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