 (10.5 oz) can cream of chicken soup
- 1/2 cup milk, evaporated milk, half and half or cream
Instructions
- Place noodles on the counter to come to room temperature.
- Add chicken, broth, garlic salt, pepper and poultry seasoning to Instant Pot.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 10 minutes from fresh chicken or 12 minutes for frozen chicken. When time is up let pot sit for 15 minutes and then move valve to venting. Remove the lid.
- Place chicken on a cutting board and shred or chop.
- Open the package of noodles and peel the noodles apart and add them into the Instant Pot. Dump the chicken on top of the noodles. Dump the cream of chicken soup on top of the chicken.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 7 minutes. When time is up move the valve to venting. Remove the lid.
- Stir well. Stir in the milk.
- Serve and enjoy!
- Category: Chicken
- Method: Instant Pot
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
I made this for supper today the chicken is awesome tender the whole thing is super delicious thanks for such a great recipe
★★★★★
So glad to hear it! Thanks for the 5 stars!
Thanks for the tips on using dry noodles. I’m sensitive to gluten and I seriously doubt they offer frozen, gluten free noodles! I have an egg noodle that works in soup so I’ll be trying that for this.
★★★★★
you’re welcome! Enjoy!
Made this tonight for supper. It’s good but the noodles kind of threw me off a bit. I’ve never used frozen noodles before and was surprised by the density of the noodles. The sauce was tasty and the chicken was tender. If I wanted to add fresh mushrooms would they go in in the second step with the noodles?
★★★★
You could add them either time…they would be a great addition!
Can this recipe be made in a slow cooker!
I haven’t tried this one in the slow cooker. I’ve never tried frozen egg noodles in the slow cooker and honestly I’m not sure how they would turn out. If you do give it a try, let me know how it goes!
Can you use thawed chicken tenderloins?
Yes but they only need to pressure cook for 4 minutes with a 5-10 minute natural pressure release.
Still keeping the 7 minute cooking time for the noodles, I assume? What determines the 5 and up to 10 minutes for the chicken. Thanks for the hand holding, first actual meal,
Yes still 7 minutes for the noodles. You may want to just add everything together from the beginning and cook everything for 7 minutes. I bet it would be fine. And the 5-10 minutes is just me saying “if you can wait 10 minutes do it but if you can’t then 5 minutes will still be okay.” haha! It’s so an accurate science.
Can you use dry egg noodles? If so, how donyou alter the cooking time? Do they have to be frozen noodles?
I am wondering the same thing as well. My first thought is that I might need more liquid to cook the noodles– perhaps dried noodles would need more liquid to get cooked than the frozen/thawed noodles. If I don’t get a reply before trying this, I will probably barely cook the dried noodles separately (like boil for a couple of minutes to get them started), then stir it in after the chicken cooks, but only set the pressure for 4 minutes? Maybe 3. Don’t want too mushy of a noodle.
How do I make this with dry noodles instead of frozen noodles? My favorite part of this recipe is the thick homemade-tasting egg noodles that can be found in the freezer section of your grocery store. If you don’t want to use frozen noodles, or can’t find them, you can use dry egg noodles instead. You’ll only want to pressure cook for 2 minutes though instead of 7 minutes. You’ll also want to increase the amount of broth to 4 cups.
Did you know “slop” is what they feed to pigs?
yes lol…this is a take on a recipe I got from someone else and that was what she called it
what is your point? just saying…
Then call my a pig cause this looks good!
★★★★★
ME!
Oink! Oink! Who cares what she calls it? Especially if she’s sharing something delicious that somebody ELSE named.
If you make it, & try it, you’ll be oinking too. Thanks, Karen, for another yummy meal!
Would cook time be the same if I used bite-sized thighs, thawed?
Gotta get to the store for frozen noodles & then I’ll be back with stars.
I would use the cook everything at the same time method for the thighs. And if they are frozen you wouldn’t need to thaw:
“Can I just cook the chicken and the noodles at the same time? I find that cooking the chicken first and then adding in the noodles worked really well. However you can cook chicken at the same time as the noodles if your noodles are thawed and peeled apart and if you cut your chicken into smaller pieces. I suggest cutting each chicken breast into 4 or 6 pieces, depending how big they are. Then pressure cook for 8 minutes with a 10 minute natural pressure release.”
I’m on it! THANKS!
I just did the thighs whole & followed the recipe just like you stated it. Was delicious and hubby was asking “when can we have this again?” So, that means it’s a winner!!
★★★★★