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.
Get the SLOW COOKER version of the recipe here
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…
- 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.
This 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. - 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.
- 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.
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
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
- Prep Time: 15 minutes
- Cook Time: 5 minutes plus 5 minute NPR
- Total Time: 29 minute
- Yield: 8 (1 1/4 cup) servings 1x
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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.
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
- 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).
- Add in the water, Better than Bouillon, carrots, celery, basil, oregano, bay leaf and chicken.
- 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.
- When the cook time ends let the pressure release naturally for 5 minutes and then finish by moving the valve to “venting.”
- 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.
- 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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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?
★★★★★
I would increase the cooking time to 15 minutes.
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
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.
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!
★★★★★
sounds great!
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?
That’s what I would do. Cut ingredients in half and keep the same cooking time.
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!
★★★★★
So glad you got an Instant Pot Isobel! You will love it.
Can I use frozen chicken breast instead? How would the cooking time change?
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.
Perfection! My son will love this tonight.
★★★★★
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!
Do you have any vegan instant recipes? Thanks
Not a ton but if I do they’d be somewhere in this meatless section: https://www.365daysofcrockpot.com/category/meatless/
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.
Wow! so glad you liked it 🙂
Made this today!!! it is delicious!
★★★★★
Hooray!
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!