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    Home » Instant Pot » Instant Pot Chicken Noodle Soup

    Instant Pot Chicken Noodle Soup

    Published: Jan 5, 2022 · Modified: Jul 19, 2022 by Jenna Passaro · This post may contain affiliate links.

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    Instant Pot Chicken Noodle Soup Recipe

    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…

    Instant Pot Chicken Noodle Soup in a bowl

    HEY THERE — Don’t forget I share more easy recipes on Instagram. Connect with me at @sipbitego.

    Table of Contents

    • Why this pressure cooker chicken noodle soup is amazing…
    • Ingredients
    • Overview: pressure cooker chicken noodle soup
    • How to make Instant Pot chicken noodle soup (in detail)
    • FAQs
    • Meat thermometer recommendations
    • Are you a foodie, too?
    • Instant Pot Chicken Noodle Soup (Pressure Cooker Recipe) | Sip Bite Go

    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…

    Infographic demonstrating ingredients for pressure cooker Instant Pot Chicken Noodle Soup Recipe

    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)
    Instant Pot Creamy Chicken Noodle Soup with sourdough bread in a bowl

    Overview: pressure cooker chicken noodle soup

    Infographic demonstrating how to make Instant Pot Chicken Noodle Soup Recipe
    1. Saute veggies and seasonings in the Instant Pot for 10 minutes.  
    2. Add chicken, broth and a few other things to the IP. 
    3. Pressure cook on the “Soup” setting for 7 minutes. Steam release naturally for 5-10 minutes.
    4. Remove and shred chicken. 
    5. Add egg noodles in the pot and set pressure cooker to “Saute” until egg noodles are cooked to al dente. 
    6. Add chicken back to soup, serve and enjoy.
    Homemade Chicken Noodle Soup Instant Pot Recipe

    How to make Instant Pot chicken noodle soup (in detail)

    Now I’ll walk you through it…

    1. 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. 
    2. Add some seasonings. Add in the garlic (or shallots), salt, pepper, dried oregano and fresh chopped parsley. Stir to combine for 2 minute. 
    3. 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).
    4. 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)
    5. 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. 
    6. 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. 
    7. 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. 
    8. Add the shredded chicken back in the cooker. Sprinkle fresh chopped chives.
    9. 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.
    Bowl of Chicken Noodle Soup Recipe made with the Instant Pot Method

    FAQs

    How do you make Instant Pot chicken noodle soup with frozen chicken?

    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!

    Can you make it without noodles?

    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. 

    How do you make this IP chicken noodle soup creamy?

    Right before you add the egg noodles to cook in the soup, whisk together 1 cup heavy cream with ¼ cup flour. Add it to the IP with the egg noodles and stir it before simmering the noodles in the soup.

    Do you add cheese to chicken noodle 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. See my parmesan cheese on chicken noodle soup video on YouTube.

    What are the best noodles for chicken noodle soup?

    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.

    Do the noodles get soft? How much liquid do egg noodles absorb?

    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. 

    Can I make instant pot chicken noodle soup ahead?

    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.

    What can I serve with instant pot chicken noodle soup?

    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. 

    Bowl of Instant Pot Chicken Noodle Soup served with bread

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    Meat thermometer recommendations

    Every home chef needs a reliable meat thermometer to cook food perfectly. 

    On Sip Bite Go, you’ll often see me using:

    1. Meater thermometer – a fancy wireless thermometer that connects to a phone app – gifted to me from a Traeger partnership.
    2. ThermoPro digital thermometer – which has a wire that connects the thermometer to a display box outside the oven/grill. 

    It’s like being psychic! The great thing about either of the thermometers above is that I don’t have to take the food out of the oven to know the temperature. 

    How to use ‘em… What I do is stick the digital thermometer in steak, pork, chicken, whatever… Then put the food in the oven, on the smoker, or grill.

    While the meat cooks, it reads the temperature so I know exactly what temp meat is as it’s cooking. Without having to take it out and check. It’s really difficult to overcook food when you know exactly what temp it is inside!

    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.

    If you don’t follow me on instagram you totally should @sipbitego. And for more deliciousness, subscribe to the Sip Bite Go channel and see the Sip Bite Go recipe collection. 

    Instant Pot Chicken Noodle Soup in a bowl

    Instant Pot Chicken Noodle Soup (Pressure Cooker Recipe) | Sip Bite Go

    Easy Instant Pot Chicken Noodle Soup is healthy and tasty. It's a simple soup made in the electric pressure cooker to make ahead and freeze.
    5 from 2 votes
    Print Pin Rate
    Course: Main Course, Soup
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 45 minutes
    Total Time: 55 minutes
    Servings: 8 people
    Calories: 300kcal
    Author: Jenna Passaro

    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
    • ½ 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
    • ½ 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 recipe: https://sipbitego.com/instant-pot-chicken-noodle-soup

    See the video for Instant Pot Chicken Noodle Soup on YouTube.

    Nutrition

    Calories: 300kcal | Carbohydrates: 27g | Protein: 30g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 100mg | Sodium: 1125mg | Potassium: 809mg | Fiber: 3g | Sugar: 3g | Vitamin A: 4124IU | Vitamin C: 22mg | Calcium: 65mg | Iron: 2mg
    Tried this Recipe? Tag me Today!Mention @SipBiteGo or tag #sipbitego!
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    jenna passaro food blogger from Portland Oregon

    Hey, I’m Jenna Passaro.

    I develop easy recipes that can transform your kitchen into a restaurant – and you into a true home chef.

      

    Where to start?

    Learn the secrets to smoking tasty Traeger recipes and making pizza at home. And cook amazing tri tip steak dinners.

    Or, fall in love with something new to cook with your air fryer, pellet smoker, BBQ grill, sous vide cooker, and more…

    You’ll notice, I kind of geek out over new cooking trends and tools!

    Instagram me @sipbitego & chef hubs @handmodelpatrick

    My story. Growing up, I didn’t learn to cook.

    (I was actually banned from cooking for years)

    And then in my 20’s I didn’t have to cook because my job as an event planner involved a lot of travel and it was easier to eat out. At the time, I was 100% positive that restaurant food would always taste better than cooking at home, and there was nothing I could do about it.

    Until I fell in love with a chef. He would come over and cook me delicious meals right in my own kitchen. My mind was blown.

    Since then, I’ve been on a mission to figure out easy ways to make restaurant style food at home and share it here on Sip Bite Go.

    Love to eat out and travel? I can totally relate. See my guide on where to eat in Portland, OR.

    jenna passaro the home chef's sous vide cookbook

    Never in a million years did I imagine I’d ditch the 9-5 lifestyle in my late 20’s, move across the country on a whim, start a new life, start a food blog, and write a book.

    But here I am!

    See my book on Amazon: The Home Chef’s Sous Vide Cookbook.

     

       

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