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.
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!
Step-by-Step Guide: Instant Pot Chicken Noodle Soup
Prepare Ingredients for cooking chicken noodle soup in Instant Pot:
Tools for Instant Pot Chicken Noodle Soup
Sauté Mushrooms, Onions & Garlic
First, heat up Instant Pot (press SautĂ© button to SautĂ© More function), then wait until Instant Pot’s indicator says “HOT”.
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.
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.
Deglaze Instant Pot
First, pour â…“ cup (80ml) unsalted chicken stock in Instant Pot, then scrub all the flavorful brown bits off the bottom with a wooden spoon.
Then, pour in the remaining â…” cup (170ml) chicken stock.
Pressure Cook Chicken
Now, 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.
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.
*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.
Make Chicken Soup
Now, carefully open the lid, and remove bay leaf and chicken.
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 SautĂ© More function.
Cook Noodles & Season
Now, you can pour in the wide egg noodles and cook until desired texture (roughly 4 – 8 minutes).
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).
Serve Chicken Noodle Soup
Finally, time to add back the shredded chicken into the noodle soup.
Then, garnish chicken noodle soup with Italian parsley.
Serve immediately & enjoy your delicious homemade chicken noodle soup!
Please stay healthy & happy~ 🙂
Enjoy this Chicken Noodle Soup in Instant Pot!
Instant Pot Chicken Noodle Soup
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:
- ÂĽ cup (21g) Italian parsley , finely chopped
- 1 tablespoon (15ml) freshly squeezed lemon juice (can add more to taste)
Equipment
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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 â…“ cup (80ml) unsalted chicken stock. Scrub all the flavorful brown bits off the bottom with a wooden spoon. Pour in the remaining â…” 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~ 🙂
Video
Notes
Nutrition
FAQ & Tips for Instant Pot Chicken Noodle Soup
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.
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 🙂
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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