Instant pot chicken noodle soup is my comforting, go-to meal for the cold months ahead. Only 15 minutes of preparation time, and you're rewarded with a cozy, delicious bowl of soup, just like Mom used to make!
I use the Instant Pot mini 3-quart model for all of my pressure cooker recipes. This recipe can be doubled and made in the Instant Pot 6-quart model, too.
There are two things you should know about my Mom. One, she makes the best chicken soup on the planet. Two, she has an unopened Instant Pot just sitting in the box in her pantry. It’s been over a year, and she won’t touch it.
I made Instant Pot Mashed Potatoes at Thanksgiving to try to convince her of its powers. I even developed this Instant Pot Spaghetti with Meat Sauce, thinking she would love the chance to make something that normally requires two pans in one pot!
But no matter what I made, her Instant Pot still sits, unopened in the back of her pantry. I’m thinking that if I adapt one of the recipes she makes all the time (Chicken Soup), she’ll be inspired to finally open the box. I tempted her the most with my Instant Pot Lo Mein, because she loves lo mein. I got really close with that one!
Pressure Cooker Chicken Soup in less time
My Mom’s chicken soup recipe isn’t exactly an all-day affair like most chicken soup recipes. There are shortcuts, mainly store-bought broth and diced boneless, skinless chicken breast.
About half the time, I make this shortcut version of chicken soup, because it’s so easy, fast and delicious! The rest of the time, I make the all-day verison, where I start with aromatics and a whole chicken in water and let it slowly simmer on the stove all day.
I will admit, I love both versions, but opt for the easier one most of the time.
But now, thanks to the Instant Pot, I can have the all-day taste of chicken soup in way less time!
I’m using the Instant Pot Mini, like I always do, because I cook for two people. If you want to convert this recipe to a larger Instant Pot (like the 6 quart model or larger), go ahead. Just double the recipe exactly by using two chicken breasts, and proceed! You'll love it!
This small batch chicken soup recipe is perfect to take to a sick friend, or just to enjoy on a cold day.
Instant pot chicken noodle soup prep:
- Saute one small chopped onion in butter using the SAUTE function.
- Nestle sliced celery, chopped carrots, and a chicken breast in the pressure cooker.
- Sprinkle liberally with salt and pepper, and then add the bay leaf and turmeric. The turmeric is optional--I love it for its color and its anti-inflammation properties, but you don't have to use it.
- Add the chicken broth, turn to HIGH PRESSURE and cook for 15 minutes.
- Do a forced pressure release carefully (use a wooden spoon to open the valve and stand back while the pot depressurizes).
- Turn the instant pot mini bake to SAUTE, and when the liquid is boiling (it will happen quickly), add the egg noodles and cook until tender.
- I like to serve my instant pot chicken noodle soup with fresh chopped parsley.
This recipe makes 3 to 4 bowls of soup, it's perfect for a sick day, or as a small batch recipe to keep in the freezer. I can't be the only person annoyed by soup recipes making gallons of soup, right?
If small pots of soup sound like your thing too, try my: Instant Pot Taco Soup, Asian Chicken Soup, Tomato Soup, and my Zuppa Toscana.
Instant Pot Chicken Noodle Soup
Instant pot chicken noodle soup comes together in just 15 minutes, but taste like it's been simmering for hours.
Ingredients
- 1 tablespoon unsalted butter
- ½ of an onion, diced
- 1 dried bay leaf
- 2 stalks of celery, sliced
- 2 carrots, sliced
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon ground turmeric
- 1 boneless, skinless chicken breast
- 3 cups low-salt chicken broth
- 1 cup egg noodles
- fresh parsley, for garnish
Instructions
1. Remove the lid from the instant pot, and press SAUTE. Use the + or - button to make it say at least 15 minutes.
2. Add the butter, and when it melts completely, add the chopped onion. Saute for about 7-10 minutes, until the onion is starting to soften and become translucent. Do not let it brown. If it starts to burn, press CANCEL, and then move onto the next step.
