Instant Pot Chicken Noodle Soup

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…

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

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

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.

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.

FAQs

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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.