Instant Pot Chicken Noodle Soup (2024)

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Warm and comforting instant pot chicken noodle soup is ready to warm your soul in just 25 minutes! It’s home-cooked perfection.

Serve up this delicious instant pot chicken noodle soup with a side of Potato Rolls, Homemade Crescent Rolls, or Whole Wheat Dinner Rolls to sop up all of that goodness! Dinner on the table in no time.

A comfort food classic

Chicken Noodle Soup is a homey and comforting classic. This soup is perfect for fall, or any day you need a pick me up because it is savory and delicious.The best part about this version is the 10 minute prep time and that the instant pot does all of the work for you!

Instant Pot Chicken Noodle Soup is one of those fabulous set it and forget it dinners both you and your family will love.

Cook up the chicken breast cubes with the onion or save time by picking up a rotisserie chicken and adding it to the pot before pressure cooking the soup.

I kept it simple with carrot and celery, but you could jazz it up with zucchini or mushrooms. Either way this delicious soup is sure to be a hit with your fam.

Making Ip Chicken Noodle Soup

SAUTE. Heat the olive oil in the Instant Pot insert on the sauté setting. Add the onion and cook until softened, stirring occasionally. Add the chicken to the pot and cook until lightly browned.

COMBINE. Add the carrots, celery, salt, garlic powder, and pepper, and stir to combine. Add the chicken broth to the pot, stir, and turn off the sauté function.

COOK. Place the lid on the pot, turn the knob to seal, and cook on high pressure for 10 minutes. Quick release the pressure, then add the noodles to the pot. Press the sauté function on the pot, and cook 5-6 minutes, until the noodles are tender. Serve immediately.

Recipe Tips

• Shortcut: Leftover rotisserie chicken can be used instead in this recipe. Wait to add it when you add the noodles into the Instant Pot.
• Frozen Chicken: If using frozen chicken, cook for the same amount of time, but let the pressure naturally release for 5-10 minutes.
• Broth: Water or vegetable broth can be substituted for the chicken broth.
• Quick Release: To do a quick release with your Instant Pot, wear an oven mitt and turn the venting knob to “vent” to release the steam quickly.
• Superfood: Make this soup even healthier by adding in a handful of spinach or kale when it’s done cooking and is still hot.

Serving Ideas

Chicken noodle really is an entire meal on its own. It has vegetables, protein, and grains in the noodles, plus it’s filling but not too heavy. However, I can never resist whipping up some homemade bread to accompany it. Some of our favorites are:

• Potato Rolls
• Easy Focaccia
• Cheese Breadsticks
• Garlic Parmesan Artisan Bread

Storing Info

STORE soup in the fridge in an airtight container for 3-4 days.

To FREEZE let the soup cool first, then pour into a freezer safe container leaving some room for expansion at the top. Soup can be frozen for up to 3 months. (If you are planning to freeze this soup it is best to wait to add the noodles until you heat it up again. They will get mushy when frozen.)

To REHEAT, first thaw in the fridge overnight and then warm up in a pan over medium/high heat bringing to a boil, add the noodles, and then simmer until they are tender.

More fantastic chicken noodle soup recipes:

• Thai Chicken Noodle Soup
• Curried Chicken Noodle Soup
• Asian Chicken Noodle Soup
• Italian Chicken Noodle Soup
• Creamy Chicken Noodle Soup