Make this quick & easy Instant Pot Chicken Noodle Soup using chicken breast, thighs, or legs, even frozen! Set the timer for 30 minutes and dinner is done! Serve with my easy no knead artisan bread.
Chilly weather means one thing. Soup season! In my family, we absolutely love eating soup…year round, actually! With that said, I’ll just jump right in on this classic Instant Pot chicken noodle soup!
Awesome, because this soup is AMAZING. I’ve made it no less than 3 times in the past two weeks and every drop is devoured.
And the fact that it’s made in the Instant Pot means dinner is a bit easier to get on the table.
By the way, I have this one in the 8 quart size. I figured it’s better to have extra room than not enough, right?
Can we talk about meat in soup?
If you’ve followed my blog for awhile, you might have noticed that most of my soup recipes don’t have meat. Granted, minestrone soup and tomato soup traditionally aren’t made with meat anyway…
Neither is roasted red pepper tomato soup or garlic white bean soup with kale… But this Chinese vegetable soup should have had chicken, and red lentil vegetable soup was inspired by a soup recipe that called for chicken too.
So why no soup recipes with meat? That’s because Mr. Crumbs has a texture aversion to meat in soup. Since this blog is an extension of what happens at home, there’s no meat in soup here if I’m not putting meat in soup in my own kitchen. UNTIL NOW!
So although you may have previously enjoyed other chicken noodle soup recipes like Pioneer Woman chicken noodle soup, let me tell you…this is the BEST Instant Pot chicken noodle soup recipe! Hands down.
Instant Pot Chicken Noodle Soup
Here are some of the reasons why I love Instant Pot chicken noodle soup… It’s
- Easy. I can dump all of the ingredients in the Instant Pot – including the noodles AND a whole chicken breast.
- Quick. I’ll have a delicious soup ready in 30 minutes without dirtying any other dishes AND the chicken breast will stay WHOLE.
- Kid-friendly. With the classic chicken noodle soup flavors, it’s mild and perfect for picky eaters.
- Healthy! Made with nourishing chicken broth, and wholesome veggies (that you can always customize), it’s a perfect soup for any time of the year…but especially in the cooler weather when our immune systems need an extra boost!
What are the ingredients in this Chicken Noodle Soup recipe Instant Pot?
- diced onions + carrots + celery
- chicken stock (here’s how to make slow cooker chicken stock)
- Italian seasoning
- bay leaf
- salt + pepper
- noodles (whole wheat spaghetti, or egg noodles)
- chicken (chicken thighs, breasts, legs) OR 2 cups cooked shredded chicken
Can I use pre-cooked shredded chicken for IP Chicken Noodle Soup?
YES YOU CAN! In fact, that’s definitely the more frugal option. Buy a whole chicken (or leg quarters if they’re the better deal), cook it up (in the oven or in a slow cooker), and shred the meat. Portion out 2 cups of shredded chicken into storage containers and stick them in the freezer.
For this recipe, I didn’t go the shredded chicken route mostly because of my aforementioned husband and his aversion to meat in his soup. I also didn’t go that route because not everyone has shredded chicken on hand. But if you have it, please use it in this recipe!
How to make Chicken Noodle Soup in the Instant Pot
- Place 1 cup onions + 1 cup carrots + 1 cup celery + 8 cups chicken stock + 1 Tbsp Italian seasoning + 3 tsp garlic + 2 bay leaves + 1 Tbsp salt + 1 tsp pepper in the Instant Pot. Add 4 oz noodles, broken into quarters.
- If you’re using raw chicken, add it to the Instant Pot. Close and lock the lid.
- Press the [soup] function, medium pressure, 30 minutes.
- Once finished, quick pressure release.
- Remove chicken and shred, then stir back into soup. If you’re using shredded chicken, just stir it into the hot soup at this time.
Tips for Making Instant Pot Chicken Noodle Soup
A few things worthy to note before you jump into this AMAZING soup:
- The total cook time is about an hour. The soup only needs 30 minutes to cook, but the Instant Pot pressure cooker takes 20-30 minutes to come to pressure. Use the quick release to speed things up once the soup is done.
- Feel free to add more vegetables! I’m only including the classics in this version, but I’ve added mushrooms, spinach, peas and carrots before and it’s always YUM-O. Oh yeah, I’ve also used celery seeds instead of actual celery when I ran out. Guess what? Still YUM!
- Don’t use the “keep warm” function. Well, I mean you CAN use it, but my fear is that since you’re adding the noodles directly to the soup, the “keep warm” function might cook your noodles into nothingness in the soup. I’d recommend turning that feature off, personally, when the lid is sealed, the soup will stay hot for awhile anyway.
- To shred the whole chicken breast, I pull the cooked chicken out of the hot soup and shred it in my mixer. Then the kids and I will put a couple tablespoons of chicken into our bowls and ladle the soup over it. My husband will just ladle the soup. Everyone is a happy camper!
- This makes EXCELLENT leftovers! I’ve intentionally kept leftover soup in the fridge to see if the noodles would dissolve, and they don’t! Keep in mind that I’ve used whole wheat noodles every time, so I haven’t tested with regular pasta. I don’t know if that would make a difference though.
Psst! Want to kick this up a notch? Try finishing this recipe with a pinch of finishing salt! I love Ava Jane’s Kitchen because it doesn’t have microplastics (gross, right?) and it’s SO GOOD! Plus, you can get a bag for just 1¢!! Just add a pinch to that deliciously warm soup and enjoy! (Get your penny bag of salt on this page.)
