Last updated on December 11th, 2018 at 06:50 pm
Instant Pot Chicken Noodle Soup made from scratch and in a fraction of the time. Delicious and hearty, loaded with noodles and chicken, this soup will warm the cockles of your heart.
I wished for snow for Christmas and my wish came true tenfold. While it was beautiful while snowing, now I don’t wish for it anymore, but I’m stuck with it. That and the temperature, because it’s been very cold. Nothing’s better on a cold winter night than a bowl of comforting chicken noodle soup. Especially when you have a cold. Not me, but hubs does.
INSTANT POT CHICKEN NOODLE SOUP
Which is why I decided to make him a chicken noodle soup, in the instant pot because you guys have been emailing me for more and more IP recipes. While I have some coming over the next few months, I thought now would be the perfect time for a chicken noodle soup.
HOW TO MAKE INSTANT POT CHICKEN NOODLE SOUP
The secret to good chicken noodle soup is to make the broth from scratch using chicken with skin and bones. My mom always made her soup with a whole chicken, lots of carrots, onion, celery and sometimes a parsnip for more flavor. The end result is always the best and tastiest broth and my favorite part was always the noodles. Oodles of noodles, the more the better.
This Instant Pot chicken noodle soup is similar but it takes a lot less time and the soup is just as incredible, loaded with tons of flavor.
I did not use a whole chicken, it’s not necessary, but you’ll need about 2 lbs of chicken with skin and bones. You will want at least one chicken breast, so that you have some to shred after to add back to the soup. The biggest advantage of using the Instant Pot to make this soup is of course time. It takes 7 minutes to cook the chicken for that delicious broth.
Someone asked me if the food cooked in the Instant Pot is bland and I think the exact opposite is the truth. I find the flavors richer and much deeper. When you open that lid after cooking and the aromas hit your nose, you won’t be able to wait till you have a taste of this soup.
One thing to note is I didn’t cook the noodles with the chicken on the soup cycle and that is because I didn’t want to end up with mushy noodles, noodles cook quick anyway, so I didn’t think it’s necessary.
LOOKING FOR MORE SOUP RECIPES? TRY THESE:
- Instant Pot Chicken and Dumplings
- Chicken and Dumplings
- Red Lentil and Chicken Soup
- Lasagna Soup
- Broccoli Cheese Soup
- Italian Wedding Soup
Instant Pot Chicken Noodle Soup
Ingredients
- 2 tbsp butter unsalted
- 1 large onion chopped
- 2 medium carrots chopped
- 2 stalks celery chopped
- 1 tsp salt or to taste
- 1 tsp pepper or to taste
- 1 tsp thyme dry, 1 tbsp if using fresh
- 1 tbsp parsley fresh, chopped
- 1 tbsp oregano fresh, chopped, 1 tsp if using dry
- 4 cups chicken broth no sodium added
- 2 lbs chicken with skin and bones, use at least 1 chicken breast
- 4 cups water
- 5 oz egg noodles uncooked, (about 2 cups)
Instructions
- Turn your Instant Pot to the saute setting. (See your manufacturer's guide for detailed instructions on how to use your instant pot.)
- Add the butter and cook until the butter has melted. Add the onion, carrots and celery and saute for 3 minutes until the onion softens and becomes translucent.
- Season with salt and pepper, add the thyme, parsley, oregano and stir. Pour in the chicken broth. Add the chicken pieces and add another 4 cups of water.
- Close the lid (follow the manufacturer's guide for instructions on how to close the instant pot lid). Set the Instant Pot to the Soup setting and set the timer to 7 minutes.
- Once the Instant Pot cycle is complete, wait until the natural release cycle is complete, should take about 10 minutes. Follow the manufacturer's guide for quick release, if in a rush. Carefully unlock and remove the lid from the instant pot.
- Remove the chicken pieces from the soup and shred with two forks.
- Add the noodles to the soup and set the Instant Pot to the saute setting again. Cook for another 6 minutes uncovered, or until the noodles are cooked.
- Turn off the Instant Pot, by pressing the cancel button. Add the shredded chicken back to the Instant Pot, taste for seasoning and adjust as necessary. Garnish with additional parsley if preferred.
Watch How To Make It
Notes
- What is an Instant Pot: An IP is a multi-cooker, it's like seven different appliances all in one! It does the job of a slow cooker, pressure cooker, rice cooker, steamer, yogurt maker, etc.
- I don't have an Instant Pot, can I still make this soup: Absolutely, you would follow the exact steps except it would take a bit longer to cook the chicken in the broth. Or you can see my Homemade Chicken Noodle Soup or Crockpot Chicken Noodle soup recipe for the crockpot version.
- Can I use boneless skinless chicken breast: Yes, of course but cooking the chicken with the skin and bones will give you a deeper more delicious broth.
- Can I use chicken drumsticks or thighs: Yes, you can. Any part of the chicken can be used, as long as you have enough chicken meat to add to the soup after you shred it.
- Can I use frozen chicken: Yes, you can. The time can vary depending on how big your chicken pieces are but I would start with 10 to 12 minutes and go from there.
- Why use chicken broth, can I just use water instead: Yes, you can absolutely replace the chicken broth with an additional 4 cups of water.
- Can I freeze this soup: If you plan to freeze the soup, hold off on adding the noodles. Wait to add the noodles when you take the soup from the freezer and reheat it. The noodles won't hold up very well when defrosted and reheated.
- Nutrition: Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
So you’re just throwing the raw chicken in with the broth and veggies and it will cook on the soup setting???? Or are you cooking the chicken a tad bit first then throwing it in with the broth….
