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Home Recipe Index Instant Pot Recipes

Instant Pot Chicken Noodle Soup

5 /5
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By: Rachel TiemeyerPosted: 4/3/24Updated: 4/3/24

This post may contain affiliate or sponsored links. Please read our disclosure policy.

This dump-and-go Instant Pot Chicken Noodle Soup couldn’t be easier. With just a few quick steps, this mouth-watering, healthy soup is perfect for any weeknight. The longest part is waiting for the pot to build pressure.

Two bowls of Chicken Noodle Soup with oyster crackers in and around the bowls. this …


 
Table of Contents
  • Why I Make This Soup Twice a Month
  • Ingredients Notes
  • How to Make Chicken Noodle Soup in Instant Pot
  • Tip: Don’t Try This With the Pasta
  • Side Dish Ideas
  • Make It a Freezer Meal
  • More FAQs
  • More Instant Pot Chicken Soups to Try
  • Instant Pot Chicken Noodle Soup

Why I Make This Soup Twice a Month

There are few Thriving Home recipes I make more than this one during the school year. Here’s why:

  • Instant Pot Dump & Go Recipe: This soup couldn’t be simpler. I just chop my veggies and throw all the ingredients into my Instant Pot (minus the noodles, which boil in the soup at the end), lock and seal the lid, and press a button.
  • Healthy: It’s filled with lean protein, whole wheat noodles, and veggies. You can easily make this gluten-free by using chickpea noodles instead. My family usually doesn’t know the difference if I do.
  • Flavorful: Don’t be fooled by the simplicity of this soup recipe. It tastes like it’s been cooking all day long. My kids love it!
  • Freezer-Friendly: I freeze it in individual-sized portions for lunches in these 2-cup Pyrex containers. Use my freezing instructions below. Check out more of our delicious Instant Pot Freezer Meals.
  • It can be made on the stove. Or try our stove top Quick Homemade Chicken Noodle Soup.
Instant Pot filled with chicken noodle soup with a serving ladle.

Ingredients Notes

Here are the 5 main components you’ll need to make this healthy soup:

Individual ingredients for Instant Pot Chicken Noodle Soup on a counter.
  1. Veggies – Evenly dice onion, carrots, and celery so they cook at an even rate. These soften and flavor the broth with no sautéing (thank you, pressure cooker!).
  2. Seasonings – Minced fresh garlic, Italian seasoning, and poultry seasoning provide that all-day, slow-cooked flavor.
  3. Chicken – You can use boneless, skinless chicken thighs or chicken breasts. The thighs tend to turn out more tender and moist in Instant Pot meals, so that’s my preference. We get our chicken from ButcherBox.
  4. Liquid – For this recipe, you’ll use chicken broth and some water. You can either make Homemade Chicken Broth (which is super easy, flavorful, freezable, and cheap) or buy store-bought. My go-to brand of chicken broth is Pacific.
  5. Noodles – When selecting a noodle for this soup, it’s best to go with a type that’s small, bite-sized, and can hold up well in a broth without getting too mushy. I prefer to use whole wheat egg noodles because they are high in fiber and soak up the flavors of the broth. I’ve also successfully tested this soup with gluten-free chickpea rotini pasta from Banza brand (my favorite).
  6. Optional: I often put 2 tablespoons of heavy whipping cream in at the end to make it a bit more decadent and creamy. You can also add 1-2 tablespoons of butter.

Note: A full, printable recipe is at the bottom of this post with all ingredient measurements and cooking directions.

How to Make Chicken Noodle Soup in Instant Pot

Like I mentioned, this soup is a cinch to make in the pressure cooker. It requires 4 main steps and most of the time is hands-off. Here’s an overview of how it goes down.

Add Soup Ingredients

Add the carrots, celery, onion, garlic, broth, Italian seasoning, poultry seasoning, salt, pepper, and chicken to the Instant Pot. 

