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!
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.
Homemade Chicken Broth:
Homemade chicken broth is easy to make at home and makes your soups and stews taste twice as good:
-Take a leftover chicken carcass (even a small rotisserie chicken is great for this), and place the bones and all of the scraps into a medium/large pot.
-Add enough water to cover the chicken by an inch or so. Add in any onions/celery if you have them.
-Cover the pot, leaving a small crack for steam to escape and simmer for an hour or two.
-Place a fine mesh strainer over another large pot and pour the mixture into the strainer, allowing the broth to seep through the strainer into the pot. The remains in the strainer can be discarded.
-Allow the chicken broth to cool and freeze for your future soup needs!
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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!
- 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!
*I much prefer using chicken with the bones and skin because it adds so much flavor to the chicken broth. You can take the skin off before cooking if preferred and the bones will still add a lot of flavor. If you only have boneless, that’s okay, just adjust the cooking time.
- 8 minutes pressure cooking time.
- If frozen, 14 minutes.
- 11 minutes pressure cooking time.
- If frozen, 17.
-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.