A one-pot comfort classic with a twist! Instant Pot chicken noodle soup is made with juicy chicken and tender veggies in a deliciously seasoned broth with loads of soft noodles for slurping! Ready to serve in just 35 minutes.
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I know what you’re thinking. How many chicken noodle recipes do I need, right? Well, the answer is three. The classic stovetop chicken noodle soup made the traditional way, this easy chicken noodle casserole and the game-changer of all game-changers, easy Instant Pot chicken noodle soup!
Everything gets cooked in one pot, from the sauteing of the veggies and chicken to the broth and noodles at the end. The pressure cooker tenderizes the meat and infuses the broth with even more flavor.
The whole thing takes just 35 minutes. When you’re trying to feed your family healthy, quick, and on budget, all through cold and flu season, this Instant Pot chicken noodle soup will be on heavy rotation!
Why This Recipe Works
- A one-pot meal. As far as Instant Pot meals go, this one is it! It’s a way to get a complete meal on the table in a hurry. There are some added shortcuts I’ll let you know about too!
- It’s flexible. You can add even more veggies if you like or swap the egg noodles for your favorite kind and even use leftover rotisserie chicken if you want.
- Have soup for the week. Easily double or triple the recipe and have plenty throughout the week. Whatever you have left, freeze it!
- Frozen chicken. Yes, this can be made with frozen chicken too! Cooking frozen chicken in the Instant Pot is one of those kitchen hacks everyone needs. We’ve all forgotten to thaw our meat for dinner and being able to cook it from frozen is amazing.
Find the full printable recipe with specific measurements below.
- Mirepoix: A trio of onions, celery, and carrots gets used for the base flavor in this soup but also a textural element. Knowing how to cut an onion comes in handy for recipes like this one, where you want to make sure you’re not overwhelming each spoonful with big chunks of onion!
- Garlic: Did you know that depending on how you prepare your garlic, it affects the flavor? Easily learn how to mince garlic to get just the right amount in there. It’s easy to add more, but almost impossible to add less, so getting the right amount, to begin with, is crucial.
- Seasoning: I’ve got a great homemade Italian seasoning I like to use. I always have it on hand, so it’s easy to just sprinkle in. If you have a store-bought jar, that’s great too.
- Chicken: This pressure cooker chicken noodle soup isn’t fussy. Use cooked, raw, or frozen breasts. If using frozen, cook for an extra 12 minutes and chop them into chunks first.
- Noodles: I used my egg noodles recipe, because they’re nice and light, and cook easily. Your favorite store-bought brand works, too!
- Loads more veggies: Toss in mushrooms and bell peppers with the onions. Cauliflower and corn would be great too!
- Make it extra garlicky: Just add more garlic!
- Different noodles: You can use whatever kind you want. Small or medium pasta like orzo, fusilli, or elbow macaroni, or you could even try tortellini.
- Rice: Use a bit of white rice for some chicken and rice soup instead. Use it sparingly, as adding too much rice can be overpowering as it expands!
- Different seasoning: If you don’t have Italian seasoning on hand, use thyme or oregano on its own. You can even add some bay leaves into the pot for extra flavor and remove them before serving.
- Make it spicy: Adding some red pepper flakes in there for a kick!
How to Make Instant Pot Chicken Noodle Soup
- Cook the veggies. Set the pressure cooker to saute and heat the oil. Add the onions, carrots, and celery to cook until the veggies are softened. This should take about 5 minutes. Add the garlic in for the last minute.
- Add the chicken. You can add the chicken breast whole or cut it up into chunks. Sprinkle in the Italian seasoning, salt, and pepper, and saute until the meat is no longer pink. It will continue to cook under pressure, so no need to overcook it.
- Pour in the stock. Add both the stock (or chicken broth) and water to the pot. Cover with the lid and turn the valve to the sealing position. This helps to make sure the pressure builds, otherwise, the steam will just continue to escape, and nothing will happen. Use the soup setting or use the high-pressure setting to pressure cook for 5 minutes. You can find loads of tips and useful information on how to use the Instant Pot if you’re interested.
- Shred the chicken, add noodles, and serve. No need for a quick release in this recipe. Just leave it alone and allow it to release the pressure naturally. Once it’s done, carefully remove the lid, shred the cooked breasts and the noodles on saute function for 5-6 minutes to al dente. Add back the meat and season with salt and pepper. Enjoy a bowl while it’s hot!
5 star review
“Incredible soup recipe! Super simple to make and only takes about 30 minutes! That’s a win in my book!”Julia
Ways To Serve It
This pressure cooker chicken noodle soup recipe is hearty, wholesome, and super filling on its own, but there are ways you can ramp up the flavor and sides you can enjoy with it.
- I serve ours with a bit of fresh parsley, salt and pepper, and a basket of the best dinner rolls or lion house rolls.
- I know from my lemon chicken orzo soup that adding a bit of citrus is a great way to brighten up the flavors. Plus, added vitamin C is always a good thing! Squirt a bit of lemon juice on top before serving.
- Sprinkle some parmesan for that umami deliciousness.
- Did someone say croutons?
Absolutely! You can use bone-in chicken breast or chicken thighs for even more flavor from the dark meat. You’ll need to increase the cooking time to 10 minutes before the natural release.
Keep leftovers in an airtight container in the fridge for up to 3 days.
Instant Pot chicken noodle soup can be frozen for up to 2 months. Thaw in the fridge overnight and reheat on the stovetop or microwave.
You can for sure. Just make sure to not go above the 2/3 max line in your pot. You need to leave room for the pressure to build.
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Instant Pot Chicken Noodle Soup
- 1 Tablespoon extra virgin olive oil , or butter
- 1 medium yellow onion , diced
- 4 large carrots , peeled and sliced
- 4 celery stalks , chopped
- 1 Tablespoon minced garlic
- 1-1 ½ pounds chicken breasts or thighs
- 1 Tablespoon Italian seasoning
- 1 teaspoon Kosher salt , plus more to taste
- ½ teaspoon freshly cracked black pepper , more to taste
- 32 ounces chicken stock
- 2 cups water
- 5 ounces egg noodles
- Bay leaf , optional
- 2-3 Tablespoons Chopped fresh parsley
- Bread or crackers
- Set the Instant Pot to Sauté. Heat oil. Add the onion, carrots, and celery. Cook 3-5 minutes, stirring occasionally. Add the garlic the last minute of cooking.
- Turn the Sauté mode off. Stir in Italian seasoning, salt, and pepper. Then place chicken on top of the vegetables.
- Pour the stock and water over the top. Add a bay leaf if desired. Cover with the lid and turn the valve to seal. Set to the soup setting (or high pressure) and cook 7 minutes. Wait until the natural release cycle is complete.
- Carefully remove the lid with a towel. Transfer the chicken to a cutting board and let rest a couple minutes before shredding.
- Push cancel and then turn the Instant Pot to Sauté and stir in the noodles. Cook 6 minutes, or until the noodles are al dente. Stir in the shredded chicken and parsley the last minute of cooking.
- Season with salt and pepper, and top with fresh parsley. Serve while warm.
Nutrition provided is an estimate. It will vary based on specific ingredients used.
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