Instant Pot Chicken Noodle Soup
Posted: 12/03/2018
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This cozy and comforting Instant Pot Chicken Noodle Soup is made easily and quickly in your pressure cooker. It’s comfort food at its best!
Recipe Overview
Why you’ll love it: It’s cozy, comforting, and easy to make!
How long it takes: 50 minutes
Equipment you’ll need: Pressure cooker, knife
Servings: 6
I’ll be honest, I’m not typically a soup person. I’ve heard a lot of people say “I love soup!” but I just don’t feel that strongly towards soup. With that being said, I do occasionally crave a warm bowl of soup. If it’s particularly chilly outside, or if I’m feeling under the weather, soup starts to look just a little more appealing.
What I do love about soup is that typically it’s easy to make and really versatile. It’s warming, there are always leftovers, and it’s often healthy. This Italian Turkey Bean Soup is one of my go-to recipes because I often have all the ingredients on hand. It’s one of my favorite things to bring to new moms and dads, too.
And what’s better than the classic chicken noodle soup? Okay, French onion soup with a thick layer of cheese and bread might be better but it doesn’t have the same effect on the common cold that chicken noodle soup does.
Of course, I had to bust out my Instant Pot and try making it in there. I love how easy and hands-off the Instant Pot makes things, and I know you guys are going to love it too. (Be sure to check out all my Instant Pot recipes!)
Why you’re going to love This Soup
It’s made all in one pot but that’s nothing new with chicken noodle soup, right? This soup is ready to serve in less that hour and without much supervision at all. The vegetables become perfectly tender, the chicken stays moist and is easy to pull apart and shred. You can bring the soup back up to a boil right in the pressure cooker and the noodles cook in no time at all.
Make It Your Own
- Like dark meat better? I use chicken breasts in this recipe but you could definitely use boneless skinless chicken thighs if you prefer dark meat. A mix of both is great, too.
- Use different vegetables: If you like different vegetables in your soup, feel free to add them! I always feel that soup is sort of a “clean out the refrigerator” type of meal. Use the vegetables that are languishing in the bottom of the fridge.
- Make it gluten-free: You could easily use a gluten-free pasta in this soup. I wouldn’t recommend a chickpea pasta or other pasta that creates a lot of foam. If you want to use one of those, I recommend cooking them separately and draining them before adding them to the soup. Or make Instant Pot Chicken and Rice Soup, with healthy brown rice.
- Make it paleo: Replace the noodles with zoodles! Use a spiralizer to spiralize zucchini and create zucchini noodles. Stir them in right before eating – they’ll soften quickly in the hot liquid. Not only is this paleo, but it’s also another gluten-free option.
- Make it Whole30: Same as paleo! Try zucchini noodles. Omit the peas.
- Make it on the stove: Very similar method to the Instant Pot method. You’ll sauté the vegetables in oil, add the chicken, broth, water, and herbs and simmer the soup until chicken is cooked through. Remove bay leaf and rosemary stem and discard. Remove chicken to shred. Bring to a boil and add your pasta. Cook until tender, return chicken to soup along with peas and parsley.
More Homemade Soups
If you love soup, make sure to check out my Instant Pot Chili, with 101 variations! Okay, maybe not quite 101 variations but there are a lot.
If you like chicken noodle soup, I’m sure you’ll love Instant Pot Chicken and Dumplings. Instant Pot Minestrone Soup is a great vegetarian recipe, as is Instant Pot Broccoli Cheese Soup.
More soups to love are Slow Cooker White Chicken Chili, the ever-popular Panera Squash Soup Copycat, Creamy Vegetarian Lasagna Soup, or Red Lentil Soup.
If you want to take things to the next level, try serving chicken noodle soup with Dutch oven bread.
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
servings
This cozy and comforting Instant Pot Chicken Noodle Soup is made easily and quickly in your pressure cooker. It’s comfort food at its best!
Ingredients
- 1 tablespoon olive oil
- 1 cup diced carrots (2–3 carrots)
- 1 cup diced celery (about 3 stalks)
- 1/2 cup diced onion (about 1 small yellow onion)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 4 cups chicken broth
- 4 cups water
- 2 pounds boneless skinless chicken breasts
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 1 sprig rosemary
- 3 cups dry wide egg noodles
- 1/2 cup frozen peas (up to 1 cup if desired)
- 1/4 cup minced fresh parsley
Instructions
- Heat 6-quart Instant Pot to "Sauté."
- Add oil, carrots, celery, onion, salt and pepper. Cook, stirring frequently, until onions are translucent.
- Add broth, water, chicken, thyme, bay leaf, and rosemary. Secure lid and turn valve to "seal." Set Instant Pot on Manual for 11 minutes. Quick release pressure when done cooking. Remove chicken to a plate, and remove and discard bay leaf and rosemary sprig.
- Turn Instant Pot back to Sauté. When soup comes to a boil, add noodles and continue to cook, stirring occasionally, until noodles are tender, or about 7-8 minutes (check the package for exact cooking time).
- Meanwhile, shred chicken with two forks and return to pot when shredded.
