Instant Pot Chicken Noodle Soup

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Make this Delicious Easy Instant Pot Chicken Noodle Soup (Pressure Cooker Chicken Noodle Soup) with few simple whole food ingredients from your pantry. True to the classics with no extra sauces. This soothing, nourishing yet flavorful Homemade Chicken Noodle Soup is like a warm hug when you needed it the most.

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Tried the Recipe? Rate it here
4.92 from 35 votes

What’s your favorite comforting, “pick-me-up” or “feel-good” food?

On those days when you don’t feel right, you just want to stay in bed under those warm comfy blankets. You can never say no to a warm bowl of Homemade Chicken Noodle Soup!

You’ll love this Easy Homemade Chicken Noodle Soup because:

  • Quick & Easy to make – One Pot Meal made in your Instant Pot!
  • All you need is a few simple whole food ingredients (no extra sauces or special ingredients)
  • Deliciously comforting, nourishing, yet pack with homey & soothing flavors

P.S. If you or your loved one is sick, please take care & get well soon!

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Time to make Chicken Noodle Soup in Instant Pot!

instant pot chicken noodle soup | chicken noodle soup in instant pot | pressure cooker chicken noodle soup #AmyJacky #InstantPot #PressureCooker #chicken #soup #recipe

Instant Pot Chicken Noodle Soup

Make this delicious Easy Instant Pot Chicken Noodle Soup (Pressure Cooker Chicken Noodle Soup) with simple whole food ingredients from your pantry. True to the classics with no extra sauces. This soothing & nourishing Homemade Chicken Noodle Soup is like a warm hug when you needed it the most.
4.92 from 35 votes
Print Rate This Recipe
Total: 40 minutes
Servings: 2 - 4
Calories: 535kcal
Author: Amy + Jacky

Ingredients 

  • 2 (~1 ½lb or 680g) boneless skinless chicken breasts (or 6 chicken drumsticks)
  • 1 small onion , roughly diced
  • 4 cloves garlic , roughly minced
  • 6 white button mushrooms , chopped
  • 1 bay leaf
  • 1 - 2 medium carrots , chopped
  • 1 stalk celery , chopped
  • 5 - 6 cups (1.25L - 1.5L) unsalted chicken stock
  • 1 tablespoon (15ml) olive oil
  • 8 ounces (227g) wide egg noodles
  • Kosher salt
  • Ground black pepper

Garnish:

  • ¼ cup (21g) Italian parsley , finely chopped
  • 1 tablespoon (15ml) freshly squeezed lemon juice (can add more to taste)

Instructions

  • Sauté Mushrooms, Onions & Garlic: Heat up Instant Pot (press Sauté button to Sauté More function), then wait until indicator says "HOT".
    Pour 1 tbsp (15ml) olive oil in Instant Pot. Add in chopped white mushrooms, a pinch of kosher salt and ground black pepper. Stir to evenly coat the mushrooms with olive oil. Let the mushrooms' moisture evaporate and stir occasionally until mushrooms are slightly crisp and browned.
    Add in diced onions, minced garlic, then cook until onions soften and fragrant (~1 - 2 mins). Add in bay leaf, chopped carrots, and celery, then stir and season with kosher salt and ground black pepper if you like.
  • Deglaze: Pour in ⅓ cup (80ml) unsalted chicken stock. Scrub all the flavorful brown bits off the bottom with a wooden spoon. Pour in the remaining ⅔ cup (170ml) chicken stock.
  • Pressure Cook Chicken: Partially submerge the chicken in Instant Pot’s liquid. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position.
    For Chicken Breasts: Pressure Cook at High Pressure for 7 minutes + 8 minutes Natural Release.
    For Chicken Drumsticks: Pressure Cook at High Pressure for 8 minutes + 10 minutes Natural Release.
  • Make Chicken Soup: Carefully open the lid, and remove bay leaf and chicken. Use a fork to shred the chicken. Pour 4 – 5 cups (1L - 1.25L) unsalted chicken stock in Instant Pot, then bring it to a boil using the Sauté More function.
  • Cook Noodles & Season: Pour in wide egg noodles and cook until desired texture (~4 – 8 mins). Season chicken soup with kosher salt (~a few pinches) and ground black pepper. Brighten with freshly squeezed lemon juice to taste (~1 tbsp or 15ml).
  • Serve: Add shredded chicken in Instant Pot. Garnish with Italian parsley. Serve immediately & enjoy! Stay warm & healthy~ 🙂
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Video

