Instant Pot Chicken Noodle Soup

instant pot chicken noodle soup | chicken noodle soup instant pot | pressure cooker chicken noodle soup

Step-by-Step Guide on how to make Instant Pot Chicken Noodle Soup. Easy homemade chicken noodle soup made with healthy pantry ingredients. Nourishing yet packed with comforting well-balanced flavors. The warm wholesome hug you need when you’re feeling under the weather.

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chicken noodle soup instant pot

Chicken Noodle Soup

Chicken noodle soup. The ultimate feel-good food. Easy to make from scratch with chicken, egg noodles, and fresh vegetables in chicken broth.

A simple humble comfort food we crave, especially on winter days, sick days, or post-feast days.

how to make chicken noodle soup

We first published this Chicken Noodle Soup Instant Pot Recipe on Nov 2, 2016.

With the insights we’ve gained over the years, it’s time to finetune and streamline the process of making this pressure cooker chicken noodle soup!

Our goal is to find the sweet balance of being easy to make, healthy, filling, and delicious.

We designed this recipe to yield a flavorful, well-balanced, light broth that’s comforting yet tasty. Made sure the broth is not too thin or thick, not bland, or lacks depth of flavors. 

Chicken Noodle Soup Instant Pot Experiment

We wanted to find the easiest way to make Instant Pot chicken noodle soup without compromising the flavors and textures.

So we did different pressure cooker chicken noodle soup experiments with wide egg noodles and pasta:

  1. Pressure cook wide egg noodles with chicken soup
  2. Pressure cook pasta (La Molisana Mafalda Corta N.77) with chicken soup
  3. Cook wide egg noodles separately (after pressure cooking)

experiment cooking with egg noodles in Instant Pot

Experiment Findings: Wide egg noodles became too soft when pressure cooked with the chicken soup. But the La Molisana Mafalda Corta N.77 pasta held up quite well.

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Amy + Jacky’s Noodles Recommendations:

Best to cook wide egg noodles or pasta after pressure cooking the chicken soup.

  • If you don’t mind very soft noodles, you can pressure cook wide egg noodles with the chicken soup to save time.
  • As an alternative to save time and effort, you can use La Molisana Mafalda Corta N.77 pasta or thicker types of pasta instead of wide egg noodles. You can pressure cook them with the chicken soup, and they’ll come out tender and not mushy.

How to Make Instant Pot Chicken Noodle Soup

pressure cooker chicken noodle soup

Prepare Ingredients for making chicken noodle soup in Instant Pot:

chicken noodle soup ingredients

Chicken. Best to use bone-in chicken breasts or thighs for more flavor. But you can make this Instant Pot chicken noodle soup with boneless chicken breasts or thighs.

Wide Egg Noodles or Pasta. You can use wide egg noodles or your choice of pasta to make pressure cooker chicken noodle soup. 

  • Pasta: If you want to pressure cook pasta with chicken soup, try to use thicker types of pasta noodles because they’ll hold up better under pressure.

Cremini Mushrooms. We developed and tested this chicken noodle soup Instant Pot recipe with cremini and white button mushrooms. We prefer cremini because they’re more flavorful and mature than white button mushrooms. But you’re welcome to use white button mushrooms. It’ll still be tasty!

Unsalted Chicken Stock & Unsalted Butter. We develop recipes with unsalted ingredients so we can better control the flavors. If you’re substituting with salted ingredients, keep in mind the sodium level can vary a lot between different brands. Adjust accordingly.

  • For best results, use our homemade Instant Pot Chicken Stock for a boost in flavor. But you can use store-bought chicken stock if you like.

Tools for Chicken Noodle Soup Instant Pot Recipe

Step 1

Sauté Mushrooms in Instant Pot

First, heat up Instant Pot by using “Sauté More” function. Wait until Instant Pot says “HOT”.

Amy + Jacky’s Tip! Make sure the Instant Pot is as hot as it can be to induce Maillard reaction.

Add 1 to 2 tbsp (15ml – 30ml) olive oil or unsalted butter in Instant Pot. Make sure to coat the oil well over the whole bottom of the pot.

Add sliced cremini mushrooms in Instant Pot.

Season with a pinch of kosher salt and ground black pepper.

Then stir to evenly coat the mushrooms with olive oil. Sauté for 5 minutes.

saute cremini mushrooms

Step 2

Sauté Onions & Garlic

Add diced onions in Instant Pot, then saute for 3 minutes.