3. Press CANCEL, if you haven't already. Add all remaining ingredients, EXCEPT noodles and parsley. Stir very well, secure the lid on the Instant Pot, and turn the valve on top to 'SEALING.'
4. Press PRESSURE COOK. Set it to HIGH, and set the timer for 15 minutes. Walk away. The instant pot will beep to acknowledge your selection, and then come up to pressure before the timer begins.
5. When the timer is done, use a wooden spoon to open the sealing valve, and let the pot depressurize. Stand back--the steam is hot!
6. When the valve drops, it's safe to open the Instant Pot. Remove the lid, press CANCEL. Remove the chicken from the pot, and shred with two forks.
7. Press SAUTE again, and set the timer to 15 minutes.
8. Add the egg noodles to the pot. Cook while stirring occasionally, and start checking the noodles after 5 minutes to see if they're done.
9. When the noodles are done, press CANCEL on the Instant Pot. Add the shredded chicken back to the pot, divide the soup between bowls, and serve with chopped fresh parsley.
Notes
If you want to use freezer noodles, go ahead--they will take only minutes to cook instead of egg noodles. Taste before serving to ensure they're done.
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 177Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 45mgSodium: 373mgCarbohydrates: 16gFiber: 2gSugar: 2gProtein: 15g
Emily says
If I wanted to use Reames frozen egg noodles, would you add them the same way you do in your recipe after the broth is done cooking? I know you haven't tested that way. I'll give it a try :)
sylvia says
You read my mind! I was just hoping you'd do some Instant Pot Recipes for Two. Thanks!!
Melissa Shultz says
First of all, I have to say I absolutely love your IP Spaghetti recipe. I've made it several times now and have stocked my pantry for future pots of it.
This looks so yummy. I can't wait for some cooler weather so I can make this and enjoy. I'm guessing you pull out the chicken and shred or chop before serving. I may have missed that in the directions. Thanks for all your hard work in giving us amazing recipes like this one.
Melissa
Michele says
I'm trying this recipe in about an hour and I was checking all the directions and noticed bay leaf listed in beginning story but it's not in the ingredients list. Also I'm assuming before I add the noodles that you take the chicken out and chop it up and return to pot??? Nothing mentioned about that, that I could find. I'm not a great cook and so I follow directions to a tee and got a little lost on that part.
Christina Lane says
Yes, so sorry, updating now! My mom just caught this mistake on my part, and I’ll correct it now. You definitely shred the chicken before serving.
Michele says
Finished soon after you fixed it. Went to see my next step and thought oh maybe it was there and I just didn’t see it. Then saw your response. 🤪 It was good! Not sure about the turmeric. Never used before. Thought it took away from the chicken taste maybe? Don’t know. But thrilled with making my first soup! Looking forward to more recipes.
writemyessaytoday says
I always prefer rice noodles. The healthiness of those is far more often discussed on the scientific forums. But sometimes I do eat pasta and noodles in soups.
Kayla says
Can you use a frozen chicken breast?
Christina Lane says
Sure, just add on cooking time, 3-5 minutes?
Emily says
Usually I’m just not in love with soups as a main dish. I made this last night and I’m a changed woman! This soup was so filling and delicious that even my husband went back for seconds. I made this in my Ninja Foodi and it was perfect.
Samantha O says
I Loved this recipe!!! So did my family! I put the parsley in with it and used chicken stock instead of chicken broth (because I didn’t have it lol) and it was amazing!!!! Also I didn’t have egg noodles so I used the curly noodles it worked too! Thank you!!!
Debi Prather says
Your mom doesn't want to cook her favorite recipes in an Instant Pot. She knows how to do it in her sleep and enjoys making it just the way she does. Cook her delicious things she doesn't already make and when she loves something, give her THAT recipe. Many of us old dogs believe that if it's not broke, why fix it?
Christina Lane says
Don't talk about my Mom, please. We both own the 3-quart instant pot, and she loves cooking in it just as much as me.
Heather says
Great recipe! I substituted the egg noodles for whole wheat bowtie noodles. It was great.