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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
- 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
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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. (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.
Find it online: https://thrivinghomeblog.com/instant-pot-chicken-noodle-soup/