Instant Pot Chicken Noodle Soup is a modern twist of the traditional Fall and Winter favorite that is guaranteed to make you feel warm and snuggly. This recipe takes half the time to cook up chicken, noodles, herbs, and veggies in your pressure cooker as the stovetop version. Look no further for a tasty, kid-friendly dinner that is so easy to make dairy-free and gluten-free, if needed!
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When I got sick as a kid my mom or dad would make a big batch of Chicken Noodle Soup.
(I often wished I could get sick just so I could eat it EVERY. SINGLE. MEAL)
That cozy soup with its simple flavors somehow hits the spot when nothing else seems too appealing.
But now that I’m a full-blown grown-up it’s up to me to cook whatever I’m going to eat when sick. #adulting
Instead, something quick, easy, and simple is on the menu. And that’s where this Instant Pot Chicken Noodle Soup comes to the rescue!
Ingredients
For the exact measurements and detailed instructions, you can jump to the recipe.
- Chicken. Breasts are preferred but boneless chicken thighs may also be used.
- Noodles. Egg noodles are perfect for those of you that want to keep it classic, but are not the best for reheating already prepared soup or for making it gluten-free. For traditional pasta, try Rotini or fusilli. Chickpea pasta holds up beautifully and does not get mushy after a few days in the refrigerator. Brown rice pasta is a close second, but it will tend to break down slightly after a couple of days. Lentil pasta has a pretty decent texture, but it often has a stronger taste and a weird color. Corn-based pasta actually tastes a lot like egg noodles, but they do soak up a TON of the broth, so you’ll probably need to increase the amount of broth you add by 1-2 cups.
- Vegetables. Celery, carrots, and onions are used as the base of the vegetable flavor in this soup.
- Herbs. Dried thyme, rosemary, and oregano combine to give a ton of herbal flavor to the soup. If you’ve got some picky eaters, feel free to leave these out or reduce the measurements.
- Milk. Either regular milk or a dairy-free alternative like cashew or almond milk can be used. This gives the soup a subtle creaminess without adding too much additional fat or calories.
How to Make in Instant Pot Chicken Noodle Soup
Jump to the recipe for the full instructions, ingredient amounts, and a printable recipe.
- Sauté the veggies. Heat the oil and cook the onions for 2 to 3 minutes Add the minced crushed garlic and continue sautéing for an additional minute.
- Make the base. Pour in the chicken broth, scraping the bottom of the pot to ensure no bits or pieces are stuck. This could cause an error on the Instant Pot. Mix in the dried herbs, salt, and pepper. Stir the mixture well. Submerge the chicken breasts in the liquid.
- Add the veggies and cook. Carefully place the carrots and then celery in the pot. You do not want the vegetables sinking to the bottom, so do not stir the soup at this point. Close the lid and ensure the pressure release valve is sealed. Set the Instant Pot to high pressure for 10 minutes. You can use the Soup function if you have one, but be sure the cook time isn’t set for too long. When the timer goes off, turn the valve for a quick pressure release.
- Shred the chicken. Shred the chicken breasts using two forks when the soup is done cooking.
- Add the pasta. Pour in the milk and add in the pasta. Stir to mix the pasta into the shredded chicken and veggies. Set the Instant Pot to the sauté function and cook the pasta according to package directions.
Stovetop Instructions
Don’t have a pressure cooker? No problem! It’s actually super easy to convert this Instant Pot recipe into a stovetop one.
You can either check out this Chicken Noodle Soup recipe or read the directions below:
- Use a large Dutch oven or pot.
- Sauté over medium-low heat.
- Bring pot of ingredients to a boil. (Except for pasta and milk.)
- Reduce heat to low and cover with a lid.
- Simmer for 30-40 minutes or until the chicken shreds easily with forks.
- Add milk and noodles. Cook according to package directions.
Meal Prep & Storage
- Prep-Ahead: Soup is one of those dishes that definitely gets better with time. The flavors meld together even more perfectly if refrigerated for about 24 hours.
