This classic and comforting Instant Pot Chicken Noodle soup prepared easily in a single pot with simple seasonings and a flavorful broth!

Be sure to serve this soup with my buttermilk biscuits, and try my chicken and rice soup next!

I swear, if I sneeze one more time this Fall, I think my head is going to fall off. Allergies man, I can’t take it anymore.

What I love most about making this recipe in the Instant Pot is that pressure cooking the bone-in chicken in the liquid gives the broth so much flavor in such a short amount of time. 

Chicken Options for This Soup:

  • Bone-in chicken breasts (with the skin left on), adds a ton of flavor to the chicken broth, so I highly recommend that if you can.
  • You can use 2 lbs. of chicken thighs instead and pressure cook them for 10 minutes.
  • Boneless/Skinless chicken breast can be used, but I definitely prefer the 2 alternatives above for the most flavorful broth.
  • 3 cups of leftover/rotisserie chicken can also be used.

What Size Instant Pot Did I Use?

  • I used my 6-quart Instant Pot (affiliate link) for this recipe, which is what I recommend for most families, and is what most Instant Pot recipes are based on. It can cook enough food for a family of four and won’t take as long to come to pressure as an 8 quart will.

Doubling This Recipe

  • This recipe can be doubled in an 8 quart Instant Pot, but is beyond the capacity of a 6 quart. ( The capacity of a 6 quart is 4 quarts or 16 cups.)

Freezing Leftovers

  • Yes, I love freezing leftover chicken soup. However the egg noodles don’t hold up as well when frozen and they absorb a lot of broth during storage, so I recommend boiling the noodles separately and adding them directly to serving bowls.

Using Homemade Chicken Stock

  • Whenever you make homemade soup, I highly suggest using homemade chicken stock. I promise, your cooking will taste ten times better.
  • Remember that you can always freeze leftover chicken carcass/meat and make chicken stock on a day when you have time! No defrosting necessary!

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Instant Pot Chicken Noodle Soup

Prep Time: 5 minutes
Cook Time: 25 minutes
Preheating Time: 10 minutes
Total Time: 30 minutes
4.67 from 3 ratings
Servings: 8
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Classic and comforting chicken noodle soup prepared easily right in the Instant Pot with simple seasonings and a flavorful broth! Delicious with a side of Ciabatta bead! 

Ingredients

US Customary - Metric
  • 3 Tablespoons butter
  • 1 yellow onion, diced (small/medium)
  • 4 celery stalks, diced
  • 1 cup carrots, diced
  • 1 teaspoon dried parsley
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon mustard powder
  • ¼ teaspoon turmeric
  • ½ teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon hot sauce
  • 1 teapsoon soy sauce
  • 2 lbs. bone-in chicken breasts, skin on, if possible.
  • 8 cups chicken broth
  • ¾ cup frozen green beans, optional
  • 2 cups uncooked egg noodles

Instructions

  • Turn on the Sauté setting on the Instant Pot and melt the butter. Add the diced onion, celery, and carrots and stir until the onions become soft and translucent, about 5 minutes. Add the parsley, basil, oregano, thyme, mustard powder, turmeric, salt, pepper, hot sauce, soy sauce, and chicken broth, Stir to combine, then add the chicken.
  • Close the Instant Pot and ensure the pressure release valve is closed. Select the Pressure Cook button and set the timer to 11 minutes for bone-in chicken breasts. If frozen, cook for 17 minutes. If using boneless, cook for 8 minutes for fresh, and 14 minutes for frozen.
  • If time allows, let the pressure release naturally, otherwise do a quick release. (I like to give the chicken enough time to really flavor the soup.)
  • Open the Instant Pot and use tongs to carefully remove the chicken and place it on a cutting board.
  • Select the Sauté button on the Instant Pot and add the frozen green beans and egg noodles. The noodles will need about 7 minutes to cook. (Refer to package.) Note: If you expect leftovers, I recommend cooking the noodles separately and adding them directly to serving bowls as they absorb a lot of broth during storage.
  • Use two forks to shred the chicken and place the meat back in to the Instant Pot. Discard the remains.

Notes

Pro Tips
  • You can't taste the hot sauce or the soy sauce in this recipe, they act as flavor enhancers.
  • I add frozen corn along with the frozen green beans on occasion as well. 
  • If using fresh green beans, they can be included during pressure cooking. 
  • Using bone-in chicken adds a lot of flavor to the broth. If you only have boneless, that’s okay.

Nutrition

Calories: 164kcal, Carbohydrates: 16g, Protein: 10g, Fat: 6g, Saturated Fat: 3g, Cholesterol: 40mg, Sodium: 287mg, Potassium: 366mg, Fiber: 1g, Sugar: 2g, Vitamin A: 2980IU, Vitamin C: 4.2mg, Calcium: 40mg, Iron: 1mg
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Course: Soup
Cuisine: American
Author: Stephanie
Classic and comforting chicken noodle soup prepared easily right in the Instant Pot with simple seasonings and a flavorful broth! | The Cozy Cook | #chicken #soup #noodles #instantpot