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Overhead photo of a bowl of chicken noodle soup.

Instant Pot Chicken Noodle Soup

Arlene Mobley - Flour On My Face
Instant Pot Chicken Noodle Soup is a hearty chicken soup recipe the family will love. Packed full of flavor Instant Pot Chicken Noodle Soup is going to become a family favorite during the cold winter months. Done in less than 30 minutes.
5 from 10 votes
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Prep Time 18 minutes
Cook Time 12 minutes
Pressure Time 15 minutes
Total Time 45 minutes
Course Main Dish
Cuisine American
Servings 6 Servings
Calories 279 kcal

Equipment

Ingredients  

  • 2 tablespoons butter
  • 1 cup sliced celery
  • 1 cup diced onion
  • 1 ½ cups sliced carrot
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon dried Thyme
  • 2 lbs boneless skinless chicken breasts
  • 3 large Bay Leaves
  • 1 Sprig Sprig fresh Rosemary or 1 teaspoon dried rosemary
  • 6 cups low sodium chicken broth
  • 1 ½ cup extra wide egg noodles
  • 1 handful fresh spinach leaves
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Instructions 

  • Turn the Instant Pot on the saute setting and melt the butter. Add the sliced celery, diced onion, and sliced carrots to the Instant Pot. Saute for about 5 minutes or until the onion is starting to get translucent.
  • Add the salt, ground pepper, and ground thyme and mix.
  • Add the boneless chicken breasts, bay leaves and rosemary sprig to the Instant Pot. Pour the chicken broth in and mix to combine.
  • Place the lid on the Instant Pot and make sure it is engaged properly. Set the valve to the sealing position.
  • Press the manual button and set the pressure cooking time to 8 minutes.
  • Once the Instant Pot has finished pressure cooking allow the pressure cooker to naturally release the steam for 8 minutes.
  • Use the handle of a wooden spoon to push the valve to the venting position and allow the remaining steam to release. Carefully open the lid of the Instant Pot and lift it so the steam escapes away from your face to prevent a burn.
  • Remove the pressure cooked chicken pieces from the Instant Pot and place them in a bowl.
  • Use two forks to shred the pressure cooked chicken meat. Return the cooked chicken to the Instant Pot.
  • Add 1 ½ cups of extra wide egg noodles to the Instant Pot and mix to combine.
  • Place the lid back on the Instant Pot and push the vent to the sealing position. Allow the Instant Pot to sit undisturbed for 12 minutes to cook the wide egg noodles.
  • After 12 minutes open the Instant Pot and check the noodles to see if they are done enough for your tastes. If the noodles need to cook a bit more replace the Instant Pot lid and wait another minute or two. (See Notes on Noodles)
  • Serve immediately.
  • Makes 6 servings.

Video

Recipe Expert Tips

  • Soup broth: Store-bought broth cuts out time when making homemade soup recipes. But homemade broth can be used instead.
  • Soup noodles: Noodles should be added to the Instant Pot Chicken Noodle Soup after the soup ingredients have pressure cooked. Noodles will turn to mush if cooked in the pressure cooker.
  • Boneless chicken meat: Staring with boneless meat saves time. Using boneless chicken breast will cut out the step of removing the chicken meat from the bones and make this soup recipe easier and faster to make. I like to use boneless chicken breast to make all of my pressure cooker soup recipes.
  • Cooking safely: Always carefully lift the Instant Pot lid away from your face and body when opening the Instant Pot after pressure cooking to avoid burns.

Nutrition

Serving: 1BowlCalories: 279kcalCarbohydrates: 16gProtein: 39gFat: 6gSaturated Fat: 2gCholesterol: 105mgSodium: 682mgPotassium: 1005mgFiber: 2gSugar: 4gVitamin A: 5936IUVitamin C: 8mgCalcium: 58mgIron: 2mg
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