Ingredients dumped into Instant Pot for Chicken Noodle Soup.

Pressure Cook

Lock and seal the lid. Cook at high pressure for 6 minutes, then quick release the remaining pressure. (The chicken is done when it is no longer pink inside and/or registers 165°F internally.) Note that the pot will take about 10-15 minutes to come to pressure before the cook time will begin. Transfer the cooked chicken to a wooden cutting board.

Shredded chicken on cutting board with two forks next to Instant Pot.

Boil Pasta

Add the water. Set the Instant Pot to “Sauté” and bring to a boil. Stir in the pasta and cook until just al dente, usually about 6 minutes (check package instructions). Press “Cancel.”

Tip: Don’t Try This With the Pasta

In one of my recipe tests for this soup, I tried adding the pasta in with all the other ingredients at the start of the recipe.

Don’t make this same mistake! I ended up with super mushy noodles. Using the Saute function to boil the pasta at the end works perfectly instead.

Finish and Serve

Shred or dice the chicken thighs and stir back into the soup. Taste and season with salt and pepper, if needed. (Optional: Stir in a little heavy whipping cream for a creamier soup.) Serve warm in bowls with optional chopped parsley or grated Parmesan.

Ladle of Chicken Noodle Soup held above the Instant Pot full of soup.
Bowl of Chicken Noodle Soup with a hand holding a spoonful of soup.

Side Dish Ideas

While this soup is a complete meal in and of itself, sometimes it’s nice to add some side dishes to go with it.

whole wheat buttermilk biscuits on a sheet pan

Whole Wheat Buttermilk Biscuits

Creamy citrus dressing being ladled onto Mandarin Orange Spinach Salad with sliced almonds, dried cranberries, and feta cheese on it.

Mandarin Orange Salad with Creamy Citrus Dressing

Baked sweet potato corn bread in a round metal dish with a slice missing.

Sweet Potato Cornbread

Fruit salad in a white serving bowl with a wooden spoon.

Classic Fruit Salad

See All Side Dishes

Make It a Freezer Meal

Like so many of our freezer-friendly recipes, this is a great recipe to double and freeze an (uncooked) batch for a meal later. Here’s how to make it into a freezer meal:

Freeze For Later: Add the carrots, celery, onion, garlic, broth, water, Italian seasoning, poultry seasoning, ½ teaspoon salt, ⅛ teaspoon pepper, and the chicken to a freezer bag. Seal and freeze in a bowl or round container with a diameter similar to the Instant Pot (so it will fit in the pot when frozen). Remove the bowl once it’s frozen.

Prepare From Frozen: Set the Instant Pot to “Sauté.” Transfer the frozen soup to the pot and cook for 5 minutes to release some liquid. Press “Cancel.” Follow Step 3, but cook for 17 to 22 minutes. Follow Step 4.

Ziploc bag of ingredients for Instant Pot Chicken Noodle Soup sitting inside an Instant Pot

Can You Fully Cook and Freeze It?

Yes! You can also fully cook the soup but be sure to undercook the noodles slightly. Then, freeze the soup in SouperCubes or 2-cup Pyrex containers. When you’re ready to eat, thaw overnight in the fridge or using the defrost setting on the microwave. Rewarm in the microwave or on the stove.

More FAQs

What’s the best pasta to use in chicken noodle soup?

Go with a pasta type that’s small, bite-sized, and can hold up well in a broth without getting too mushy. Some pasta options that work well for chicken noodle soup include egg noodles, orzo, ditalini, rotini, and small shell pasta. Or make your own homemade whole wheat egg noodles!

Can I make this recipe on the stove top?

Yes, this recipe can be made in a stock pot on the stovetop but will require sautéing the veggies first. Use our Quick Homemade Chicken Noodle Soup recipe.

How long does it take to cook chicken noodle soup in the Instant Pot?

