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February 13, 2018

Instant Pot Chicken Noodle Soup

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This recipe for Instant Pot Chicken Noodle Soup is fast and easy to make. No need to cook the chicken ahead of time, just add it straight to your pressure cooker along with the veggies and broth. We love making this recipe on a cold day or when we have a sick one in the house. 

Pin this recipe for later!

Get the SLOW COOKER version of the recipe here

Jump to the recipe

This recipe for Instant Pot Chicken Noodle Soup is fast and easy to make. No need to cook the chicken ahead of time, just add it straight to your pressure cooker along with the veggies and broth. We love making this recipe on a cold day or when we have a sick one in the house. 

Instant Pot Chicken Noodle Soup

Chicken noodle soup is one of those foods that is underrated. It’s just so unassuming and basic that I often forget about how good a bowl of chicken noodle soup tastes on a cold day.

If you’re not wanting to go to all the effort of making your own chicken stock or cooking an entire chicken then I have a recipe for you. This is an easy recipe that a college student could make (or anyone for that matter). Plus it tastes great. My family ate the entire batch of this last night!

A few recipe notes…

  1. Onion–so guess what? I found something really awesome for people who don’t like to cut up an onion. It’s basically ice cubes of sauteed onions. Look in the frozen section at your grocery store. I found mine at Walmart.pop and cook sauteed glazed onionsThis is perfect if you’re short on time. I used a couple of these in my soup last night to get things going faster. Of course, you can also start this soup by dicing up an onion and sauteeing it in a little oil.
  2. Chicken–for chicken soup I like to use a mix of boneless skinless chicken thighs and breasts. I really enjoy the combination of dark and white meat. You can also just use one or the other.
  3. Better than Bouillon Chicken Base–this is the basis for the broth of this soup. It tastes amazing and I really have no other substitutions besides using a carton of chicken broth. I find Better than Bouillon* to be incredibly convenient. I buy mine in bulk at Costco.
  4. Noodles–traditionally egg noodles are used in chicken noodle soup but you can also use any other type of pasta that suits your fancy. I’ve used radiatore and rotini before.

Pin this recipe for later!

This recipe for Instant Pot Chicken Noodle Soup is fast and easy to make. No need to cook the chicken ahead of time, just add it straight to your pressure cooker along with the veggies and broth. We love making this recipe on a cold day or when we have a sick one in the house. 

More soup recipes you’ll love

Instant Pot Tortellini Soup with Chicken Sausage, Spinach and Mushrooms

Instant Pot Tomato Basil Parmesan Soup

Instant Pot Broccoli Cheddar Soup

Pin this recipe for later!

This recipe for Instant Pot Chicken Noodle Soup is fast and easy to make. No need to cook the chicken ahead of time, just add it straight to your pressure cooker along with the veggies and broth. We love making this recipe on a cold day or when we have a sick one in the house. 

What Pressure Cooker Did You Use?

For Instant Pot Chicken Noodle Soup I used my 6 quart Instant Pot Duo 60 7 in 1*. I love this Instant Pot because it has the yogurt making function which I use almost weekly.  It has two pressure settings (high and low), and there are also little slots in the handles so that you can rest the lid there instead of putting it down on your counter-top.

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Instant Pot Chicken Noodle Soup


★★★★★

5 from 6 reviews

  • Prep Time: 15 minutes
  • Cook Time: 5 minutes plus 5 minute NPR
  • Total Time: 35 minute
  • Yield: 8 (1 1/4 cup) servings 1x
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Description

This recipe for Instant Pot Chicken Noodle Soup is fast and easy to make. No need to cook the chicken ahead of time, just add it straight to your pressure cooker along with the veggies and broth. We love making this recipe on a cold day or when we have a sick one in the house. 


Scale

Ingredients

  • 1 yellow onion, diced (or 3 cubes of Pop and Cook Sauteed Glazed Onions)
  • 2 tsp olive oil
  • 8 cups water 
  • 3 Tbsp Better than Bouillon Chicken Base
  • 2 large carrots, sliced into rounds
  • 3 celery ribs, sliced
  • 1 1/2 tsp dried basil
  • 1 1/2 tsp dried oregano
  • 1 bay leaf
  • 1 1/2 pounds uncooked boneless, skinless chicken breasts and thighs, cut into small bite-size pieces
  • 8 ounces dry egg noodles (or other pasta of your choice)