Recipe Notes:

Homemade Chicken Stock vs Store-Bought Chicken Stock: We tried this recipe with both stocks. Best to use homemade chicken stock for a boost in flavor. If you're using store-bought chicken stock, be sure to use an unsalted or low sodium version.
Cooking Noodles on Stovetop: If you want to save time, you can cook the noodles on the stovetop while the chicken is pressure cooking in Instant Pot. First, bring 4 – 5 cups unsalted chicken stock to a boil on the stovetop over medium-high heat, then cook the noodles until desired texture.
*Rate the Recipe: If you've tried the recipe, don't forget to Rate the Recipe in the Comments Section. Thank you!

Nutrition:

Calories: 535kcal | Carbohydrates: 53g | Protein: 52g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 156mg | Sodium: 346mg | Potassium: 1356mg | Fiber: 4g | Sugar: 6g | Vitamin A: 7774IU | Vitamin C: 9mg | Calcium: 72mg | Iron: 3mg
Course: Dinner, Lunch, Soup
Cuisine: American
Keyword: chicken noodle soup in instant pot, instant pot chicken noodle soup, pressure cooker chicken noodle soup
Tried this recipe?Mention @pressurecookrecipes or tag #AmyJacky!

Step-by-Step Guide: Instant Pot Chicken Noodle Soup

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Prepare Ingredients for cooking chicken noodle soup in Instant Pot:

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1

Sauté Mushrooms, Onions & Garlic


First, heat up Instant Pot (press Sauté button to Sauté More function), then wait until Instant Pot’s indicator says “HOT”.

how to use instant pot - saute more function

Then, pour 1 tbsp (15ml) olive oil in Instant Pot Pressure Cooker.

Add chopped white mushrooms, a pinch of kosher salt and ground black pepper in Instant Pot, then stir to evenly coat the mushrooms with olive oil.

Now, let the mushrooms’ moisture evaporate as you occasionally stir until mushrooms are slightly crisp and browned.

saute mushrooms, onions, garlic in Instant Pot Pressure Cooker #AmyJacky #InstantPot #PressureCooker #recipe

Add diced onions & minced garlic in Instant Pot, then cook until onions soften and fragrant (roughly 1 – 2 minutes).

Add bay leaf, chopped carrots and celery in Instant Pot, then stir and season with kosher salt and ground black pepper if you like.

2

Deglaze Instant Pot


First, pour ⅓ cup (80ml) unsalted chicken stock in Instant Pot, then scrub all the flavorful brown bits off the bottom with a wooden spoon.

deglaze instant pot #AmyJacky #InstantPot #recipe

Then, pour in the remaining ⅔ cup (170ml) chicken stock.

3

Pressure Cook Chicken


Now, partially submerge the chicken in Instant Pot’s liquid.

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With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position.

Pressure Cooking Methods:

  • For Chicken Breasts: Pressure Cook at High Pressure for 7 minutes + 8 minutes Natural Release.
  • For Chicken Drumsticks: Pressure Cook at High Pressure for 8 minutes + 10 minutes Natural Release.

Instant Pot Pressure Cooker High Pressure 7 minutes #AmyJacky #InstantPot #PressureCooker

*Optional Cooking Noodles on Stovetop Tip: If you want to save time, you can cook the noodles on the stovetop while the chicken is pressure cooking in Instant Pot. First, bring 4 – 5 cups unsalted chicken stock to a boil on the stovetop over medium-high heat, then cook the noodles until desired texture.

4

Make Chicken Soup


Now, carefully open the lid, and remove bay leaf and chicken.

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Then, use a fork to shred the pressure cooked chicken.

Pour 4 – 5 cups (1L – 1.25L) unsalted chicken stock in Instant Pot, then bring it to a boil using the Sauté More function.

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5

Cook Noodles & Season


Now, you can pour in the wide egg noodles and cook until desired texture (roughly 4 – 8 minutes).

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Taste & season the chicken soup with kosher salt (~a few pinches) and ground black pepper.

You can also brighten the chicken noodle soup in Instant Pot with freshly squeezed lemon juice to taste (~1 tbsp or 15ml).

6

Serve Chicken Noodle Soup


Finally, time to add back the shredded chicken into the noodle soup.

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Then, garnish chicken noodle soup with Italian parsley.

