Go Back
–+ servings
A bowl of chicken noodle soup on a plate with crackers.
Print

Instant Pot Chicken Noodle Soup

Warm up with a bowl of comforting chicken noodle soup that's prepared in a fraction of the time than traditional methods in your Instant Pot!
Prep Time 10 minutes
Cook Time 21 minutes
Time to Reach Pressure 14 minutes
Total Time 45 minutes
Servings 6

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.