by Amy Brinkley Published: Jan 24, 2024
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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.
![Instant Pot Chicken Noodle Soup (2) Instant Pot Chicken Noodle Soup (2)](https://i0.wp.com/theblondcook.com/wp-content/uploads/2024/01/instant-pot-chicken-noodle-soup-2-1.jpg)
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.
Table of Contents
- Why You’ll Love This Recipe
- Ingredients Needed
- How to Prepare
- Helpful Tips
- Recipe Variations
- Common Questions
- Storage and Reheating
- More Instant Pot Chicken Recipes
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
![Instant Pot Chicken Noodle Soup (3) Instant Pot Chicken Noodle Soup (3)](https://i0.wp.com/theblondcook.com/wp-content/uploads/2024/01/instant-pot-chicken-noodle-soup-ingredients.jpg)
- 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.
![Instant Pot Chicken Noodle Soup (4) Instant Pot Chicken Noodle Soup (4)](https://i0.wp.com/theblondcook.com/wp-content/uploads/2024/01/instant-pot-chicken-noodle-soup-2-6.jpg)
- 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.
![Instant Pot Chicken Noodle Soup (5) Instant Pot Chicken Noodle Soup (5)](https://i0.wp.com/theblondcook.com/wp-content/uploads/2024/01/instant-pot-chicken-noodle-soup-2-7-1.jpg)
- 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.
![Instant Pot Chicken Noodle Soup (6) Instant Pot Chicken Noodle Soup (6)](https://i0.wp.com/theblondcook.com/wp-content/uploads/2024/01/instant-pot-chicken-noodle-soup-2-4.jpg)
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.
![Instant Pot Chicken Noodle Soup (7) Instant Pot Chicken Noodle Soup (7)](https://i0.wp.com/theblondcook.com/wp-content/uploads/2024/01/instant-pot-chicken-noodle-soup-2-3.jpg)
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
Can I use frozen chicken in this recipe?
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.
Can I use boneless, skinless chicken breasts?
Yes. I prefer bone-in, skin-on chicken for added flavor, but boneless, skinless chicken breasts can be used.
![Instant Pot Chicken Noodle Soup (8) Instant Pot Chicken Noodle Soup (8)](https://i0.wp.com/theblondcook.com/wp-content/uploads/2024/01/instant-pot-chicken-noodle-soup-2-5.jpg)
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 Mexican Shredded Chicken
- Instant Pot Mongolian Chicken
- Instant Pot Cheesy Chicken, Noodles, and Vegetables
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!
5 from 3 votes
Print Pin Rate
Course: Soup
Cuisine: American
Keyword: instant pot chicken noodle soup
Prep Time: 10 minutes minutes
Cook Time: 21 minutes minutes
Time to Reach Pressure: 14 minutes minutes
Total Time: 45 minutes minutes
Servings: 6
Author: Amy
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 hascompletely 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
Calories: 435kcal | Carbohydrates: 22g | Protein: 40g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 123mg | Sodium: 410mg | Potassium: 777mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3900IU | Vitamin C: 4mg | Calcium: 62mg | Iron: 2mg
If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.
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Reader Interactions
Comments
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!
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