Instant pot chicken noodle soup with a stainless steel spoon in a round bowl surrounded by crackers (with logo overlay)

Instant Pot Chicken Noodle Soup

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Cooler weather calls for soup! And there’s nothing easier than instant pot chicken noodle soup for the perfect comfort food.

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The Instant Pot has been my go-to cooking method lately. It’s so versatile, and I love how easy it is to use. Especially on days I am sub-teaching at the school, I want quick and easy. And fall is the perfect time for soups, so it was time to test out the soup setting to make Instant Pot Chicken Noodle Soup!

I took the basic idea from my one-pot chicken noodle soup recipe, and adapted it to the instant pot. The only thing I wasn’t sure about at first was the noodles. But, it all worked well in the end.

This actually uses both the saute and the soup setting on your pressure cooker. You want to saute the vegetables to begin with to get them slightly cooked. Then use the soup setting to cook the chicken and infuse all of the flavors together. Finally, use the saute again to “boil” the noodles.

Instant Pot Chicken Noodle Soup Step by Step

Ingredients

  • 2 tbsp butter
  • 1 onion (diced)
  • 3 stalks celery (chopped)
  • 1 tsp pepper
  • 1 tsp thyme
  • 1 tsp parsley
  • 1 tsp oregano
  • 4 cups chicken broth
  • 1 lb chicken breast (boneless, skinless)
  • 4 cups water
  • 12 oz egg noodles

Preparation

Set the instant pot to the saute setting and melt the butter. Add the onion and celery and cook for about 3-5 minutes, stirring occasionally.

Diced onion and celery in the instant pot on a wooden surface

Stir the pepper, thyme, parsley, and oregano into the vegetables.

Cooked diced onion and celery with seasonings in an instant pot on a wooden surface

Pour the chicken broth and water into the instant pot. Place the chicken in the broth and water.

Diced onion and celery with seasonings and chicken in broth in an instant pot on a wooden surface

Cover and change to soup setting for 7-10 minutes, depending on the thickness of the chicken. Let the pressure release naturally for 10 minutes then manually release.

Remove the chicken. Add the noodles to the instant pot and set to saute for 7-10 minutes, stirring occasionally, until the noodles are cooked.

Egg noodles added to broth in an instant pot on a wooden surface

Meanwhile, shred the chicken. Turn the instant pot off and return the chicken to the soup.

Shredded chicken added to cooked noodles in broth in an instant pot on a wooden surface

Stir to combine and serve warm.

Instant pot chicken noodle soup with a stainless steel spoon in a round bowl surrounded by crackers (vertical)

Leftovers

As with other similar recipes, if you know you are going to save a lot for leftovers, you need to separate the pasta. I would suggest either undercooking the pasta or only cooking what you need at the time. Then cook the remaining pasta when you reheat the soup. If the noodles sit in the soup, even overnight, they will absorb all of the liquid and become very soft.

Recipe

Originally Published On: November 17, 2020

Last Updated On: July 31, 2023

Instant pot chicken noodle soup with a stainless steel spoon in a round bowl surrounded by crackers (with title overlay)

Instant Pot Chicken Noodle Soup

Cooler weather calls for soup! And there's nothing easier than instant pot chicken noodle soup for the perfect comfort food.
Prep Time 25 minutes
Cook Time 10 minutes
Pressure Time 25 minutes
Total Time 1 hour
Course:
Main Dish
Cuisine:
American
Keyword:
chicken
|
chicken noodle soup
|
instant pot
|
onion soup
Dietary Needs:
Nut-Free
Meat:
Chicken/Turkey
Cooking Method:
Instant Pot
Servings: 8 cups
5 from 9 votes

Ingredients

  • 2 tbsp butter
  • 1 onion (diced)
  • 3 stalks celery (chopped)
  • 1 tsp pepper
  • 1 tsp thyme
  • 1 tsp parsley
  • 1 tsp oregano
  • 4 cups chicken broth
  • 1 lb chicken breast (boneless, skinless)
  • 4 cups water
  • 12 oz egg noodles

Recommended Equipment

Instructions

  • Set the instant pot to the saute setting and melt the butter
  • Add the onion and celery and cook for about 3-5 minutes, stirring occasionally
  • Stir the pepper, thyme, parsley, and oregano into the vegetables
  • Pour the chicken broth and water into the instant pot
  • Place the chicken in the broth and water
  • Cover and change to soup setting for 7-10 minutes, depending on the thickness of the chicken
  • Let the pressure release naturally for 10 minutes then manually release
  • Remove the chicken
  • Add the noodles to the instant pot and set to saute for 7-10 minutes, stirring occasionally, until the noodles are cooked
  • Meanwhile, shred the chicken
  • Turn the instant pot off and return the chicken to the soup
  • Stir to combine and serve warm
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Nutrition Facts
Instant Pot Chicken Noodle Soup
Amount Per Serving (1 cup)
Calories 268 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 3g15%
Cholesterol 80mg27%
Sodium 549mg23%
Potassium 467mg13%
Carbohydrates 33g11%
Fiber 2g8%
Sugar 2g2%
Protein 19g38%
Vitamin A 199IU4%
Vitamin C 11mg13%
Calcium 39mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information is based on third-party calculations and should be considered estimates. Actual nutrition content will vary based on brands used, measuring methods, portion sizes, and more.

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24 thoughts on “Instant Pot Chicken Noodle Soup”

  17. Rosey

    That’s a good tip to slightly undercook if it’s being reheated later. Chicken Noodle Soup is always good during the cold months!

    Reply

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