Add 2 bay leaves and minced garlic in Instant Pot, then saute for another minute.

saute onion and garlic

Step 3

Deglaze Instant Pot

Pour 1 cup (250ml) unsalted chicken stock and 1 tsp (7g) sea salt in Instant Pot.

Then deglaze by scrubbing all the flavorful brown bits off the bottom with a wooden spoon.

Give it a quick mix.

deglaze

Step 4

Pressure Cook Chicken Noodle Soup in Instant Pot

Add chopped carrots and celery in Instant Pot. 

Noodles or Pasta (see experiment recommendations): If you’re pressure cooking the noodles or pasta with the chicken soup, add 6oz – 8oz wide egg noodles or pasta in Instant Pot now.

chicken noodle soup in Instant Pot

Add the remaining 5 cups (1250ml) unsalted chicken stock in Instant Pot.

Then make sure all the noodles are fully submerged in the cooking liquid.

Layer chicken breasts or thighs on top.

With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position.

Instant Pot Chicken Noodle Soup Cook Time: Pressure cook chicken noodle soup at High Pressure for 1 minute, then Natural Release for 15 minutes.

instant pot high pressure 1 minute

After 15 minutes, carefully release the remaining pressure by using the gradual release. See the next step for instructions.

Step 5

Gradual Slow Release

Amy + Jacky’s Pressure Release Tips: Since the Instant Pot is quite full, it’s safer to use the “Gradual Pressure Release” technique to slowly release the remaining pressure.

Turn the Venting Knob just a bit to allow the steam to release very slowly. You can use a wooden spoon to hold the Venting Knob in position for the Gradual Release.

Once the Floating Pin drops, carefully open the lid.

instant pot gradual release

Step 6

Shred Chicken Breasts

Transfer the chicken to a large mixing bowl.

Shred the chicken with two forks.

chicken noodle soup with chicken breasts

Noodles: If you didn’t cook noodles or pasta in Step 4, bring the chicken soup back to a boil with the “Saute High” function.

Add noodles in Instant Pot, then cook until desired texture. It’ll take roughly 4 to 11 minutes depending on the type of noodles or pasta you’re using. 

cook noodles in Instant Pot

Step 7

Season & Serve Instant Pot Chicken Noodle Soup

Add shredded chicken back to the Instant Pot.

Taste and season the chicken noodle soup with a few pinches of kosher salt and ground black pepper.

easy chicken noodle soup

You can also brighten the pressure cooker chicken noodle soup with roughly 1 tbsp (15ml) freshly squeezed lemon juice to taste.

Garnish Instant Pot chicken noodle soup with Italian parsley and serve.

instant pot chicken noodle soup recipe

What to Serve with Chicken Noodle Soup

Chicken Noodle Soup is the feel-good comfort food when you need a pick-me-up hug.

You can serve this chicken noodle soup Instant Pot recipe with Instant Pot Bread, baguette, sourdough, garlic bread, biscuits, cornbread, or Saltine crackers.

You can also enjoy it with light salads, vegetables, and potato side dishes like Instant Pot Potato Salad, Instant Pot Roasted Potatoes, Instant Pot Sweet Potatoes, Instant Pot Baked Potatoes, Instant Pot Green Beans, Instant Pot Beets, Instant Pot Cabbage, or Instant Pot Broccoli.

Enjoy Instant Pot Chicken Noodle Soup!

4.93 from 55 votes

Instant Pot Chicken Noodle Soup

Author: Amy + Jacky
How to make Instant Pot Chicken Noodle Soup. Easy pressure cooker chicken noodle soup made with healthy pantry ingredients. Nourishing yet packed with comforting well-balanced flavors.
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Servings 4
Total Time 45 minutes
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Ingredients

  • 1 – 1½ pounds boneless chicken breasts or thighs (or 2lbs bone-in chicken breasts or thighs)
  • 6 – 8 ounces (170g – 227g) uncooked wide egg noodles or pasta of choice (see notes)
  • 1 – 2 tablespoons (15ml – 30ml) olive oil or unsalted butter
  • 8 (200g) cremini mushrooms , sliced
  • 1 (180g – 220g) medium onion , roughly diced
  • 2 bay leaves
  • 4 (23g) garlic cloves , roughly minced
  • 6 cups (1.5L) unsalted chicken stock
  • 1 teaspoon (7g) sea salt
  • 3 (220g) carrots , chopped
  • 3 ribs (220g) celery , chopped
  • Kosher salt and Ground black pepper to taste

Garnish

  • ¼ cup (21g) Italian parsley , finely chopped
  • 1 tablespoon (15ml) freshly squeezed lemon juice (can add more to taste)