- Storage: Keep leftovers in the refrigerator in a glass or plastic container for up to 3-5 days.
- Freezing: Store in the freezer after following the directions above and letting the soup refrigerate for at least 8 hours. Keep the soup in a freezer-safe plastic container for up to 3-4 months.
- Reheating: Warm this dish back up in a pot on the stove over medium-low heat or in the microwave.
FAQs
Many Instant Pots and other pressure cookers have a soup function. However, if yours does not, simply set the pressure to high and cook for 10 to 30 minutes, depending on your soup.
Yes and no. If you put the noodles into the mixture before pressure cooking, they will turn out slimy or break down from being overcooked. Add uncooked pasta to your soup after cooking the other ingredients and simmer for an additional 10 minutes, or according to the directions on the box.
If you use different parts of the chicken, like both legs and breasts, they will cook up at different rates, leaving some overcooked. Stick with only breasts or thighs. Using the pressure cooker should ensure tender chicken, though.
What to Serve with Chicken Noodle Soup?
This comfort dish is an excellent stand-alone meal. But feel free to pair it with any of these recipes:
- Fall Harvest Salad with Apples
- Chopped Kale Salad with Cranberries
- Air Fryer Baked Sweet Potato
- Air Fryer Baked Potato
- Baked Parmesan Zucchini Fries
- Homemade Croutons
- Chopped Green Onions
Other Instant Pot Soup Recipes
Want a few more easy pressure cooker chicken soup recipes? Here are some others you might enjoy:
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Instant Pot Chicken Noodle Soup Recipe
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Ingredients
- 2 tablespoons oil avocado or olive
- 1 sweet onion finely chopped
- 3 cloves garlic crushed
- 6 cups chicken broth regular sodium
- ½ teaspoon thyme dried
- ½ teaspoon rosemary dried
- ½ teaspoon oregano dried
- 1 ½ – 2 teaspoons salt to taste
- ½ teaspoon black pepper
- 1 – 1 ¼ pounds chicken breasts
- 4 carrots
peeled and cut into bite-sized pieces
- 4 stalks celery cut into bite-sized pieces
- 8 ounces rotini pasta gluten-free if needed*
- 1 cup milk cashew or almond milk
Instructions
- Set a 6-quart Instant Pot to the sauté function and add oil and onions. Sauté for 2-3 minutes. Add crushed garlic and continue sautéing for an additional minute.2 tablespoons oil, 1 sweet onion, 3 cloves garlic
- Pour in chicken broth, scraping the bottom of the pot to ensure no bits or pieces are stuck.6 cups chicken broth
- Mix in dried herbs, salt, and pepper.½ teaspoon thyme, ½ teaspoon rosemary, ½ teaspoon oregano, 1 ½ – 2 teaspoons salt, ½ teaspoon black pepper
- Submerge chicken breasts in the liquid.1 – 1 ¼ pounds chicken breasts
- Layer carrots and then celery in the pot.4 carrots, 4 stalks celery
- Close the lid, ensure the pressure release valve is sealed, and set the Instant Pot to high pressure for 10 minutes. Quick release the pressure when the timer goes off.
- Shred the chicken breasts using two forks when the soup is done cooking.
- Pour in milk and add pasta. Set Instant Pot to the sauté function and cook pasta according to package directions.8 ounces rotini pasta, 1 cup milk
- Serve chicken noodle soup with crackers or homemade croutons. Enjoy!
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Notes
- Milk: Opt for dairy free if neccessary.
- Pasta: Gluten-free or regular pasta both work.
- Prep-Ahead: Soup is one of those dishes that definitely gets better with time. The flavors meld together even more perfectly if refrigerated for about 24 hours.
- Storage: Keep leftovers in the refrigerator in a glass or plastic container for up to 3-5 days.
- Freezing: Store in the freezer after following the directions above and letting the soup refrigerate for at least 8 hours. Keep the soup in a freezer-safe plastic container for up to 3-4 months.
- Reheating: Warm this dish back up in a pot on the stove over medium-low heat or in the microwave.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