It takes approximately 10-15 minutes for the Instant Pot to build pressure and then 12-14 minutes of total cook time. That cook time is divided into two parts. First, the chicken, veggies, seasonings, and broth cook at high pressure for 6 minutes. Then, boil the pasta using the Saute setting for another 6-8 minutes.

How do I prevent the pasta from getting too mushy in Instant Pot Chicken Noodle Soup?

To prevent pasta from becoming mushy, either cook it separately and add it to the soup at the end or boil it using the Saute setting just until al dente at the end of the recipe.

Can I freeze Instant Pot Chicken Noodle Soup?

Absolutely! There are two methods for freezing this soup. Find them in the recipe card below.

More Instant Pot Chicken Soups to Try

If you like this easy, freezable Chicken Noodle Soup recipe, explore our best Instant Pot Recipes.

Chicken taco soup in a white bowl with toppings.

Chicken Taco Soup

Two white bowls of lemon chicken orzo soup with spoons in them and crusty bread on the side.

Lemon Chicken Orzo Soup

Chicken tortellini soup on the Instant Pot ready to serve.

Instant Pot Chicken Tortellini Soup

A bowl of white chicken chili with tortilla strips, shredded cheese, a dollop of sour cream, avocado slices, and fresh cilantro on top.

Instant Pot White Chicken Chili

Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!

Bowl of Chicken Noodle Soup with spoon of soup above it
5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews

Instant Pot Chicken Noodle Soup

This dump-and-go Instant Pot Chicken Noodle Soup couldn’t be easier. With just a few quick steps, this mouth-watering, healthy soup is perfect for any weeknight. The longest part is waiting for the pot to build pressure.

Yield: 8 servings (1 1/2 cup each) 1x
Prep: 10 minutesCook: 12 minutesTotal: 22 minutes (plus 15 minutes to come to pressure)
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Ingredients

  • 1 onion, diced (about 1 1/2 cups)
  • 1 – 1 1/2 cups diced carrots
  • 1 – 1 1/2 cups diced celery
  • 2 garlic cloves, minced (or 1 teaspoon pre-minced garlic)
  • 2 quarts (8 cups) low-sodium chicken broth, homemade or store-bought
  • 1 teaspoon Italian seasoning, crushed in hand
  • 1 teaspoon poultry seasoning
  • 1 1/4 pounds boneless, skinless chicken thighs
  • 2 cups water
  • 1/2 teaspoon salt, plus more to taste
  • 1/8 teaspoon pepper, plus more to taste
  • 5–6 ounces (about 4 cups) whole wheat egg noodles (Note: Noodles will expand a lot!)
  • Optional: 2-4 tablespoons heavy whipping cream
  • Optional toppings for serving: chopped fresh Parsley, grated Parmesan cheese

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions

Make It Now:

  1. Add Soup Ingredients: Add the carrots, celery, onion, garlic, broth, Italian seasoning, poultry seasoning, ½ teaspoon salt, ⅛ teaspoon pepper, and the chicken to the Instant Pot. 
  2. Pressure Cook: Lock and seal the lid. Cook at high pressure for 6 minutes*, then quick release the remaining pressure. (The chicken is done when it is no longer pink inside and/or registers 165°F internally.) Transfer the chicken to a wooden cutting board.
  3. Boil Pasta: Add the water. Set the Instant Pot to “Sauté” and bring to a boil. Stir in the pasta and cook until just al dente, usually about 6 minutes (check package instructions). Press “Cancel.”
  4. Finish and Serve: Shred or dice the chicken thighs and stir back into the soup. (Optional: Stir in heavy whipping cream at the end.) Taste and season with salt and pepper, as needed. The soup will thicken up as it sits and cools. Serve warm in bowls with optional chopped parsley or grated Parmesan.

*In my tests, this took 10-15 minutes to come to pressure in my 6 quart Instant Pot.