Instructions

  1. Turn your Instant Pot to the saute function (“more”) and wait for it to heat up. When it says HOT on the display add in the oil. Let the oil heat for one minute. Then add in the onion. Saute for 4-5 minutes. (If you’re using the pop and cook sauteed onions then just eliminate this step and add the cubes straight to the pot).
  2. Add in the water, Better than Bouillon, carrots, celery, basil, oregano, bay leaf and chicken.
  3. Cover the pot and secure the lid. Make sure valve is on “sealing.” Set the manual button (or pressure cook button) to 5 minutes on high pressure.
  4. When the cook time ends let the pressure release naturally for 5 minutes and then finish by moving the valve to “venting.”
  5. Remove the lid. Discard the bay leaf. Turn the Instant Pot back to the saute setting and add in the uncooked noodles. Let them cook until they reach your desired level of doneness. About 5-8 minutes. Alternatively, you can cook the noodles according to the package directions on the stove top while your soup is cooking in the pressure cooker. Then drain the noodles and add them to the pressure cooker.
  6. Ladle soup into bowls and enjoy!

Notes

I used my 6 quart Instant Pot Duo 60 7 in 1*.

Chicken–for chicken soup I like to use a mix of boneless skinless chicken thighs and breasts. I really enjoy the combination of dark and white meat. You can also just use one or the other.

Better than Bouillon Chicken Base–this is the basis for the broth of this soup. It tastes amazing and I really have no other substitutions besides using a carton of chicken broth. I find Better than Bouillon* to be incredibly convenient. I buy mine in bulk at Costco. If you want to use chicken broth instead eliminate the water and the better than bouillon and just pour in 8 cups of high quality chicken broth.

Noodles–traditionally egg noodles are used in chicken noodle soup but you can also use any other type of pasta that suits your fancy. I’ve used radiatore and rotini before.

  • Category: Soup
  • Method: Instant Pot

Nutrition

  • Serving Size: 1 1/4 cup
  • Calories: 197
  • Sugar: 1 gram
  • Sodium: 1007 mg
  • Fat: 8 grams
  • Carbohydrates: 10 grams
  • Protein: 22 grams

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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

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31 Comments Filed Under: All Recipes, Chicken, Instant Pot, Soups Tagged With: 5 stars, 0-2 hours, instant pot

Recommendations

Comments

  1. Kristin says

    November 17, 2020 at 5:04 pm

    2nd time making your Chicken Noodle soup and I Love It!!! So simple and tasty. I do add 1/2tsp of garlic powder.

    I also Love your Homestyle Chicken and Vegetables meal, Amazing!!!

    Thank you so much for the great family meals.

    Reply
    • Karen says

      November 18, 2020 at 7:05 am

      I love this recipe too! So simple but delicious!

      Reply
  2. Dee says

    July 4, 2020 at 2:26 am

    How would you suggest cooking it if I use Costco Rotisserie chicken?

    Reply
    • Karen says

      July 6, 2020 at 2:28 pm

      I would do steps 1 and 2. Then add in noodles. Pressure cook on high for 0 minutes (the pot will take a while to come to pressure and be cooking the noodles the whole time). then let the pot sit for 5 minutes and release the pressure.

      Reply
  3. Kelsey says

    June 29, 2020 at 2:20 am

    This was actually my first time ever making chicken noodle soup and I’m so happy I stumbled across your recipe it was delicious even my picky toddler (who doesn’t like carrots lol) loved it!! (:

    Reply
    • Karen says

      June 29, 2020 at 2:40 pm

      Yay! That’s always a good feeling!

      Reply
  4. Pat says

    March 13, 2020 at 10:29 pm

    If using whole wheat noodles does the time need to be increased? Also, would the liquid need to be increased?

    Reply
    • Karen says

      March 14, 2020 at 2:20 pm

      I keep the same time and water ratios for whole wheat.

      Reply
  5. Sharon R Mccann says

    October 31, 2019 at 8:21 am

    Made this last night and it was good. If I were to use bone-in breasts and bone-in thighs, would the cooking time remain the same?

    ★★★★★

    Reply
    • Karen says

      October 31, 2019 at 10:52 am

      I would increase the cooking time to 15 minutes.

      Reply
      • Sharon says

        January 27, 2020 at 7:00 pm

        It worked like a charm. I used one boneless chicken breast and 4 bone-in chicken thighs. Cooked it for 15 minutes and it was just right. I also added the celery leaves along with the celery, a pinch of thyme, 2 cloves of minced garlic (added after the onions had sauteed), and some fresh parsley. Topped it with fresh grated parmesan cheese and black pepper.

