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 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
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Instant Pot Chicken Noodle Soup
Prep: 5 mins
Cook: 25 mins
Total: 30 mins
Serves: 8
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.
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.
Video
Recipe 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.Â
- 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:Â Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Nutrition Information:
Calories: 374kcal (19%)Carbohydrates: 18g (6%)Protein: 26g (52%)Fat: 21g (32%)Saturated Fat: 7g (44%)Cholesterol: 107mg (36%)Sodium: 435mg (19%)Potassium: 469mg (13%)Fiber: 1g (4%)Sugar: 2g (2%)Vitamin A: 2900IU (58%)Vitamin C: 5.2mg (6%)Calcium: 50mg (5%)Iron: 2mg (11%)
Rheana says
Another great recipe! I only had chicken breast so I decided to add a chicken bouillon. I also added some cut up potatoes when I added the chicken and didn’t adjust the time and everything came out perfect! Love how fast this soup can cook in the instant pot.
Francine Alvarez says
If I wanted to add other veggies that soften fast, like zucchini or broccoli, what would you suggest for cook time?
Jo Cooks Team says
I’d add them with the noodles! They don’t need any pressure time.
JJG says
This recipe is AMAZING. Everyone gobbled this up. Followed this recipe almost exactly. But at the end I added an additional .5 tsp of all the spices. I used chicken bone broth. I used 2 skin-on bone-in chicken thighs and one skinless boneless breast. Directions were spot-on. One sampler said this is the best chicken soup they’ve ever had.
Cydney says
You can’t get the same flavor as the arduous method I learned from my (Jewish) mother, but it’s the closest I’ve found using an Instant Pot. This is a delicious, easy recipe packed with flavor. I do find myself adding more chicken broth than required and leaving it in the Instant Pot for longer than 7 (I’ve experimented with 10 & 12 minutes–both with good results and without the chicken pulverized). I do not saute the carrots with the celery and onion, because I don’t want them to overly soften and I don’t prefer the sweetness of carrots mixed in. This preserves the structure of the carrots better, too!
Georgia says
I’ve made this several times with shredded, cooked rotisserie chicken. Can you cook raw chicken in this recipe? Thanks!
Jo Cooks Team says
We used raw chicken in this recipe! Check out the video. If we ever call for cooked chicken in a recipe, we’ll make sure to specify in the recipe. Any cut will work as long as it has skin and bones to give you extra flavor.
Pauli says
I made this batch of soup to freeze in case we get sick since it’s not going to be easy to buy canned soups for a while. I used my home made stock and added lots of garlic as it’s something we love and a tablespoon of smoked paprika for a full bodied flavor. I seasoned it differently, but it’s a matter of personal preference. The basic concept here works and I’m grateful for having found this easy recipe that I can tweak to my family’s preference. I now have peace of mind that my hubby can have dinner on the table should we catch the unmentionable cv…
Jo Cooks Team says
That’s really nice to hear! We’re glad we can give you and your family some comfort 🙂
Michelle says
This recipe was so easy and delicious to make! The only adjustment I made was to add in an additional tablespoon of chicken bouillion powder when throwing in the pasta. This was probably due to my using low sodium chicken stock, but it was just the added flavor needed to make this perfect. We also added sriracha to our bowls based on personal preference. So yum!!
April Guay says
I have used this recipe several times and it is DELICIOUS!
Felicia says
Delicious! It’s the best chicken soup I’ve ever made. I bought a whole chicken since it was $1/pound and cut it in half. I doubled the carrots and celery. Fantastic and flavorFULL!
Chuck says
Great recipe. My wife normally won’t eat dark meat, but that’s all I use and she loves this. Have made it twice in the last 10 days.
Unrelated to the recipe, I just use the cook button, never use the saute button anymore. I have an IP brand so I don’t know about other brands, but I don’t notice any difference except I hit one button once.
jo says
Glad you enjoyed the recipe. I believe even the IP brand has many different versions of it, and some may have different buttons. 🤷
Ashley says
This was absolutely delicious !! I used a whole chicken for this. I would deffiently make this again. And my picky husband went for seconds
Kristen says
If using a whole chicken fo you break it down into pieces first or just put it in whole?
Thanks!
Jo Cooks Team 2 says
It’s completely up to you! You can do it both ways 🙂
Ava Russell says
I loved this recipe! I used gluten feee egg noodles and it worked. It needs more salt but loved it!
Mel Rae says
Great recipe. I use broth with sodium. We like it salty. And I’ve only ever used boneless skinless chicken breasts. Other than that, I follow it exactly. This recipe is so quick and easy and the family loves it! Thanks for the great recipe! I’ve made it countless times and always turns out amazing!
Deb says
Delicious! The broth is So, So good!! Will be making a second batch today to share with others. I think I will add more water and stock because I don’t have enough. I think I left sauté on too long after adding the noodles. I want more broth anyway!!
lisa Garcia says
Hubby said that this is the only chicken soup he wants from now on! The only change was increasing the broth to 6 cups and decreasing the water to 2 cups.
Rabecca says
We liked how everything turned out except for the broth. Not enough flavor for us so next time I make this that’s the only adjustment I’ll be making
April Inman says
Delicious. I use a different brand of pressure cooker so it’s the brown button for sauteed the first time I did the sautee method on the stove. And cooked noodles on the stove but once I figured the brown button was same as sautee. Great recipe. Add some extra broth because noodles soak a lot up.
scottyP says
I’ve prepared this recipe several times with great results each run. I use full tbsp of dried oregano. No way to goof this up……………tastes wonderful.
Kat says
Love this recipe! Make it every time someone in the house isn’t feeling well.
Holly says
This recipe was the very first thing I made in my new Instant Pot and it turned out beautifully! Delicious!
Shannon Bomak says
Is the nutritional value for the entire pot of soup?
Jo Cooks Team says
Nope it’s per serving 🙂