Instant Pot Chicken Noodle Soup
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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 Chicken Noodle Soup In The Instant Pot
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.
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Instant Pot Chicken Noodle Soup
Ingredients
- 2 tablespoon butter (unsalted)
- 1 large onion (chopped)
- 2 medium carrots (chopped)
- 2 stalks celery (chopped)
- 1 teaspoon salt (or to taste)
- 1 teaspoon pepper (or to taste)
- 1 teaspoon thyme (dry, 1 tbsp if using fresh)
- 1 tablespoon parsley (fresh, chopped)
- 1 tablespoon oregano (fresh, chopped, 1 tsp if using dry)
- 4 cups chicken broth (no sodium added)
- 2 pounds chicken (with skin and bones, use at least 1 chicken breast)
- 4 cups water
- 5 ounce egg noodles (uncooked, (about 2 cups))
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
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.
Video
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.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
Love all the ingredients, but it lacked a little flavor. Without going too crazy with the salt, I added about 2 tablespoons of chicken bouillon in addition to this and used 64 ounces total of low sodium chicken broth instead of the 4 cups of water with broth.
I have the instant pot pro plus and there is no soup button: what do you recommend?
The manual or high pressure button are the same.
Best Chicken Noodle soup ever! I rarely cook, but this recipe draws me into the kitchen. The first time was for my grandson (but I ate the lion’s share). Now I make it for me. In fact I have some waiting in the freezer.
Delicious! Not sure how a full pot of soup would take only 10 minutes to naturally release though— mine took 40. Will definitely make again!!
I suppose it depends on your IP, I’ve had a couple different ones and I’ve never had to wait longer than 15 minutes.
Good point, I used my older pot which is an 8 quart and has had all the same original parts/seals for 4 years. Could easily be the issue. Still zero complaints, was ready just in time. Can’t tell you how impressed we are with this recipe!!!
Happy to hear it!
Holy cow this was so good. I am not a good cook. My parents gave me left over turkey at Thanksgiving (Canadian) that I had in my freezer so I used that. The flavour is explosive. Absolutely loved it, thank you for sharing.
I added more noodles and parsley,ginger and korean ground red pepper flakes from the getgo. Also put 1.8lb of chicken wings and 3 chicken breasts. I have a 2nd instantpot metal insert which i used a mixer to shred the chicken breasts with a little broth and saved the wings for another meal later.
Great recipe. My tweaks: I used 2 large chicken leg quarters, pressure cooked for 40 min, added parsnips, hawwaj (a Yemenite spice mixture) and lemon juice, and fresh dill instead of oregano, including some for garmish when I served the soup.
BEST chicken soup recipe. My picky family unanimously loves this chicken soup. It is the soup that I make when it is chilly outside and when they aren’t feeling well. I have shared it with several friends, also with picky kids, and they have loved it, too. Winner!
The egg noodles are obviously a must for that nostalgic flavor, but could this recipe work with other noodles of similar size?
Yes, you can use any other noodles you like.
Quick and easy recipe and just what I needed. My husband had a bad head cold and nothing is better than chicken noodle soup. I used 2 frozen skinless/boneless chicken breasts and, after sauteing the vegetables, cooked for 13 minutes on high then did a natural release for 10 minutes. Chicken done perfectly. I used all chicken broth to make the soup more chicken-y. Also added the juice of 1/2 lemon before serving. Delicious!
Can you use a whole roaster chicken? If so how would that change the cooking time?
Hi Jackie! I haven’t tried a whole chicken in this soup, but I think it would take at least 15 minutes. I would still cut it up in pieces though, just so that it cooks thoroughly. Also make sure you instant pot is big enough for everything.
I love this recipe so much!!! I do always use a whole chicken just because I like alot of chicken in mine. My kids get excited everytime I make this! Thanks so much for sharing!
My pleasure 🙂
The ONLY chicken noodle soup I make! My kids and husband love this classic recipe. I am so glad I found it and don’t have to rely on a very heavily salted version from Panera bread.
I’m so glad you like the recipe!
Hi! I love this recipe so much, but I no longer have an instant pot handy. Can you explain the steps for converting it to just a stove top without changing the flavor? Thanks!
I would do it exactly as written, the only difference is instead of pressure cooking it you’d just cover your pot with a lid and cook it on the stove top for about 20-30 minutes, until the chicken is cooked, then shred it as instructed.
I do this stovetop all the time and the result is also great!
This recipe is amazing! I love my Instant Pot so much but I haven’t cooked chicken noodle soup in it until this recipe. I actually used bone in chicken breasts because I’m really picky with my chicken meat. I have to say this is an A++!