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.

We love the Instant Pot not just for the speed of making dinner, but because it comes together in one pot. One and done – just like our Instant Pot Whole Chicken, Instant Pot Turkey Chili, or our Instant Pot BBQ Shredded Beef. Explore our best Instant Pot Recipes Here.

 

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:

• Dump-and-Go Meal: 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 Homemade Chicken Noodle Soup.

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

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).

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

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.

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.”

Shred or dice the chicken thighs and stir back into the soup. Taste and season with salt and pepper, if needed. Serve warm in bowls with optional chopped parsley or grated Parmesan.

Photos and video by Whitney Reist of Sweet Cayenne.