More Easy Soup Recipes
- Instant Pot Detox Chicken Soup
- White Bean and Sausage Soup
- Instant Pot Curried Butternut Squash Soup
- Easy Garlic White Bean Soup with Kale
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Instant Pot Chicken Noodle Soup
Make this quick & easy Instant Pot Chicken Noodle Soup using chicken breast, thighs, or legs, even frozen! Set the timer for 30 minutes and dinner is done!
- Prep Time: 30 mins
- Cook Time: 30 mins
- Total Time: 1 hour
- Yield: 4–8 servings 1x
- Category: Main meals
- Method: Instant Pot
- Cuisine: American
- 1 cup diced carrots (about 2 large carrots)
- 1 cup diced celery (about 2 celery ribs)
- 1 cup diced onions (about 1 onion)
- 8 cups chicken stock (here’s how to make slow cooker chicken stock)
- 3 tsp finely diced garlic (about 3 cloves)
- 1 Tbsp Italian seasoning
- 2 bay leaves
- 1 Tbsp salt
- 1 tsp pepper
- 4 oz noodles (I used whole wheat spaghetti)
- ½ lb chicken, raw (I used chicken breast) OR 2 cups cooked shredded chicken
- Place all the ingredients through the pepper in the Instant Pot (I have this one). Add the noodles, breaking them into smaller pieces if necessary. (I broke spaghetti into quarters.)
- If you’re using raw chicken, add it to the Instant Pot.
- Close and lock the lid and of the Instant Pot. Press the [soup] function, adjust the pressure to medium and set the timer to 30 minutes.
- The Instant Pot will take about 20-30 minutes to come to pressure before the timer will start.
- Once the timer goes off, use the Quick Pressure Released to release the steam. If you’re using shredded chicken, stir it into the hot soup at this time.
Keywords: Instant pot chicken noodle soup
I just got an instant pot for Christmas and was browsing through your recipes. I have to say that I love that you make and post recipes that include things like no meat for your husband’s sensory differences. My kids (especially 1) have sensory differences as well as dietary needs so I’m always looking for recipes that seem more plain or easy to adjust.
I think noodles of all kinds come out great in the Ipot! Am using this recipe with leftover lemon chicken broth for dinner. I fixed a frozen chicken yesterday with a bay leaf, and then lemon slices under the skin on the breast. Thawed only enough to do thst. It was just awesome!
I’m so glad you enjoyed the recipe Heidi!
If I am using frozen chicken breasts, is the cooking time still the same 30 minutes?
I haven’t tested this with frozen chicken breasts, but I think you’ll be good!
This is now our go-to chicken noodle soup recipe. It’s simple, yummy and easy!! I use frozen chicken tenders. Thanks!!
70 plus poppy
Hi Tiffany! I love your blog. if my instant pot doesn’t have the soup program what program do i use. If using frozen veggies ( chopped small ) in a soup and the turkeys already pre cooked how long does it take to cook in a instant pot
Hi there! Use manual for 30 minutes if you don’t have a soup function. If you’re using frozen veg and pre-cooked meat, I’d reduce the time to 10 minutes. Enjoy!
Would you use the same amount of broth if adding already cooked noodles after? I have shredded turkey and leftover cooked noodles on hand so I plan on using these in this recipe. Thank you! Love your blog!!
Good question! Yes I would. 🙂 Thanks for the encouragement Carlyann! ♥
My ip pressure can only be set to low or high. Should I adjust the time on low?
Adjust it on high Bethani. 🙂
Thank you for sharing this recipe and I am looking forward to seeing others you recommend. I am like your husband and try to ladle most of any meat to my husband/kids, but will love that I can use a breast that will stay together. Then I won’t have to still pick and sift through to find any stray pieces. ..!
Hi Tiffany! I love your blog. I was just wondering if the veggies in this recipe come out soft. I have an aversion to mushy veggies (kinda like your husband’s texture of meat). It doesn’t bother me as much in soup but I would still want them not to be falling apart. Thoughts? Thanks for all you do and share!
Hi Misty! Yes, the veggies come out soft, but they’re not mushy for sure. I’m not a fan of those either!!
Since the 6 qt has been around longer, most recipes are written for that. Some things have to be adjusted for the larger, sometimes cook time, definite the max capacity. Might be hard to come up with recipes for the general public to use and I’d always make sure to specify what size you are using.
Good point! Mine is 6 quart.
Since the 6 qt has been around longer, most recipes are written for that.
I’m looking into this, to see if it really does matter, or if there’s an easy “convert” method for recipes. I’ll update when I have it!
I just checked with someone I consider an “expert” with the Instant Pot (since I’m obviously new!), and I was told that as long as the ingredients fit and don’t exceed the max capacity, you’re good to go!! There’s no need to convert 6 qt recipes to an 8 qt, so anyone can buy any size that best fits their family’s needs. (With that said, this recipe will work in either size.)
Chicken noodle soup is one of our favorite pressure cooker recipes for it’s flavor and simplicity! I’ve never cooked the noodles in the soup though, always added them afterwards. Will definitely have to give that a try. Thanks!
You’re most welcome Julia!
Hi Tiffany, my noodles came out very mushy, the rest was good and it was editable but don’t like mushy noodles, next time I will cook noodles seperatley. BTW I did use white noodles because I had them on hand. Thank you Debbie
SJ - Team Crumbs
Hi Debbie, Making them separate is a great modification!
Yum! I just made a pulled pork in my IP. That’s a game changer for sure! My tried and true recipe was 10-12 hours in the crockpot. That meant I had to get up early so it would be ready in time for an early dinner. I would request a pulled pork recipe next!
Consider it on my list Sarah!