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Chicken Noodle Soup made from scratch and ready in just a few minutes. Soups made in the pressure cooker are done in less than 30 to 45 minutes!
Instant Pot Soup recipes are quick and easy to make.
Homemade soup is a comfort food we all love when it is cold outside or when you don't feel well.
Homemade soup is delicious and this chicken noodle soup is packed full ofnoodles and chicken.
Instant PotSoup recipes are perfect on a cold winter day or any day when you want a satisfying meal that hits the spot.
I know it's an old wives tale but seriously nothing makes you feel better when you are feeling down than a big hot bowl of homemade chicken noodle soup.
And if you own an Instant Pot you know how easy it is to make some homemade soup.
Ingredients
Instant Pot Chicken Noodle Soup starts out just like any homemade chicken noodle soup recipe with fresh ingredients like chicken meat, chicken broth, and fresh vegetables like celery, onion, and carrots.
These are the basic chicken noodle soup ingredients.
What makes homemade chicken noodle soup special is the herbs or spices you use to season and flavor the soup.
Let's make soup!
The first step to make this recipe is to sauté the vegetables in the Instant Pot using the sauté setting.
This is optional but will add a richer flavor to the soup.
If you are not sautéing the vegetables skip that step and add the ingredients to the pot.
If you are sautéing the vegetables cook until the onions are translucent.
Add the dried seasonings to the pot.
Use a large spoon to toss the vegetables with the salt, pepper and thyme.
Add the chicken and herbs to the pot and pour the chicken broth into the Instant Pot.
Check to make sure the rubber seal is properly in place on the inside of the instant pot lid then place the lid on the appliance, twist it and lock it into place.
Turn the valve to the sealing position and push the manual button. Adjust the pressure cooking time to 8 minutes.
It will take about 15 minutes for the Instant Pot to reach full pressure and then it will begin pressure cooking.
When the timer goes off notifying you that it has finished pressure cooking allow the pressure to naturally release for 8 minutes.
Carefully, using a long-handled spoon like a wooden spoon push the valve to release and allow the trapped pressure to release.
Once the steam has completely released twist the lid off and carefully open and remove the lid so the steam releases away from your face and body.
Remove the cooked chicken breast from the pot and place it in a bowl.
Use two forks to pull the chicken meat apart into bite-size pieces.
Return the shredded chicken meat to the pot andimmediately stir the wide eggs noodles into the hot chicken broth.
Add the uncooked wide egg noodles to the soup and stir them into the soup broth.
Place the lid back on the appliance and allow the noodles to cook in the hot broth of the covered pot for about 5 to 10 minutes depending on how tender you prefer your soup noodles.
I like to stir some fresh baby spinach leaves into my chicken soup recipes but you can skip this step if you don't have any spinach on hand.
Instant Pot Chicken Noodle Soup is a delicious hearty homemade chicken soup recipe that is delicious with the a savory broth, tender chicken and lots of wide noodles.
Recipe FAQ's
What are the best herbs to season homemade soup?
Bay Leaves, fresh or dried rosemary, fresh or dried thyme
Do you have to sauté soup vegetables?
You do not have to sauté soup vegetables but it does add a richer flavor to homemade soup recipes.
Recipe Expert Tips
- Soup broth: Store-bought broth cuts out time when making homemade soup recipes. But homemade broth can be used instead.
- Soup noodles: Noodles should be added to the Instant Pot Chicken Noodle Soup after the soup ingredients have pressure cooked. Noodles will turn to mush if cooked in the pressure cooker.
- Boneless Chicken meat: Staring with boneless meat saves time. Using boneless chicken breast will cut out the step of removing the chicken meat from the bones and make this soup recipe easier and faster to make. I like to use boneless chicken breast to make all of my pressure cooker soup recipes.
- Cooking safely: Always carefully lift the Instant Pot lid away from your face and body when opening the Instant Pot after pressure cooking to avoid burns.
More recipes you'll love!
- Crock Pot Chicken Noodle Soup
- How To Make Fresh Pasta or Homemade Fettuccine Noodles
- Chicken Noodle Casserole
- 25 Hearty Fall Soup Recipes
- Crock Pot Pantry Soup
Print the recipe below
- Instant Pot Chicken Barley Soup
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Email questions or recipe requests to flouronmyface@gmail.com. Follow me on Pinterest, YouTube, Instagram and Facebook.
Instant Pot Chicken Noodle Soup
Arlene Mobley - Flour On My Face
Instant Pot Chicken Noodle Soup is a hearty chicken soup recipe the family will love. Packed full of flavor Instant Pot Chicken Noodle Soup is going to become a family favorite during the cold winter months. Done in less than 30 minutes.