Yep, just throw it in raw, it will cook beautifully.
We had this for dinner for the first time tonight & wow was it fast, simple & delicious! Our 6yr old, 19yr old & 22 yr old children enjoyed it as much as we did … We’re heading into our NZ Winter & this is now a new family staple. Thank you Jo.
That’s wonderful to hear, thank you Lata! We’re so happy the whole family loved the recipe.
Just made this tonight, super good. A few tweaks I made for anyone interested. Used all 8 cups of broth, half vegetable, half chicken. I used only boneless skinless chicken breasts. Seasoned chicken with paprika,salt, pepper and garlic and herb mrs. Dash. Poured everything in, added Tyne, oregano, dill weed, more paprika and the Mrs. Dash seasoning. Once done I thickened it up a bit with corn starch slurry to get it close to the consistency of chick fil a soup. Shredded the chicken, added noodles and then finished off with a splash of heavy cream. Will definitely be making again
I want to add rice instead of noodles. How much rice do I add and do I cover with IP glass lid or cook uncovered and for how long?
I’m using whole chicken pieces (breasts and legs)
Using instant rice is great for soups because it won’t take too long. I would use 1/2 cup and cook for the amount of time on the package instructions for whichever type you use.
I like a certain flavor of rotisserie chicken, would I still use 4 cups of water and 4 cups of chicken broth to make the soup. I like the instant pot to cook the vegetables flavor the soup.
This is simply THE BEST. I make it biweekly and eat it for lunches. I make drop biscuits and its nice and filling.
My only change is I use all stock and no water. Occasionally I leave out the celery and find it makes no difference in taste.
I use 4 frozen bone in, skin on chicken thighs and a chicken breast to assure I have a lot of chicken, and the full 2 cups of noodles as I like a hearty soup. I cook for 11-13 minutes and natural release when its frozen.
Thanks for being one of my go-tos!
Thanks, Ashley! Glad you like it!
I just jumped on the IP bandwagon and love it so far. My daughter is sick so I thought some chicken noodle soup might help. Your recipe looks fantastic, but I’m confused about the broth. The recipe says to use unsalted broth AND water, but your article says homemade broth is the tastiest. Am I missing something? Should I consider making my own broth beforehand for taste, or is the boxed 32 oz store bought broth okay? I tried to watch the video, but the link seems not to work on my computer. Thanks for your help!
We used chicken stock for an extra punch of chicken flavor! We have made it using only water many times, and it always comes out great. It’s totally up to you!
Thanks! I just got confused thinking Jo said homemade is best, so I wasn’t sure if the point was to make my own for this go-round, or use the boxed kind. Homemade broth will be for another day! Today, I’m doing it boxed. Fingers crossed!
It’s still homemade broth! You can use just water and it will come out incredible from the chicken, veggies, and herbs.
No, you end up making the home made broth when following her steps :)! I just use 2 boxes of broth. As long as you use bone in dark chicken, you’ll do great. I use 4 dark, bone in skin on chicken thighs, and a breast.
Would this work for a 6 qt. Instant Pot?
Yes! You might need to adjust the amount of liquid. Just fill the pot up to the MAX line.
Just tried this recipe for the first time! My two daughters absolutely love it, and the cook time was so quick! Thank you!
Love hearing this! Thank you for commenting and letting me know. I really appreciate it!
Love the soup I just should not have used 1tsp of pepper. It made it very spicy for me. Next time just a pinch.
I find it best to strain the soup and refrigerate it overnight in order to skim the fat (which will be plentiful) from the broth.
Let me start by saying I hate soup. I have never been satisfied with any chicken noodle soup ever.
Now let’s talk about this. Best chicken noodle soup ever!!!!!!!! I did tweak it a little bit by adding 3 tablespoon chicken bouillon powder. But this was a tremendous hit with my whole family including my very picky 6 year old. She even asked for seconds!! That’s huge and I even had seconds too. This will be in my recipe book..
That’s awesome, we’re so glad so whole family loved the recipe!
Jo,
Your chicken noodle soup Instant Pot recipe says to add chicken broth to the mixture, but this is before the chicken has been cooked. (I think) You say to make your own broth, which requires cooking the chicken in water. Please clear this up for me. I just subscribed and am looking for good Instant Pot soup recipes. Thanks!
Yes, we use chicken broth instead of water to cook the bones and meat in to give even more awesome flavor to the soup!
I have a family with colds, and wanted a chicken soup to make in the instant pot. I hadn’t yet tried to make chicken noodle soup in the instant pot, and this recipe was a winner! Easy to follow instructions and delicious soup! My family loved it! Thank you for such a great recipe. I also am going to look at the others you have here.
New to instapot. Went on line for instapot chicken soup. Found this one. It is AWSOME. I will never make chicken soup my old way. This is very tasty. My son is isn’t a fan of home made chicken soup loved it.. Thank you!
I am making this right now….it smells delicious!!
Very yummy…thanks!
This soup is delicious and flavorful. I followed the directions as written – using my Instant Pot the timing was perfect. Will definitely make again. Thanks, JO!
My pleasure!
I made this chicken soup for my husband but left out the noodles. We added rice later. He loved it so much, he asked me to make it for his sister-in-law who has pancreatic cancer. Her husband doesn’t cook and he has been trying to get her to eat little portions of frozen meals he cooks in the microwave. My husband said this will be more nutritional and easily digestible. So I am making a double batch to send to her tomorrow. I think it will be good for her and she will love it as much as we did. Thank you for the recipe!