Freeze For Later:

Method 1 (Uncooked): Add the carrots, celery, onion, garlic, broth, Italian seasoning, poultry seasoning, ½ teaspoon salt, ⅛ teaspoon pepper, and the chicken to a freezer bag. Seal and freeze in a bowl or round container with a diameter similar to the Instant Pot (so it will fit in the pot when frozen). Remove the bowl once it’s frozen. 

Method 2 (Fully Cooked): Cook the soup but undercook the noodles by a few minutes. Let soup cool completely. Freeze in a freezer safe, air-tight containers or freezer bag.

Prepare From Frozen:

Method 1 (Uncooked): Transfer the frozen soup to the pot. Add 2 cups of water. Follow Step 3, but cook for 17 to 22 minutes (until chicken is 165°F internally). Follow Step 4.

Method 2 (Fully Cooked): Thaw in the refrigerator overnight. Rewarm over low heat in the Instant Pot, stove top, or in the microwave.


Notes/Tips

  • As the soup sits, it will get much thicker!
  • Don’t add any additional liquid or ingredients to a 6 quart cooker. This is as much as it will hold and still come to pressure.
  • Do not try to add the pasta in at the beginning with the other ingredients. In my tests, it got completely mushy! It’s best to boil it at the end.
  • Cut the vegetables approximately the same size so they cook at the same rate.
  • Gluten-Free Version: Replace pasta with gluten-free pasta (I love Banza brand). Or stir in 2-3 cups pre-cooked rice or quinoa instead of using pasta.
  • Stove-Top Version: Try our Quick Homemade Chicken Noodle Soup recipe.
  • Where We Get Our Chicken: We get our meat from ButcherBox. The chicken is organic and curated from small, trusted farms. We highly recommend this service to source healthy meat–like uncured bacon, wild salmon, and grass-fed beef–and have used it for years ourselves. Read my honest review of ButcherBox.
© Author: Rachel Tiemeyer
Cuisine: America Method: Instant Pot

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Photos and video by Whitney Reist of Sweet Cayenne.

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Rachel Tiemeyer

As co-founder of Thriving Home, Rachel dreams about creating recipes (literally) and uses her husband, her 3 kids, and even the neighbors as guinea pigs several nights a week. She believes that good food has the power to bring families and friends closer together and continues to wake up excited about her job each day, even after 10+ years!

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  1. Charity says

    Posted on 3/13/25 at 6:15 pm

    So simple and delicious! Perfect for an easy weeknight meal or when you’re feeling under the weather.

    Reply
    • Carla from Thriving HomeCarla from Thriving Home says

      Posted on 3/14/25 at 3:57 pm

      Glad you enjoyed this Charity. Thanks for leaving a review!

      Reply
  2. Denise McGonigle says

    Posted on 2/11/25 at 3:04 pm

    Best chicken noodle soup I’ve tried. Insta pot makes it quick and easy too.

    Reply
    • Carla from Thriving HomeCarla from Thriving Home says

      Posted on 2/12/25 at 9:33 am

      Love to hear this Denise! Thanks for leaving a review.

      Reply
  3. Denise says

    Posted on 1/18/24 at 4:42 pm

    LOVE a this recipe! It’s so easy to dump and cook in the insta pot.
    The flavor is amazing, like it’s been cooking all day. It’s my husbands favorite and I love taking it to family and friends who need a little care.

    Reply
    • Carla from Thriving HomeCarla from Thriving Home says

      Posted on 1/21/24 at 6:13 pm

      Hi Denise. So sweet of you to make this for others as well as your own family. Glad it’s a favorite and easy to make too!

      Reply
  4. Kera says

    Posted on 9/12/23 at 11:35 am

    I can’t get over how amazing this soup is. Not only is it easy and healthy but it’s full of flavor and a hit will all ages. MAKE. THIS. SOUP.

    Reply
    • Polly ConnerPolly Conner says

      Posted on 9/12/23 at 11:36 am

      Yay glad it was a hit with your family. For sure a recipe to make on repeat!

      Reply

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