This Instant Pot Chicken Noodle Soup is a fast and simple way to make a big pot of soup right in your electric pressure cooker. It's the perfect comfort food that the whole family will love!
I make more soups in my Instant Pot than any other dishes. Our favorites include Instant Pot Vegetable Soup, White Chicken Chili and Corn Chowder with Bacon.
My favorite way to make a big pot of comforting, hot soup that's loaded with veggies, meat and noodles or rice, is to add all of the ingredients to my Instant Pot and let it do its magic. This Chicken Noodle Soup is comforting and delicious and exactly what you need on a chilly day or when you are feeling under the weather. You can feed your whole family with this recipe or save leftovers for up to 4 days in the fridge.
Ingredients:
- wide egg noodles
- chicken breasts, cut into bite-size pieces
- carrots
- garlic
- onion
- celery
- chicken stock and water
- seasoning
Instructions:
- Start by heating up oil on the saute setting. Add onion and garlic and saute for a 1 minute. Add diced chicken and Italian seasoning and cook, stirring often, until almost done.
- Add onion, carrots and celery and stir well.
- Add remaining ingredients (liquid, noodles). Place lid on your Instant Pot and set the valve to "sealing" position. Cook on HIGH pressure for 6 minutes.
- Once done, turn off the Instant Pot, wait a few minutes and then switch the valve to venting.
What to serve it with?
This soup is perfect served with my Homemade Drop Biscuits or these Flaky Buttermilk Biscuits.
Can I use frozen chicken to make this soup?
If using frozen chicken, your cooking time needs to increase. That would turn the noodles to mush. Cook the chicken first for 10 minutes, then add veggies and noodles and cook for 5 minutes.
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Can I use pre-cooked chicken in this recipe?
Yes! You can use already cooked chicken, shredded or cubed. Simply add chicken to sauteed garlic and onion and season with Italian seasoning. No need to cook it since it is done, so you are saving time here. This will make it flavorful. Follow the remaining steps to make soup.
Variations:
- creamy soup: add 1 cup of half and half to cooked soup and stir.
- vegetable soup: use vegetable stock or broth and skip chicken. Add mushrooms instead. Pressure cook for 4 minutes.
- with rice: follow my Instant Pot Chicken and Rice Soup recipe.
- with dumplings: skip the noodles and add dumplings (homemade or cut up buttermilk biscuit dough) and cook for 7 minutes.
More easy soup recipes:
- Chicken Tortilla Soup
- White Chicken Chili
- Potato Soup
- Instant Pot Soup Recipes Roundup (all in one place)
Check out my Instant Pot Guide for Beginners, filled with all the info you need to get started with your new appliance! Seeing BURN message on your IP? Read my Instant Pot Burn Message post to learn why and how to save your dish.
If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out and leave a comment! 😀
Instant Pot Chicken Noodle Soup
Ingredients
- 1 Tablespoon olive oil
- 3 garlic cloves minced
- 1 cup chopped yellow onion
- 2 boneless skinless chicken breast cut into 1" cubes see note
- 2 teaspoon Italian seasoning or fresh poultry herb blend
- 2 cup diced carrots
- 4 celery ribs diced
- 3 cup wide egg noodles dry, not yet cooked
- 4 cups chicken stock or broth
- 3 cup water
- 1 teaspoon dried oregano
- salt and pepper to taste
Instructions
- On Instant Pot, press "saute" button. After 1 minute, add olive oil to IP insert. Wait 1 minute, then add onion and garlic. Saute, stirring often, for 1 minute. Add carrots and celery and saute for 2 minutes. Add diced chicken and Italian seasoning and cook, stirring often, until almost done.
- Add remaining ingredients, making sure the noodles are just covered with liquid.
- Cover the IP with lid and set the pressure valve to "sealing" position. Newer models do it on their own.
- Press "manual" and set the timer to 6 minutes. Make sure your Instant Pot is set to high pressure. The pressure cooker will beep and start coming to pressure, which can take about 12 minutes.
- When the cooking time is up, press the "cancel/off" button. Let the pressure release naturally for 5 minutes (to let the foam from cooking noodles to fall), then quick release any remaining pressure by switching the valve to venting position.
- Carefully open the lid, away from your face. Stir the soup. Let cool and serve. Adjust seasoning as needed.
Video
Notes
- The noodles cook when the soup cooks. No need to cook them beforehand.
- You can use 2 boneless skinless chicken thighs instead of chicken breast.
- Please note, that the nutrition value can vary denpending on what product you use. The information below is an estimate.
- The original recipe called for half of the amount of ingredients. I increase the values after some readers commented that the recipe does not make enough soup.
Nutrition
This recipe was originally published in 2017 and updated on March 11th, 2020.
Tiffany says
I always use Costco rotisserie chicken and I throw that in when done and it’s so hot it heats it perfectly without drying out the chicken. Highly recommend it just makes it easier if your looking for a quick soup. This is my got to recipe.
Anna says
What a great tip! Thank you for sharing, Tiffany!
Karen says
Absolutely yummy ☺️ I have made this 3 times so far and going to make it way more!!! Thank you
Chris says
We love this soup! My whole family asks for it for dinner more than anything else. Perfect for cold winter days!
Anna says
That's fantastic, Chris! Thank you!
Michelle says
I'm a new instant pot cooker. Made this recipe as directed and added some cream and a couple tablespoons of tomato paste after pressure release for more flavor depth. It was great. So much flavor. And so quick. Tasted like it had been all day in the crock pot. Thank you for the inspiration!
Anna says
Thank you, Michelle!