Save time without compromising flavor with this Instant Pot Chicken Noodle Soup! This hearty and comforting soup is prepared in just 45 minutes with a little help from your pressure cooker.
Nothing is quite like warming up with a cozy bowl of chicken noodle soup on a cold day. The aroma that fills my house while it’s cooking is nothing short of comforting! This recipe makes it super-easy to prepare chicken noodle soup from scratch that tastes like it slowly simmered on the stovetop – but in a fraction of the time.
Why You’ll Love This Recipe
- Quick and easy: This recipe is incredibly fast and convenient. Homemade chicken noodle soup is prepared in a fraction of the time than traditional methods. It’s perfect for busy weeknights!
- Delicious leftovers: This soup reheats beautifully.
- A family favorite meal: Both kids and adults will love this soup.
- Comforting: Just like my easy chicken noodle soup that is prepared on the stovetop, this soup is soul-warming deliciousness.
- Versatile: Customize to your liking by using your favorite herbs or adding extra veggies.
Ingredients Needed
- Chicken – I use bone-in split chicken breasts.
- Egg noodles
- Aromatics – Carrots, celery, onion, and garlic.
- Butter – For sautéing the aromatics.
- Herbs and seasonings – Bay leaves, rosemary, dill, salt, and black pepper.
- Chicken broth and water – The base of the soup.
How to Prepare
For the detailed instructions, please see the recipe card.
- Sauté the carrots, onion, celery, and garlic using the sauté function of your pressure cooker.
- Add the broth, water, herbs, and seasonings. Stir to combine.
- Add the chicken and cook. Turn off the sauté function. Secure the lid on your Instant Pot and pressure cook the chicken.
- Quick release the pressure and remove the chicken. Carefully remove the chicken from the pressure cooker and transfer to a cutting board.
- Cook the noodles. Turn on the sauté function and add the noodles to the broth.
- Shred the chicken. While the noodles are cooking, remove the skin and bones from the chicken and discard. Shred the chicken.
- Return the chicken to the pot and stir to combine. Remove and discard bay leaves.
Helpful Tips
- Use bone-in, skin-on chicken. The bones and skin add depth and richness to the soup.
- Use uniformly sized chicken breasts to ensure they cook evenly.
- Don’t overcook the noodles. Overcooked noodles have a mushy texture which we want to avoid.
- Don’t skip sautéing the veggies. Although this step can technically be skipped, taking the time to saute the carrots, celery, onion, and garlic adds more flavor to the soup.
Recipe Variations
- Add heat: Add crushed red pepper flakes or cayenne pepper for a spicy kick.
- Make it creamy: Stir in some heavy cream or half-and-half at the end of cooking for a creamy version of this soup.
- Add your favorite veggies: Add fresh sliced mushrooms when sautéing or stir in some frozen peas the last few minutes of cooking time.
- Switch up the herbs: Use your favorite herbs, such as thyme or oregano.
Common Questions
Yes, frozen chicken can be used. Make sure that the chicken pieces are not frozen together and add about 3 minutes onto the pressure cooking time. Ensure that your chicken is at a safe temperature of 165 degrees F after cooking.
Yes. I prefer bone-in, skin-on chicken for added flavor, but boneless, skinless chicken breasts can be used.
Storage and Reheating
- Refrigerator: Once cooled, store in an airtight container in the fridge for up to 3 to 4 days.
- Freezer: If you want to freeze this soup, omit adding the noodles (they become mushy after defrosting). Cool and freeze in freezer-safe containers for up to 6 months. Defrost in the fridge overnight and add cooked noodles when reheating.
- Reheating: Reheat gently on the stovetop or in the microwave.
More Instant Pot Chicken Recipes
Instant Pot Chicken Noodle Soup
Ingredients
- 2 tablespoons butter unsalted
- 1 cup peeled and sliced carrots
- 1 cup chopped yellow onion
- 1 cup sliced celery
- 1 tablespoon minced fresh garlic
- 7 cups chicken broth low sodium
- 2 cups water
- 1 teaspoon dried rosemary
- ¼ teaspoon dried dill
- ½ teaspoon salt more or less, to taste
- ½ teaspoon black pepper more or less, to taste
- 2 bay leaves
- 2 ½ pounds bone-in split chicken breasts 2 large breasts, excess skin removed
- 3 cups wide egg noodles uncooked
Instructions
- Set your Instant Pot (with at least a 6 quart capacity) to the high sauté function. Add butter and melt. Add carrots, onions, and celery and sauté (stirring often) for 2 minutes. Add garlic and cook until fragrant (while stirring), about 30 seconds.
- Add broth, water, rosemary, dill, salt, pepper, and bay leaves. Stir to combine.
- Add chicken and turn off Instant Pot.
- Place the lid on and lock. Steam release knob should be set on "sealing". Cook on manual setting (high pressure) for 12 minutes. When finished cooking, quick release the pressure.
- Once the pressure has completely released, remove the lid and carefully remove chicken with tongs and transfer to a cutting board.
- Turn off Instant Pot and set to the high sauté function. Add noodles and stir to combine. Cook noodles until tender (stirring occasionally), about 6 minutes.
- While noodles are cooking, remove skin from chicken and discard. Remove chicken from bones and shred. Discard bones.
- Add shredded chicken to the noodles and stir to combine. Remove and discard bay leaves before serving. Season with additional salt and pepper, if desired.
Video
Notes
- Cook time includes sautéing time and time to cook noodles.
- Storage and Reheating:
- Refrigerator: Once cooled, store in an airtight container in the fridge for up to 3 to 4 days.
- Freezer: Omit the noodles (they become mushy after defrosting). Cool and freeze in freezer-safe containers for up to 6 months. Defrost in the fridge overnight and add cooked noodles when reheating.
- Reheating: Reheat gently on the stovetop or in the microwave.
Nutrition
If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.
Jill Fitzgerald
Hi there. How much time should I add if the chicken is frozen? Love this recipe. I’ve made it several times but never with frozen chicken breast!