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Home Recipe Index Instant Pot Recipes

Instant Pot Chicken Noodle Soup

★★★★★ 5 /5
Jump to Recipe Rate Recipe
Rachel Tiemeyer
By: Rachel TiemeyerPosted: 5/24/23Updated: 5/24/23

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.

Or try our stove top Homemade Chicken Noodle Soup.

Bowls of Chicken Noodle Soup with Oyster Crackers in and around the bowls
Contents hide
Why I Make This Soup Twice a Month
Ingredients Needed
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 Instant Pot Chicken Soups to Try
Make 6 Dump-and-Go Freezer Meals in 1 Hour!
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 right now. Here’s why:

  • Dump-and-Go Meal: This soup couldn’t be simpler. I just chop my veggies and throw all the ingredients in (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. Use my instructions below.
Ladle of Instant Pot Chicken Noodle Soup held above the Instant Pot with soup

Ingredients Needed

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

  • Diced onion
  • Diced carrots
  • Diced celery
  • Garlic cloves
  • Low-sodium chicken broth, homemade or store-bought
  • Italian seasoning
  • Poultry seasoning
  • Boneless, skinless chicken thighs
  • Whole wheat egg noodles (or gluten-free chickpea pasta)
  • Optional toppings for serving: chopped fresh Parsley, grated Parmesan cheese
Ingredients Pictured for Instant Pot Chicken Noodle Soup

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.

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.) Transfer the chicken to a wooden cutting board.

Shredded Chicken on cutting board next to Instant Pot with remaining Chicken Noodle Soup Ingredients

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. Serve warm in bowls with optional chopped parsley or grated Parmesan.

Ladle of Instant Pot Chicken Noodle Soup held above the Instant Pot with soup
Bowl of Chicken Noodle Soup with spoon of soup above it

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

Cranberry Spinach Salad with Creamy Citrus Dressing

Cranberry Spinach Salad with Creamy Citrus Dressing

Baked sweet potato corn bread in a metal dish

Sweet Potato Cornbread

stirring fruit salad together after adding dressing

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 Instant Pot Chicken Soups to Try

If you like this easy, freezable Chicken Noodle Soup recipe, be sure to check out some other popular ones on our site.

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 in an instant pot

Instant Pot Chicken Tortellini Soup

white bean chicken chili in a bowl with cilantro on top

Instant Pot White Chicken Chili

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Bowl of Chicken Noodle Soup with spoon of soup above it
★★★★★ 5 from 1 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
  • 2 cups water
  • 1 1/4 pounds boneless, skinless chicken thighs
  • 1/2 teaspoon salt, plus more to taste
  • 1/8 teaspoon pepper, plus more to taste
  • 5–6 ounces (3-4 cups) whole wheat egg noodles (Note: Noodles will expand a lot!)
  • 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. Taste and season with salt and pepper, if needed. 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 container or 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. Follow Step 4.

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

Equipment

ladle

Ladle

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Measuring Cups

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Chefs Knife

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Instant Pot

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Notes/Tips

  • 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.
  • 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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Rachel Tiemeyer

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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