It’s so satisfying! This easy Instant Pot chicken noodle soup is healthy and packed with vegetables and shredded chicken breast. It’s cooked entirely in the electric pressure cooker. And it’s perfect to make ahead in a big batch and freeze. Let’s make soup…
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Table of Contents
Why this pressure cooker chicken noodle soup is amazing…
- It’s so warming, filling, and hearty.
- Both the chicken AND noodles are cooked right in the IP.
- This is a healthy pressure cooker soup that’s loaded with vegetables.
- It’s very soothing to serve someone who’s feeling sick or under the weather.
- You can’t get anything better than a classic, from-scratch chicken noodle soup recipe.
- Includes a video for beginners (scroll to bottom of page).
Ingredients
Here’s what you need to make this tasty soup…
For the vegetables
- Butter
- Olive oil
- Vegetables: onion, carrots, celery, pepper (orange or red)
Chicken soup seasonings
- Garlic (substitute shallots)
- Salt and pepper
- Oregano (preferably dried)
- Parsley (fresh)
For the chicken base
- Chicken broth
- Water
- Chicken breast (2 LBs)
- Lemon, fresh juice
- Bay leaves (optional)
Overview: pressure cooker chicken noodle soup
- Saute veggies and seasonings in the Instant Pot for 10 minutes.
- Add chicken, broth and a few other things to the IP.
- Pressure cook on the “Soup” setting for 7 minutes. Steam release naturally for 5-10 minutes.
- Remove and shred chicken.
- Add egg noodles in the pot and set pressure cooker to “Saute” until egg noodles are cooked to al dente.
- Add chicken back to soup, serve and enjoy.
How to make Instant Pot chicken noodle soup (in detail)
Now I’ll walk you through it…
- Saute veggies in Instant Pot. Turn Instant Pot / Pressure Cooker to sauté setting for 10 minutes. Add butter and olive oil, onion, carrots, celery, and pepper. Stir regularly for about 5-7 minutes (or more as needed) until ingredients begin to soften up and onion and celery start to become translucent.
- Add some seasonings. Add in the garlic (or shallots), salt, pepper, dried oregano and fresh chopped parsley. Stir to combine for 2 minute.
- Add more ingredients for soup. To the Instant Pot / Pressure Cooker, add the chicken broth, water, chicken breast, fresh lemon juice, and bay leaves. (note – make sure the ingredients and liquid you put in the pot doesn’t exceed the “max” line for your particular model).
- Pressure cook chicken soup. Close the lid, turn the dial on top to “sealed” and press “Soup”. Set the Instant Pot to cook on the “Soup” setting for 7 minutes. (note – follow all directions in the user manual for your particular machine for the correct soup settings you might find you need to indicate you want a high pressure setting)
- Release steam. Let steam release naturally for 5-10 minutes. If needed, after 10 minutes, move the dial to quick release and safely release the remaining steam.
- Shred chicken. Remove the lid of the Instant Pot / Pressure Cooker. Remove the bay leaves and discard. Use tongs to remove the chicken and transfer the cooked chicken breast to a bowl. Use two forks to shred chicken (or just dice it up). Set aside.
- Add egg noodles to the Instant Pot / Pressure Cooker. Turn on the “Saute” setting and sauté soup with noodles for 7 minutes, or until egg noodles are cooked to al dente.
- Add the shredded chicken back in the cooker. Sprinkle fresh chopped chives.
- Serve and enjoy when soup has cooled down. Store leftovers (once soup is closer to room temperature) in airtight containers for about 3 days in the fridge, or a couple months in the freezer.
FAQs
To use frozen chicken breast in this pressure cooker soup instead of thawed or fresh chicken breast, you’ll want to increase the time the chicken cooks with the soup in the pressure cooker. Target 12 minutes. And keep in mind that multiple pieces of chicken frozen together would take even longer to pressure cook. I’ve not personally cooked them frozen in a big block (like when you buy 3 in a pack) so that’s all I’m recommending at the moment!
Yes. I recommend an adjustment, though. Without noodles means you don’t need as much broth. To make IP chicken noodle soup with no noodles, reduce the amount of water and chicken broth you add by ½ cup to a full cup each. This way the soup won’t be disproportionately liquidy.
Right before you add the egg noodles to cook in the soup, whisk together 1 cup heavy cream with 1/4 cup flour. Add it to the IP with the egg noodles and stir it before simmering the noodles in the soup.
