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–+ servings
Chicken noodle soup in an instant pot.
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4.46 from 161 votes

Instant Pot Chicken Noodle Soup

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! 
Prep Time15 minutes
Cook Time20 minutes
Additional Time15 minutes
Total Time50 minutes
Course: Soups and Stews
Cuisine: American
Servings: 6 servings
Author: Rachel Gurk

Ingredients

  • 1 tablespoon olive oil
  • 1 cup diced carrots (2-3 carrots)
  • 1 cup diced celery (about 3 stalks)
  • ½ cup diced onion (about 1 small yellow onion)
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 4 cups low sodium chicken broth
  • 4 cups water
  • 2 pounds boneless skinless chicken breasts
  • ½ teaspoon dried thyme (or 1 ½ teaspoons fresh thyme leaves)
  • 1 bay leaf
  • 1 sprig fresh rosemary (or 1 teaspoon dried rosemary)
  • 3 cups uncooked wide egg noodles
  • ½ cup frozen peas (up to 1 cup if desired)
  • ¼ 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 Pressure Cook (or Manual, High Pressure) 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 to 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 the soup is thicker than you like it.

Video

Notes

  • This recipe also works well with whole wheat pasta or another pasta of your choice (not gluten-free or chickpea pasta which may foam too much).
  • If you use low sodium or unsalted broth, you may have to add extra salt. Be sure to taste the soup before serving; adjust the seasoning if needed. Nutrition information is calculated with low sodium broth.

Nutrition

Calories: 319kcal | Carbohydrates: 21g | Protein: 39g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 113mg | Sodium: 459mg | Potassium: 918mg | Fiber: 3g | Sugar: 3g | Vitamin A: 4005IU | Vitamin C: 13mg | Calcium: 51mg | Iron: 2mg

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