Instant Pot Chicken Noodle Soup
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 try my Instant Pot Creamy Chicken Stew recipe next!
I swear, if I sneeze one more time this Fall, I think my head is going to fall off. This Instant Pot Chicken Noodle Soup and my latest recipe for Egg Drop Soup, is helping me to live another day. 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:
-Believe me when I say that using 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.
What Size Instant Pot Did I Use?
-I used my trusty 6-quart Instant Pot 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.
Can You Double This Recipe?
-This recipe can be doubled in an 8 ounce Instant Pot, but is beyond the capacity of a 6 quart. ( The capacity of a 6 quart is 4 quarts or 16 cups.)
Can You Freeze Leftovers?
-Yes, I love freezing leftover chicken soup. However the egg noodles don’t hold up as well when frozen, so you may want to think about omitting those if you plan to freeze a lot and replacing it with some cooked rice or diced potatoes.
-Uncooked diced potatoes can be added to the mix prior to pressure cooking. Rice takes longer to cook so if you plan on using that, it’s best to cook it separately and then add it into the finished product.
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 oregano
- ½ teaspoon dried parsley
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ¼ teaspoon turmeric
- 1 teaspoon pepper
- ½ teaspoon salt
- 2 large chicken breasts, with bones and skin*
- 6 cups low-sodium chicken broth
- 2 cups water
- ¾ cup frozen green beans
- 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 seasonings and stir to combine. Pour in the chicken broth and stir. Add the chicken breasts, then add the water.
- 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 Sautee button on the Instant Pot and add the frozen green beans and the noodles. The noodles will need about 6-7 minutes to cook.
- Use two forks to shred the chicken and place the meat back in to the Instant Pot. Discard the remains.
- Once the noodles are cooked, you are ready to serve with some Ciabatta bread!
- 8 minutes pressure cooking time.
- If frozen, 14 minutes.
- 11 minutes pressure cooking time.
- If frozen, 17.