        ★★★★★

        Reply
        • Karen says

          January 28, 2020 at 12:33 pm

          Oh wow that sounds so great!

          Reply
  6. Phyllis Koutros says

    April 13, 2019 at 2:07 pm

    Hi, I love Chicken soup. I have a Crock Pot Express and I’m just learning. It does NOT have a manual setting and I can’t seem to get the other setting to go to only 5 minutes on high. Any suggestions. I would love to make this soup. Thanks

    Reply
    • Karen says

      April 15, 2019 at 11:18 am

      Just set it for an amount of time. Once it starts counting down set a timer for 5 minutes. Then unplug the pot and let it sit for 5 minutes. Then move valve to release pressure.

      Reply
  7. Dianne says

    February 4, 2019 at 11:58 am

    Made this soup in my IP and it was delicious! I used boneless chicken breasts. The only thing I did different that your recipe is I added 1 tsp of thyme and 1 tsp of crushed garlic. This is a definite keeper!! Thank you for sharing!

    ★★★★★

    Reply
    • Karen says

      February 4, 2019 at 2:18 pm

      sounds great!

      Reply
  8. Lindsay says

    December 26, 2018 at 6:22 pm

    If i have a 3qt instant pot do i cut the ingredients in 1/2 and use same time? Any suggestions as a rule of thumb with recipes given in 6qt?

    Reply
    • Karen says

      December 27, 2018 at 2:45 pm

      That’s what I would do. Cut ingredients in half and keep the same cooking time.

      Reply
  9. isobel says

    December 20, 2018 at 6:20 pm

    Made this soup for supper in my 8 quart instant pot!
    It is a keeper!
    I am new to using the instant pot— it is certainly a different way of cooking — its fast & an easy cleanup!
    Love cooking in the instant pot!

    ★★★★★

    Reply
    • Karen says

      December 20, 2018 at 6:45 pm

      So glad you got an Instant Pot Isobel! You will love it.

      Reply
  10. Fatima says

    November 20, 2018 at 5:44 pm

    Can I use frozen chicken breast instead? How would the cooking time change?

    Reply
    • Karen says

      November 24, 2018 at 8:02 pm

      Yes you can. I’m assuming the chicken won’t be cut into pieces? Then you can cook for 12 minutes. Then dice up the chicken after it is cooked. The pot will take longer to come to pressure.

      Reply
  11. Caryn Maika says

    October 11, 2018 at 2:23 pm

    Perfection! My son will love this tonight.

    ★★★★★

    Reply
  12. Terry says

    October 5, 2018 at 6:03 pm

    I made this tonight. It was great! I slow cooked a while chicken yesterday and use the broth from that instead of water and cut up the cooked chicken . I also added Italian seasonings and 1/2 a small can of stewed tomatoes. Thanks for the inspiration!

    Reply
  13. Linda says

    July 15, 2018 at 11:46 am

    Do you have any vegan instant recipes? Thanks

    Reply
    • Karen says

      July 16, 2018 at 6:41 pm

      Not a ton but if I do they’d be somewhere in this meatless section: https://www.365daysofcrockpot.com/category/meatless/

      Reply
  14. PJ Miller says

    February 18, 2018 at 10:15 am

    Oh, my! Comfort food at its best. I’ve been making chicken noodle soup for ~ 50yrs. But this recipe is my new favorite. Thanks, Karen.

    Reply
    • Karen says

      February 19, 2018 at 2:15 pm

      Wow! so glad you liked it 🙂

      Reply
  15. Mary says

    February 16, 2018 at 9:27 am

    Made this today!!! it is delicious!

    ★★★★★

    Reply
    • Karen says

      February 16, 2018 at 1:30 pm

      Hooray!

      Reply
  16. Kelly says

    February 13, 2018 at 2:36 pm

    I love garlic in my chicken soup. So I would saute some minced garlic for last minute of onion cooking. Normally don’t add basil or oregano but add parsley. Sometimes use rice instead of noodles. Also, top with grated parm cheese before serving. Yum!

    Reply

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Hi! I'm Karen

I know that dinner time can be less than relaxing. Busy schedules and cranky kids and a hundred other things can lead to weariness when it comes to putting dinner on the table. I can help! I make homemade, family-friendly slow cooker and Instant Pot dinners and share the recipes with you.
 

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Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

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