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Instructions 

  • Sauté Mushrooms: Heat up Instant Pot by using “Sauté More” function. Wait until Instant Pot says “HOT”. Add 1 to 2 tbsp olive oil or unsalted butter in Instant Pot. Make sure to coat the oil well over whole bottom of the pot.
    Add in sliced cremini mushrooms. Season with a pinch of kosher salt and ground black pepper. Stir to evenly coat mushrooms with oil. Sauté for 5 minutes.
  • Sauté Onions & Garlic: Add in diced onions, saute for 3 minutes. Add in 2 bay leaves and minced garlic, saute for another minute.
  • Deglaze Instant Pot: Pour in 1 cup (250ml) unsalted chicken stock and 1 tsp (7g) sea salt. Deglaze by scrubbing all the flavorful brown bits off the bottom with a wooden spoon. Give it a quick mix.
  • Pressure Cook Chicken Noodle Soup: Add in chopped carrots and celery.
    Noodles (see notes): If you're pressure cooking noodles with the chicken soup, add in 6oz – 8oz wide egg noodles now.
    Add in remaining 5 cups (1250ml) unsalted chicken stock. Make sure all the noodles are fully submerged in the cooking liquid.
    Layer chicken breasts or thighs on top.
    With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure cook chicken noodle soup at High Pressure for 1 minute, then Natural Release for 15 minutes. After 15 minutes, carefully release the remaining pressure by using the gradual release (see next step).
  • Gradual Slow Release: Since the Instant Pot is quite full, it’s safer to use the “Gradual Pressure Release” technique to slowly release the remaining pressure.
    Turn Venting Knob just a bit to allow the steam to release very slowly. You can use a wooden spoon to hold the Venting Knob in position for Gradual Release. Once Floating Pin drops, carefully open the lid.
  • Shred Chicken: Transfer chicken to a large mixing bowl. Shred chicken with two forks.
    Noodles: If you didn't cook the noodles in Step 4, bring chicken soup back to a boil with "Saute High" function. Add noodles in Instant Pot, then cook until desired texture. It'll take roughly 4 to 11 minutes depending on the type of noodles you’re using.
  • Season & Serve: Add shredded chicken back in the Instant Pot.
    Taste and season the chicken noodle soup with a few pinches of kosher salt and ground black pepper. You can also brighten the chicken soup with roughly 1 tbsp (15ml) freshly squeezed lemon juice to taste. Garnish with Italian parsley, then enjoy~

Video

Notes

1. Chicken: Best to use bone-in chicken for more flavors.
  • Substitute with Frozen Chicken Breast: Add an extra minute to the pressure cooking time.
  • Add Chicken Bones: You can add chicken bones for even more chicken flavors.
  • Substitute with Cornish Hen: You can substitute chicken with cornish hen. No need to make any adjustments. But you may want to add in some chicken bones for more flavor.
2. Noodles: Best to cook wide egg noodles or pasta after pressure cooking the chicken soup. If you don't mind very soft noodles, you can pressure cook wide egg noodles with the chicken soup.
  • Pasta: If you want to pressure cook pasta with chicken soup, try to use thicker types of pasta noodles because they'll hold up better under pressure. For reference, we developed the recipe with La Molisana Mafalda Corta N.77 pasta.
3. Cremini Mushrooms: We developed this recipe with cremini mushrooms and white button mushrooms. We prefer cremini because they’re more flavorful and mature than white button mushrooms. But you can use either or both!
  • Omit mushrooms: You can skip the mushrooms if you like. Don't need to make any adjustments.
4. Unsalted Chicken Stock & Unsalted Butter: If you’re substituting with salted ingredients, keep in mind the sodium level can vary a lot between different brands. Adjust accordingly.
5. Keep Warm Setting: Keep in mind that if you let the soup sit on keep warm setting, the noodles will soak up the soup.
Rate Amy + Jacky's Recipe: If you've tried our recipe, rate the recipe in the Comments section. Thank you!
Calories: 346kcal
Course: Soup
Cuisine: American
Keyword: chicken noodle soup in instant pot, chicken noodle soup instant pot, instant pot chicken noodle soup, pressure cooker chicken noodle soup

Nutrition

Calories: 346kcal | Carbohydrates: 31g | Protein: 36g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 85mg | Sodium: 1008mg | Potassium: 1397mg | Fiber: 4g | Sugar: 7g | Vitamin A: 9799IU | Vitamin C: 18mg | Calcium: 101mg | Iron: 2mg
instant pot chicken noodle soup | chicken noodle soup instant pot | pressure cooker chicken noodle soup
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