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Recipes » Soups and Stews » Instant Pot Chicken Noodle Soup

Published: Jan 6, 2019 · Modified: Sep 15, 2021 by Krystle Smith · This post may contain affiliate links

Instant Pot Chicken Noodle Soup

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This Instant Pot chicken noodle soup has hearty veggies, and tender chicken to help you warm up from the inside out. This comfort food recipe cooks up quickly.

a white bowl of chicken noodle soup with carrots and fresh parsley.

 

Soup is my go to winter dinner. It just warms you up from the inside out.

Using an Instant Pot can make it easy to create a dish that traditionally takes a long time to get a deep flavor.  I’ve done this with both Instant Pot Clam Chowder and Taco Soup so far. You can even make my Guinness Stew in the Instant Pot! My usual soup recipe involves cooking on the stove top or the crock pot for a few hours! Luckily this Instant Pot chicken noodle soup cooks up in just 5 minutes!

Perfect for busy weeknights or when you’re down with a cold!

You are going to love the ease and convenience of making this recipe in your Instant Pot.

Table Of Contents hide
1 More Instant Pot Comfort Food
2 Ingredients
3 How To Make Chicken Noodle Soup In the Instant Pot
4 Frequently Asked Questions
5 Serve With
6 Variations
7 Instant Pot Chicken Noodle Soup

More Instant Pot Comfort Food

Instant Pot Crack Chicken

Instant Pot Taco Soup

Instant Pot Beef Stew

Instant Pot Potato Soup

an overhead view chicken noodle soup on a black and tan placemat.

Ingredients

Boneless Skinless Chicken Breasts: Turkey or chicken thighs can also be used.
Olive Oil
Baby Carrots, Celery, and Onion: Cut your veggies about the same size so they cook evenly.
Chicken Broth: I like to use low sodium so I can season to taste.
Egg Noodles: Any shape will do!
Basil and Oregano
instant pot chicken noodle soup with celery and pasta in the background.

How To Make Chicken Noodle Soup In the Instant Pot

First we’ll saute our onion, carrots, celery, and chicken in the instant pot. Next add the broth, salt/pepper, basil, and oregano.
After that, add the broth and seal the instant pot. Cook for 5 minutes, and then immediately release pressure.
Add the egg noodles. Allow to sit for 5 minutes and enjoy!

Frequently Asked Questions

Why Do You Brown the Chicken? Can You Skip This Step? You may want to skip this step in order to save time. While you can skip this step, I say it’s worth the few extra minutes.  When you brown the chicken first, it creates a deeper flavor. It also creates a lovely caramelized coating.

 

Can You Use Frozen Chicken? When cooking with the Instant Pot, you can use frozen chicken. The Instant pot doesn’t start counting the cooking time until it has come to full pressure. When using frozen chicken, or other frozen ingredients, it takes longer for the Instant Pot to come to full pressure. Even though this recipe calls for diced chicken, you can still use frozen breasts. Just add a few minutes to the cooking time and shred after cooking.

Can You Freeze It? Having chicken soup on hand during the cold and flu season or for a cold winter night is one of the best ideas when it comes to comfort food. And while you can freeze soup, chicken noodle soup doesn’t always freeze well. If you want to make this to freeze, I would leave out the noodles. When you are ready to serve,cook the noodles and add to soup when serving.

chicken noodle soup with celery, noodles, onion, and an instant pot in the background.

Serve With

Clubhouse Grille Sandwich Recipe

Cobb Salad

Homemade French Bread

Cheddar Biscuits

Variations

  1. Switch Up the Protein: Leftover turkey also works well in this soup. This soup is a great way to use any cut of chicken you have available. Some people also like to use chicken thighs. Chicken thighs also add richness to the soup.
  2. Add More Veggies: While a traditional chicken soup calls for carrots and celery as the main vegetables, it is easy to add additional vegetables. I often add peppers, peas, and corn to my soup. It is not uncommon for me to add leftover vegetables to my soup. You can add any vegetable that you enjoy a soup and it will create a tasty addition.
  3. Use Rice: Chicken and rice soup is a classic. It would also make this soup gluten-free!

Instant Pot Chicken Noodle Soup

Instant Pot Chicken Noodle Soup: Hearty veggies, and tender chicken will warm you from the inside out. Comfort food that cooks up quick!
5 from 2 votes
Print Pin Rate
Course: Main Dish
Cuisine: American
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Servings: 4 Servings
Calories: 279kcal
Author: Krystle Smith

Ingredients

  • 2 Boneless Skinless Chicken Breasts Cubed
  • 2 Tablespoons Olive Oil
  • Salt/Pepper to taste
  • 1 Cup Baby Carrots thinly sliced
  • 2 Stalks Celery Sliced
  • 1 Onion Diced
  • 48 Ounces Low Sodium Chicken Broth
  • 2 Cups Egg Noodles Uncooked
  • ¼ teaspoon Basil Dried
  • ¼ teaspoon Oregano Dried
Don't lose this recipe. Pin for later!

Instructions

  • Set Instant Pot to saute mode. Heat olive oil.
  • Once hot, add chicken, onion, carrots, and celery. Cook until chicken is browned on all sides and veggies are softened (about 5-7 minutes).
  • Add broth, basil, oregano, and salt/pepper to taste.
  • Put the lid on the instant pot and close the pressure valve. Cook on manual high pressure for 5 minutes.
  • Do a quick release of pressure.
  • Stir in egg noodles. Place lid on instant pot, and allow to sit for 5 minutes.

Nutrition

Calories: 279kcal | Carbohydrates: 23g | Protein: 22g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 52mg | Sodium: 213mg | Potassium: 715mg | Fiber: 2g | Sugar: 3g | Vitamin A: 4520IU | Vitamin C: 4.1mg | Calcium: 48mg | Iron: 1.7mg
Tried this recipe? I want to see!Mention @BakingBeautyBlog or tag #BakingBeauty!
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