- When noodles have finished cooking, add peas and parsley and stir to combine. Taste and adjust seasoning for salt and pepper. You may also add more chicken broth or water if it’s thicker than you like it.
Notes
- This recipe would also work well with whole wheat pasta.
Nutrition Information
Calories: 435kcal, Carbohydrates: 30g, Protein: 54g, Fat: 10g, Saturated Fat: 2g, Polyunsaturated Fat: 6g, Cholesterol: 155mg, Sodium: 974mg, Fiber: 4g, Sugar: 5g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Jen says
I love this recipe! Beginner cook who recently purchased an Instant Pot. This was easy and turned out great!
Rachel Gurk says
Oh good! I’m so glad to hear that! Thanks for taking the time to come back and leave a comment!
Lisa Carrillo says
This recipe is GREAT! Thank you SO much for my new go-to sick kid needs soup recipe!!
Rachel Gurk says
I’m so glad to hear you like it! Thank you so much for taking the time to come back and leave a comment!
Robin says
Planning on making this recipe tonight! Looks great!
I have a family of 7, how would I change the recipe to feed all of these hungry humans?
I have the 8oz IP.
Thanks
Rachel Gurk says
I might be too late, but you can just increase all the measurements a little…throw an extra chicken breast in, some extra vegetables, some extra broth, and extra seasonings. It’s a very forgiving recipe. :) I hope that helps!
Susan says
My first recipe using our instant pot. I’ve been a bit intimidated by ours because it’s we have the XL. The recipe was very easy to follow and tastes delicious. it was a perfect blend of seasonings for homemade chicken noodle soup.
Changes: I added an extra four cups of chicken stock because it was very thick from the extra chicken I added.
I will definitely make this again.
Rachel Gurk says
Wooohoo! So glad you liked this! Thank you for taking the time to come back and leave a comment! Welcome to the world of Instant Pots! :)
Molly says
Made some slight adjustments for our vegan diets but so happy with how this turned out. Thank you for the recipe!! I love using my IP for anything and everything I can.
Rachel Gurk says
I’m so glad to hear that! Thanks for taking the time to come back and leave a comment!
Diane says
Would cooking time need to increase in the 8qt? Looks so delicious
Rachel Gurk says
Nope! It should cook in the same amount of time. I hope you love it!
Melissa says
It might be helpful to mention that newer instant pots do not have a “manual” button. I had to google it. The new “manual” button is now the “pressure cook” button. Just wanted to let you know. Thanks for the recipe!
Rachel Gurk says
Good to know! I definitely have the older version. Thanks Melissa!
Sarah says
Hi Rachel! Thanks for the recipe – I plan to make it this week as my entire house has a cold right now! Question – why do you do half water and half chicken broth? Would the flavor be too overwhelming if I used all chicken broth instead? Thanks!
Rachel Gurk says
I do that to cut down on sodium, plus I find that it has plenty of flavor with half chicken broth (saves $, too!). It wouldn’t be too overwhelming with all broth, though. It will turn out delicious either way. :) Great question!
JO says
You should probably mention this is for the bigger insta pot!! I attempted it in my smaller one and it obviously didn’t work :( DINGUS
Rachel Gurk says
Hi, I do mention it in the suggested products, but I will clarify that it’s for the 6qt (standard size, not mini) in the recipe card. Thank you for the feedback.
Jacqueline Kennedy says
Great recipe! Loved it
Rachel Gurk says
I’m so happy to hear that! Thank you for taking the time to come back and leave a comment!
Julia Grant says
Does this recipe freeze well? I plan to keep noodles separate to store easier, so I’m assuming everything will keep well in the freezer but just to check ♀️
Rachel Gurk says
Absolutely! With or without the noodles, it should freeze fine. :)
Lynda Kropff says
DearcRachel,
I had a house full of 4 teenage boys (I am raising my grandsons due to my daughter dying from breast cancer) the guys all had slight summer colds. They weren’t really that sick buy you know men & boys. I tried your Instant Pot Chicken Noodle Soup and they loved it. The next day wanted it again!! They swear it saved their lives and cured the colds. Didn’t know you were a miracle worker. I will definitely be trying a lot more of your recipes. I am in my 70’s and I really like that you’re recipes are economical and easy.
Thanks so much,
Lynda
Rachel Gurk says
I’m so sorry for your loss, Lynda! Those boys are so blessed to have you in their lives; I’m honored to play a small role in helping them all feel better! Thank you for the kind words and taking time to leave a comment!
Sarah says
Could you use frozen chicken breasts in this? If so what would the cook time be?
Rachel Gurk says
I haven’t tried it, but it should work. I would increase cooking time to 13-14 minutes. I would also leave the carrots out of the saute step and maybe cut them slightly larger so they don’t disintegrate with the longer cooking time.
Alex says
Boneless skinless chicken broth?
Rachel Gurk says
Ha, thanks for catching that typo! Should say boneless skinless chicken breasts. ;) Sorry about that, and thanks for letting me know!
denise says
love this! I made a similar one in my Instant Pot recently and it was a hit with the family.