5 from 10 votes
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Prep Time 18 minutes mins
Cook Time 12 minutes mins
Pressure Time 15 minutes mins
Total Time 45 minutes mins
Course Main Dish
Cuisine American
Servings 6 Servings
Calories 279 kcal
Equipment
Ingredients
- 2 tablespoons butter
- 1 cup sliced celery
- 1 cup diced onion
- 1 ½ cups sliced carrot
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon dried Thyme
- 2 lbs boneless skinless chicken breasts
- 3 large Bay Leaves
- 1 Sprig Sprig fresh Rosemary or 1 teaspoon dried rosemary
- 6 cups low sodium chicken broth
- 1 ½ cup extra wide egg noodles
- 1 handful fresh spinach leaves
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Instructions
Turn the Instant Pot on the saute setting and melt the butter. Add the sliced celery, diced onion, and sliced carrots to the Instant Pot. Saute for about 5 minutes or until the onion is starting to get translucent.
Add the salt, ground pepper, and ground thyme and mix.
Add the boneless chicken breasts, bay leaves and rosemary sprig to the Instant Pot. Pour the chicken broth in and mix to combine.
Place the lid on the Instant Pot and make sure it is engaged properly. Set the valve to the sealing position.
Press the manual button and set the pressure cooking time to 8 minutes.
Once the Instant Pot has finished pressure cooking allow the pressure cooker to naturally release the steam for 8 minutes.
Use the handle of a wooden spoon to push the valve to the venting position and allow the remaining steam to release. Carefully open the lid of the Instant Pot and lift it so the steam escapes away from your face to prevent a burn.
Remove the pressure cooked chicken pieces from the Instant Pot and place them in a bowl.
Use two forks to shred the pressure cooked chicken meat. Return the cooked chicken to the Instant Pot.
Add 1 ½ cups of extra wide egg noodles to the Instant Pot and mix to combine.
Place the lid back on the Instant Pot and push the vent to the sealing position. Allow the Instant Pot to sit undisturbed for 12 minutes to cook the wide egg noodles.
After 12 minutes open the Instant Pot and check the noodles to see if they are done enough for your tastes. If the noodles need to cook a bit more replace the Instant Pot lid and wait another minute or two. (See Notes on Noodles)
Serve immediately.
Makes 6 servings.
Video
Recipe Expert Tips
- Soup broth: Store-bought broth cuts out time when making homemade soup recipes. But homemade broth can be used instead.
- Soup noodles: Noodles should be added to the Instant Pot Chicken Noodle Soup after the soup ingredients have pressure cooked. Noodles will turn to mush if cooked in the pressure cooker.
- Boneless chicken meat: Staring with boneless meat saves time. Using boneless chicken breast will cut out the step of removing the chicken meat from the bones and make this soup recipe easier and faster to make. I like to use boneless chicken breast to make all of my pressure cooker soup recipes.
- Cooking safely: Always carefully lift the Instant Pot lid away from your face and body when opening the Instant Pot after pressure cooking to avoid burns.
Nutrition
Serving: 1BowlCalories: 279kcalCarbohydrates: 16gProtein: 39gFat: 6gSaturated Fat: 2gCholesterol: 105mgSodium: 682mgPotassium: 1005mgFiber: 2gSugar: 4gVitamin A: 5936IUVitamin C: 8mgCalcium: 58mgIron: 2mg
Tried this recipe?Share a picture on Instagram and tag @flouronmyface2
Because you love easy Instant Pot recipes as much as I do check out the rest of my Instant Pot recipes here.
More Instant Pot Recipes
- Instant Pot Chicken Spaghetti with Rotel
- Instant Pot Beef and Broccoli
- Instant Pot Chicken Fried Rice
- Instant Pot Mexican Beef and Rice
About Arlene Mobley
Arlene Mobley author of Flour On My Face-a Food & Lifestyle website helping busy families get dinner on the table by serving easy recipes every week.
Reader Interactions
Comments
Esme Slabbert
Chicken noodle soup - what more do we need in this cold weather?
Thanks so much for participating and sharing at SSPS 292. See you again next week!Reply
Simone
Today is my second time making this. It’s a wonderful recipe that can easily be tailored to suit different tastes. The first time I cooked some frozen drumsticks in my instant pot first and then used those in the soup. I cut the herbs in half and used dry because we find rosemary and thyme to be strong flavors. It came out great! I followed the recipe again today, used a little olive oil and one tablespoon butter and added a couple minced garlic cloves. I cut the herbs a little further because my husband said it was still a bit much for him. It’s wonderful! Thank you for such a great, quick recipe! Will use regularly, especially this winter.Reply
Beth Barry
This was absolutely fabulous! I highly recommend this recipe. My picky eaters loved it. I followed the recipe exactly using the rosemary, thyme and bay leaves. I used dried herbs as I didn’t have fresh herbs on hand. It was perfect and quick! Thank you for this recipe!Reply
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