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instant pot chicken noodle soup | chicken noodle soup instant pot | pressure cooker chicken noodle soup
4.94 from 61 votes

Instant Pot Chicken Noodle Soup

Recipe by Amy + Jacky | PressureCookRecipes.com
How to make Instant Pot Chicken Noodle Soup. Easy pressure cooker chicken noodle soup made with healthy pantry ingredients. Nourishing yet packed with comforting well-balanced flavors.
Servings 4
Total Time 45 minutes

Ingredients

  • 1 – 1½ pounds boneless chicken breasts or thighs (or 2lbs bone-in chicken breasts or thighs)
  • 6 – 8 ounces (170g – 227g) uncooked wide egg noodles or pasta of choice (see notes)
  • 1 – 2 tablespoons (15ml – 30ml) olive oil or unsalted butter
  • 8 (200g) cremini mushrooms , sliced
  • 1 (180g – 220g) medium onion , roughly diced
  • 2 bay leaves
  • 4 (23g) garlic cloves , roughly minced
  • 6 cups (1.5L) unsalted chicken stock
  • 1 teaspoon (7g) sea salt
  • 3 (220g) carrots , chopped
  • 3 ribs (220g) celery , chopped
  • Kosher salt and Ground black pepper to taste

Garnish

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

Equipment

Instructions

  • Sauté Mushrooms: Heat up Instant Pot by using “Sauté More” function. Wait until Instant Pot says “HOT”. Add 1 to 2 tbsp olive oil or unsalted butter in Instant Pot. Make sure to coat the oil well over whole bottom of the pot.
    Add in sliced cremini mushrooms. Season with a pinch of kosher salt and ground black pepper. Stir to evenly coat mushrooms with oil. Sauté for 5 minutes.
  • Sauté Onions & Garlic: Add in diced onions, saute for 3 minutes. Add in 2 bay leaves and minced garlic, saute for another minute.
  • Deglaze Instant Pot: Pour in 1 cup (250ml) unsalted chicken stock and 1 tsp (7g) sea salt. Deglaze by scrubbing all the flavorful brown bits off the bottom with a wooden spoon. Give it a quick mix.
  • Pressure Cook Chicken Noodle Soup: Add in chopped carrots and celery.
    Noodles (see notes): If you're pressure cooking noodles with the chicken soup, add in 6oz – 8oz wide egg noodles now.
    Add in remaining 5 cups (1250ml) unsalted chicken stock. Make sure all the noodles are fully submerged in the cooking liquid.
    Layer chicken breasts or thighs on top.
    With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure cook chicken noodle soup at High Pressure for 1 minute, then Natural Release for 15 minutes. After 15 minutes, carefully release the remaining pressure by using the gradual release (see next step).
  • Gradual Slow Release: Since the Instant Pot is quite full, it’s safer to use the “Gradual Pressure Release” technique to slowly release the remaining pressure.
    Turn Venting Knob just a bit to allow the steam to release very slowly. You can use a wooden spoon to hold the Venting Knob in position for Gradual Release. Once Floating Pin drops, carefully open the lid.
  • Shred Chicken: Transfer chicken to a large mixing bowl. Shred chicken with two forks.
    Noodles: If you didn't cook the noodles in Step 4, bring chicken soup back to a boil with "Saute High" function. Add noodles in Instant Pot, then cook until desired texture. It'll take roughly 4 to 11 minutes depending on the type of noodles you’re using.
  • Season & Serve: Add shredded chicken back in the Instant Pot.
    Taste and season the chicken noodle soup with a few pinches of kosher salt and ground black pepper. You can also brighten the chicken soup with roughly 1 tbsp (15ml) freshly squeezed lemon juice to taste. Garnish with Italian parsley, then enjoy~

Notes

1. Chicken: Best to use bone-in chicken for more flavors.
  • Substitute with Frozen Chicken Breast: Add an extra minute to the pressure cooking time.
  • Add Chicken Bones: You can add chicken bones for even more chicken flavors.
  • Substitute with Cornish Hen: You can substitute chicken with cornish hen. No need to make any adjustments. But you may want to add in some chicken bones for more flavor.
2. Noodles: Best to cook wide egg noodles or pasta after pressure cooking the chicken soup. If you don't mind very soft noodles, you can pressure cook wide egg noodles with the chicken soup.
  • Pasta: If you want to pressure cook pasta with chicken soup, try to use thicker types of pasta noodles because they'll hold up better under pressure. For reference, we developed the recipe with La Molisana Mafalda Corta N.77 pasta.
3. Cremini Mushrooms: We developed this recipe with cremini mushrooms and white button mushrooms. We prefer cremini because they’re more flavorful and mature than white button mushrooms. But you can use either or both!
  • Omit mushrooms: You can skip the mushrooms if you like. Don't need to make any adjustments.
4. Unsalted Chicken Stock & Unsalted Butter: If you’re substituting with salted ingredients, keep in mind the sodium level can vary a lot between different brands. Adjust accordingly.
5. Keep Warm Setting: Keep in mind that if you let the soup sit on keep warm setting, the noodles will soak up the soup.
Rate Amy + Jacky's Recipe: If you've tried our recipe, rate the recipe in the Comments section. Thank you!
Author: Amy + Jacky
Calories: 346kcal

Nutrition

Calories: 346kcal | Carbohydrates: 31g | Protein: 36g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 85mg | Sodium: 1008mg | Potassium: 1397mg | Fiber: 4g | Sugar: 7g | Vitamin A: 9799IU | Vitamin C: 18mg | Calcium: 101mg | Iron: 2mg