Can you cook the noodles for soup in the Instant Pot?

I’ve had no issues with using whole wheat pasta and cooking it directly in the soup. However, if you use regular pasta or gluten-free pasta, the cooking time will likely be too long for the noodles, and they’ll start to disintegrate. I would cook those separately on the stovetop and add them at the end.

Can you use frozen chicken in Instant Pot soup recipes?

Yes! You can add a frozen chicken breast to this Instant Pot chicken noodle soup, and it will fully cook in the time listed. You can also cook frozen chicken breast on its own using the Instant Pot – read my method for that here .

How long does the Instant Pot take to pressurize for soup?

It depends on how big of a batch of soup you’re making – the more liquid you have in the pot, the longer it takes to pressurize. Since this is a large amount of soup, it will take 20-30 minutes to come to pressure before the timer starts, so plan accordingly.

Best Chicken Noodle Soup in the Instant Pot (+Video)

Instant Pot Chicken Noodle Soup

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4.3 from 3 reviews

Make the best chicken noodle soup in the Instant Pot! Enjoy the classic flavors of tender chicken, perfectly cooked veggies, and whole wheat noodles, all in a warm, nourishing broth.

Author: Tiffany
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Yield: 4-8 servings 1x
Category: Main Meals
Method: Instant Pot
Cuisine: American

Ingredients

Scale

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

Cook Mode Prevent your screen from going dark

Instructions

Place onions, carrots, celery, chicken stock, Italian seasoning, garlic, bay leaves, salt, and pepper in the Instant Pot. Add the 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, or cook manually on medium pressure, for 30 minutes.
Once the timer goes off, use the Quick Pressure Release to release the steam. If you’re using shredded chicken, stir it into the hot soup at this time. Remove the bay leaves and discard.

Notes

The total cooking 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, and peas before and it’s always YUM-O. 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. When the lid is sealed, the soup will stay hot for a while anyway.

Nutrition

Calories: 297

Find it online: https://dontwastethecrumbs.com/instant-pot-chicken-noodle-soup/