You can! A little freshly grated parmesan cheese is always a nice touch, too. It helps add a creamy texture to chicken noodle soup made in the Instant Pot, or any broth based soup for that matter.
Traditionally this recipe is made with short corkscrew shaped egg noodles, but feel free to substitute any type of pasta you prefer. Wide egg noodles and extra wide egg noodles work just fine. The key is to add them at the end, when the soup is almost done, to avoid overly mushy noodles.
They are soft and easy to eat, cooked right in the crock pot with this IP soup recipe. Egg noodles absorb at least 75% of their dry weight— sometimes, in fact, as much as 1.4 times. What this means is that your soup will be much less watery after your noodles cook— and your pasta will have swelled up as well.
Yes, you can make instant pot chicken noodle soup ahead of time, stick it in the refrigerator, and reheat when you’d like to eat. The noodles will get softer with reheating, so if you’d like them to stay al dente you can follow the recipe till just before the noodles are added, then remove from the heat, cool and refrigerate. The day you plan to serve, take the soup from the refrigerator, heat on the stove and finish up the recipe.
Serve this IP chicken noodle soup with fresh homemade focaccia or a seasonal salad like peach salad in the summer, apple kale slaw in the winter.
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Are you a foodie, too?
Hey home chefs, hope that answers all your questions about making your own pressure cooker chicken noodle soup recipe. I hope it warms you up! Other family favorite chicken recipes include this slow cooker whole chicken, and chicken al pastor tacos.
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Instant Pot Chicken Noodle Soup (Pressure Cooker Recipe) | Sip Bite Go
Equipment
- Instant Pot Pressure Cooker
Ingredients
For the vegetables
- 1 tbsp butter
- 1 tbsp olive oil
- 1 medium onion diced
- 3 medium carrots diced
- 4 stalks celery diced
- 1 pepper orange or red, diced
For the seasonings
- 2 tbsp garlic substitute shallots, minced
- 1 tsp salt
- 1/2 tsp pepper
- 2 tsp oregano dried
- 2 tbsp parsley fresh chopped
For the chicken base
- 6 cups chicken broth no sodium added
- 4 cups water
- 2 lbs chicken breast pat dry
- 1/2 lemon fresh juice
- 2 bay leaves optional
- 8 oz egg noodles or similar pasta
- 1 tbsp chives fresh chopped
Instructions
- Saute veggies in Instant Pot. Turn Instant Pot / Pressure Cooker to sauté setting for 10 minutes. Add butter and olive oil, onion, carrots, celery, and pepper. Stir regularly for about 5-7 minutes (or more as needed) until ingredients begin to soften up and onion and celery start to become translucent.
- Add some seasonings. Add in the garlic (or shallots), salt, pepper, dried oregano and fresh chopped parsley. Stir to combine for 2 minute.
- Add more ingredients for soup. To the Instant Pot / Pressure Cooker, add the chicken broth, water, chicken breast, fresh lemon juice, and bay leaves. (note – make sure the ingredients and liquid you put in the pot doesn’t exceed the “max” line for your particular model).
- Pressure cook chicken soup. Close the lid, turn the dial on top to “sealed” and press “Soup”. Set the Instant Pot to cook on the “Soup” setting for 7 minutes. (note – follow all directions in the user manual for your particular machine for the correct soup settings you might find you need to indicate you want a high pressure setting)
- Release steam. Let steam release naturally for 5-10 minutes. If needed, after 10 minutes, move the dial to quick release and safely release the remaining steam.
- Shred chicken. Remove the lid of the Instant Pot / Pressure Cooker. Remove the bay leaves and discard. Use tongs to remove the chicken and transfer the cooked chicken breast to a bowl. Use two forks to shred chicken (or just dice it up). Set aside.
- Add egg noodles to the Instant Pot / Pressure Cooker. Turn on the “Saute” setting and sauté soup with noodles for 7 minutes, or until egg noodles are cooked to al dente.
- Add the shredded chicken back to the pressure cooker. Sprinkle fresh chopped chives.
- Serve and enjoy when soup has cooled down. Store leftovers (once soup is closer to room temperature) in airtight containers for about 3 days in the fridge, or a couple months in the freezer.
Video
Notes
See the video for Instant Pot Chicken Noodle Soup on YouTube.
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