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Serve immediately & enjoy your delicious homemade chicken noodle soup!

Please stay healthy & happy~ 🙂


FAQ & Tips for Instant Pot Chicken Noodle Soup

1. Can I substitute homemade chicken stock with store-bought chicken stock?

We tried this chicken noodle soup recipe with both stocks. It's definitely best to use homemade chicken stock (if available) for a boost in flavor. If you're using store-bought chicken stock, be sure to use an unsalted or low sodium version.

2. Can I use a whole chicken breast?

Yes! To kick our chicken noodle soup up a notch, we used a whole chicken breast. We cut the breast in half and removed the bones, then added the bones for even more chicken flavors! Or you can throw in a few chicken bones you have in the freezer 🙂

3. Can I cook the noodles on stovetop?

Yes! You can reduce ~12 minutes overall cooking time by cooking the wide egg noodles on the stovetop instead of the Instant Pot. First bring 4 - 5 cups of unsalted chicken stock to a boil, then cook the noodles in boiling chicken stock. You can cook the noodles while the chicken is pressure cooking in the Instant Pot.

Watch: Instant Pot Chicken Noodle Soup Video

Can’t see the cooking video? Watch it here.

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instant pot chicken noodle soup | chicken noodle soup in instant pot | pressure cooker chicken noodle soup #AmyJacky #InstantPot #PressureCooker #chicken #soup #recipe

113
Leave a Reply

newest oldest most helpful
Lani

I’ve made chicken noodle soup with the IP a couple of times and yesterday made this recipe since we’ve all enjoyed all the other recipes from your site. I would make this again using your instructions, but it lacked flavour for us so next time I will add more Italian spices. Thank you for all your work!4 stars

Pressure Cooker
Instant Pot DUO 80
Dena

Very Delicious 😋 Very quick and easy. Perfection!5 stars

Pressure Cooker
Instant Pot LUX 60
Georgina Ata

This soup was excellent and the recipe easy to follow. I used chicken legs and my only change was to add 2 more cups of chicken broth, we like more broth than noodles, and a can of Green Giant sweet corn, liquid and all after cooking noodles and adding parsley. It was a definite success. I made the soup in my 6qt instant pot ultra.5 stars

Pressure Cooker
Other Pressure Cooker, Please specify in comment.
Dawk

This was my first IP recipe! It was amazingly easy and delicious. Your directions are clear, and the videos really help as well. Thank you.5 stars

Pressure Cooker
Instant Pot Mini (3 Quart)
K Ann Guinn

This is a great, simple recipe for homemade chicken soup in the IP!

I tried it and roughly doubled the ingredients. It tasted great, but after sitting several hours on “warm”, the pasta almost completely soaked up the broth. So we had thick soup the first night, and will add more broth for the second round. My suggestion and what I will do next time if making a larger quantity, is to add pasta only to the portion being served. I could also cook the pasta and store it separately, adding only when reheating.

Thanks so much for sharing.5 stars

Pressure Cooker
Instant Pot DUO 80
Lilian

This soup is delicious…we got it from the Instant Pot app…anyway for you to have them correct the recipe in the app to match what you have on this page? It’s missing the critical 2/3 cups of chicken stock in Step 4 (your Step 3 on this page). It just says “Pour in remaining chicken stock”. Suffice it to say, its Step 8, your Step 6 on this page, was confusing. The app says it’s your recipe with the same picture 🙂 so just letting you know.5 stars

Pressure Cooker
Instant Pot DUO 80
Wing

Can I use frozen chicken breast? If so, how is the cooking time adjusted?

Kenneth

I have had my IP for a week and have tried a number of your recipes, but this chicken soup recipe is my favourite so far! Flavourful and filling, great as a meal. My one surprise was the number of pinches of salt required at the end to really bring out the broth’s flavour. I like prepping meals for work, so I hope this freezes and reheats nicely.5 stars

renae cowley

Can you use those frozen Reames egg noodles? If so, can you use the instant pot pressure cooker to cook them since they take quite a bit longer than regular egg noodles?

Mil

Hi Amy and Jacky you have done it again. I would never have thought to boil the rest of the chicken broth separately and add it after. I also added a few diced potatoes with the carrots and it turned out delicious.
Thanks again for all your tips it sure does shorten the cooking time.

Mil5 stars

Pressure Cooker
Instant Pot DUO 60

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