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.
Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
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.1 Tablespoon olive oil, 3 garlic cloves, 1 cup chopped yellow onion, 2 boneless skinless chicken breast cut into 1" cubes, 2 cup diced carrots, 4 celery ribs diced, 2 teaspoon Italian seasoning or fresh poultry herb blend
- Add remaining ingredients, making sure the noodles are just covered with liquid.3 cup wide egg noodles, 4 cups chicken stock or broth, 3 cup water, 1 teaspoon dried oregano, salt and pepper to taste
- 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.
Amanda G. says
My noodles came out complete mush. What gives? Usually I cook them stovetop and add them, but I was trying to save time (aka instant pot). I was hoping they would come out ok. Please advise?
Amanda
Anna says
Hi Amanda! I've never had a problem with the noodles being mushy. Did your soup look like mine on the video?
Holly says
My noodles came out mushy too 🙁 . Other than that and needing a bit more flavor...it was great!
Sandy Knapp says
Could I freeze this or would the noodles get mushy and absorb all that yummy broth? I would like to keep it handy so when family and friends feel bad, I can get it to them fast!
Megan says
I would cook everything without the noodles and freeze it. Then just use the noodles when you thaw it out. It would be mushy and absorb the broth too much.
Emilie says
Can you used precooked shredded chicken? So excited to try this!
Jessica says
I want to use this recipe with brown rice instead of noodles. How much brown rice would I use and is the cook time the same?
Karen says
What ig your pressure cooker doesn't have a manual setting?
Anna@CrunchyCreamySweet says
Hi Karen! What brand pressure cooker do you have?
Karen says
Instant Pot 6-qr
Mickie says
Manual setting is the same as Pressure Cook button.
Sandy says
My family and I loved it! Next time I will double it so we have leftovers.
Anna@CrunchyCreamySweet says
Hi Sandy! I am so happy to know you and your family love this soup! Thank you so much for letting me know!
Annetta says
Made this tonight for my first ever instant pot experience ever! It was pretty good but a couple things I have questions about. I needed almost double the amount of liquid to cover the noodles as instructed in the recipe also the chicken was waaaay over cooked and dry. Any tips on that? Oh and the steam started sputtering liquid as well....so I may have done something wrong 🤷🏼♀️
Rochelle says
I cooked my frozen chicken on manual pressure first and it came out super juicy and it made chicken broth too. I did sauté the veggies first but in a pan while the chicken was cooking. I put everything together and cooked in the instant pot. The chicken came out juicy still. But I definitely need to add a lot more water.
Anna@CrunchyCreamySweet says
Thank you, Rochelle!
Addie says
How much soup does it make?
Beth says
I made the soup today and doubled the amt of chicken and noodles, also increased the amt of chicken broth. My 5 qt instant pot is less than half full. It's so yummy.
Anna@CrunchyCreamySweet says
Awesome! Thank you, Beth!
Tina says
Quick question since the she added ingredients to the recipe should I cook it longer? Thanks!
Tina says
Quick question since you double some ingredients did you cook it longer? Thanks for your help.
Anna says
Hi Tina! The cooking time stays the same.
Kristin says
Can you make this with precooked chicken? If so, how would you do this? Thanks!
Anna@CrunchyCreamySweet says
Hi Kristin! Yes, absolutely! Just skip the step of cooking the chicken and add the precooked one with the liquid. I hope this helps!
Kellie says
Is this on high pressure?
Anna says
Yes.
Dawn says
Hi. Whole garlic cloves, or dice/mince?
Eve says
I tried your Instant Pot Chicken Noodle Soup Recipe today. This is the first time I have used the Instant Pot. I did change a few things in your recipe although not by much. I added a handful of frozen corn and peas after the pressure cooking and added a cup of heavy cream, then let it stay on warm until the soup was heated through. What a wonderful soup! It was easy and it is delicious! My husband was impressed, especially because I swore I would never use a pressure cooker. He said it was wonderful and cannot wait to have another bowl. Thank you for publishing this recipe - it has gone into our recipe book of favorites!
Anna@CrunchyCreamySweet says
Hi Eve! That is absolutely wonderful! I am so excited to see how many new Instant Pot owners are making my recipes. Yay! I am so happy to know you made this soup and loved it! I definitely need to try it with cream. Sounds delicious! THANK YOU!!
Dan says
Should I cook the egg noodles beforehand as usual? You can’t add dry noodles to this recipe, correct?
Anna@CrunchyCreamySweet says
Hi Dan! Nope, no need to cook them in advance. Just add dry noodles with the rest of the ingredients ( as the recipe says ), make sure they are covered by the liquid, cover and set to cook. I hope this helps! Let me know how it goes!
Mary says
In your ingredient list the noodles are listed as refrigerated. So are these different from the regular package of noodles purchased in the pasta aisle?
Anna@CrunchyCreamySweet says
Hi Mary! If you mean listed on Pinterest as a refrigerated item, then it is a glitch. I would not rely on that. I used regular noodles, from the pasta aisle. Hope this helps!
Kasey says
If my IP is a 5qt, how would i adjust recipe so I know everything fits? Thank you!
Anna@CrunchyCreamySweet says
Hi Kasey! I do not think you need to adjust anything. It should be just fine. To make sure, check the instructions that came with your IP. They should say what is the mark that is recommended not to cross when it comes to soups. I hope this helps! Let me know how it goes!
Hmoore0719 says
Just got my Instant Pot for Christmas. This is my first recipe to try. I'm a little nervous I have no idea what I'm doing.
Anna@CrunchyCreamySweet says
Hi! That is so exciting! I hope you love this soup! If you need any help or have any questions, feel free to email me. I am happy to help!
Michelle says
Has anyone done this recipe using chicken thighs?
Deb says
Hi Michelle, I use chicken thighs in my chicken noodle soup recipe. Pretty similar to this recipe.
Lora L. says
I've used a whole chicken actually. The variety of white and dark meat makes it super good!