Warm up with a bowl of this cozy INSTANT POT CHICKEN NOODLE SOUP! This easy recipe is perfect for busy nights, is so warm and cozy, and is our go-to soup recipe whenever someone is under the weather.
I’m not going to lie. My kids have had a lot of canned chicken noodle soup in their day.
I mean, it’s honestly such an easy lunch and they can make it themselves, which this mama absolutely loves. 😉
But, when we’ve got a sick kid or we just need an extra bit of comfort from a long day or rough week or whatever, we head instantly to this Instant Pot Chicken Noodle Soup. It’s cozy, comforting, and has all the classic flavors you love without a lot of work.
Table of Contents
Ingredients for Instant Pot Chicken Soup:
This recipe calls for all of those classic soup ingredients, but we use pre-cooked chicken to make this soup quick and easy. It’s the perfect way to use up my leftover Instant Pot Whole Chicken! But check below for tips on making this with fresh chicken.
- Chicken Broth: Making chicken broth/stock in the Instant Pot is so easy! Add a chicken carcass, a couple cups of chopped veggies, and some seasonings to the Instant Pot along with 10 cups of water and cook on high pressure for 45 minutes.
- Butter
- Celery
- Onions
- Carrots
- Seasoning: We’re using thyme, oregano, parsley, salt, and pepper. Feel free to adjust to your tastes.
- Noodles: Broad egg noodles are our favorites.
- Chicken: Leftover, cooked chicken makes this recipe quick and easy.
How to Make:
Sauté: Set your Instant Pot to Sauté and start by adding the butter, carrots, celery, and onion. Allow it to cook for about 3 to 5 minutes, until the vegetables begin to soften.
Helpful Tip!
Keep your freezer stocked!
The next time you dice up celery, onions, and carrots for a soup recipe, make double or triple the amount and add it to a freezer safe bag.
Next time you make soup, just grab it straight from the freezer and start cooking as directed!
Pressure Cook: When the vegetables have softened, add all of the remaining ingredients and close the lid on the Instant Pot. This recipe is so quick and easy when using pre-cooked chicken! Turn the valve to seal and set the pressure to high for 3 minutes.
Helpful Tip for raw chicken:
- Swap the cooked, shredded chicken for raw boneless, skinless chicken breasts.
- Follow Step 1 and then without adding the noodles, add the remaining ingredients (including 2 large boneless, skinless chicken breasts) to the Instant Pot and cook for 8 minutes with a 10 minute natural release.
- When the pressure is released, remove the chicken from the pot and shred with two forks. Set pot to Sauté and bring soup to a boil. Add the noodles and cook for 5 to 7 minutes until they have cooked through. Return the chicken to the pot and stir to combine.
Vent: When the timer has completed, turn the valve to vent and allow the pressure to release. Carefully remove the lid and enjoy your savory chicken noodle soup!
ADDITIONAL INFO:
- This recipe was made in a 6 quart Instant Pot Duo.
- The time to pressure is about 15 minutes.
- If it starts to sputter while venting, do a controlled release by carefully letting out small amounts of pressure until it no longer sputters.
- It’s best to salt the soup to your taste after it has finished.
More instant pot recipes
Instant Pot Chicken Noodle Soup
Ingredients
- 2 tablespoons salted butter
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup diced onion
- 6 cups chicken broth
- 2 cups cooked, shredded chicken
- 2 cups broad egg noodles
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- Salt and pepper to taste
Instructions
- Set the Instant Pot to sauté and add the butter, carrots, celery and onion.
- Cook, stirring often, for 3-5 minutes, just until vegetables begin to soften.
- Add the remaining ingredients and stir to combine.
- Place the lid on the pot and turn the valve to seal. Set to high pressure for 3 minutes.
- When timer is complete, carefully turn the valve to vent to release the pressure.
- Carefully remove the lid. Taste and season with salt and pepper.
Tips & Notes:
- Follow Step 1 and then without adding the noodles, add the remaining ingredients (including 2 large boneless, skinless chicken breasts) to the Instant Pot and cook for 8 minutes with a 10 minute natural release.
- When the pressure is released, remove the chicken from the pot and shred with two forks. Set pot to Sauté and let soup come to a boil. Add the noodles and cook for 5 to 7 minutes until they have cooked through. Return the shredded chicken to the pot and stir to combine.
Kim says
This recipe is wonderful! Made it tonight and was concerned about the noodles absorbing all of the juice but it turned out perfectly. I doubled the recipe thinking I’d have some tomorrow but they ate it all!!
Karly says
So glad to hear that! Thanks, Kim!