Instant Pot Chicken Noodle Soup
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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.
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.
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
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.
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.
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.
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.
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.
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.
Make 6 Dump-and-Go Freezer Meals in 1 Hour!
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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.
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
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Instructions
Make It Now:
- 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.
- 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.
- 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.”
- 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.
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.
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