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
Michele says
Hi. I love this soup. And my mini pot! I just made it for the third time tonight. Each time I reduced the turmeric. Today was like a pinch at the bottom the the quarter teaspoon. So what I'm asking is what can I put in place if it? It's just too strong for me. Actually burns my mouth a little. Should I do poultry seasoning? I'm not a cook so don't really know about seasonings. And I want a good chicken noodle soup taste. Thanks!
Judy says
Everyone I know has the flu so I am making a 16 qt pot of chicken soup so crockpots will be ready for it. I did want to say that I use any pasta shapes when along time in the crock pot because after some time egg noodles tend to dissolve and make the soup gloopy(?). The pasta is just a bit firmer.
Connie says
My husband an son said this was the best chicken noodle soup they have every eaten. On my 2nd batch.
Christina Lane says
Thank you so much, Connie! :)
Kelly says
I don’t have an instant pot but this worker just fine with my Cuisinart electric pressure cooker. Thanks for sharing! ❤️
Kelly says
The only thing I will say is the chicken seemed a little chewy. But the flavor is perfect! 🙃
John says
Can you sub thighs for breasts?
Christina Lane says
Absolutely :)
Caroline Leigh says
I've made this soup twice now and LOVE it. The first time, I doubled it and froze it (without the noodles) and it was delicious. The next time, I just made it and ate it right away and again - amazing! The best part is that it's SO easy.
Sharon White says
My family loved this chicken noodle soup tonight! My mom and husband both had seconds! I served it with a nice crusty bread and it was wonderful! You can taste the classic taste that we all crave and I can imagine a well-worn recipe paper somewhere for this at your house!! Thank you. Christina and your Mom!! P.S. Tumeric is very good for our liver!
Allison says
This was such a good recipe! I made it in my 6qt Instant pot and doubled the recipe. I just added some tarragon and thyme as well as the turmeric. The chicken was lovely and tender too. I just fired three frozen breasts into the pot and added three extra minutes to the cook time. Perfect! Used those little noodles ( look like the kind in Liptons chicken soup but mine were some high priced pasta I got on sale) anyway I think you could use any noodle you like. I use the Better than Bouillon which I am quite hooked on. Buy the big jar at Costco. I am guessing any decent broth would work Knorr or Campbell’s .
Anyway definitely a keeper...if veggies were prepped night before this would be a breeze for a week night dinner.
Christina Lane says
Yay, Allison! thanks for writing :)
Jasmine says
I am making this tonight for dinner and I’m slightly confused do I shred the chicken and add it back at the same time as the noodles or wait until the noodles are done cooking then add the chicken?
Christina Lane says
Sorry for the confusion. Shred the chicken after pressure release, and then add it back to the pot just before serving. I'll update the post to reflect this.
Mary says
Delicious! When I read comments, it drives me crazy when people mention all the substitutions and changes BUT...I had green beans instead of carrots and I added frozen corn at the end (after noodles), added garlic w/ the onions and cooked my egg noodles separately and threw them in. I get it now- helpful to post because the recipe is great and if you don't have exactly what it calls for within reason, give it a try and it will still be great!
Christina Lane says
Haha, I know what you mean Mary. I only roll my eyes when people substitute and get mad at me for the recipe failing. But if you make substitutions and it turns out great, I always want to hear about it :)