Soup | October 10, 2018

Instant Pot Chicken Noodle Soup

Instant Pot Chicken Noodle Soup is warm and comforting, and filled with hearty chicken, loads of noodles, and chunky veggies. Best of all, it’s homemade and takes fraction of the time of Classic homemade Chicken Noodle Soup. Perfect for dinner anytime of the year!
Instant Pot Chicken Noodle Soup

Soup for the Soul

Chicken Noodle Soup is one of those dishes that soothes the soul. After a long day, it’s SO nice just to cozy up with a bowl of steaming homemade soup. There’s something therapeutic about it. With just a few simple ingredients, this Instant Pot Chicken Noodle Soup can be on the table in minutes. As with most Instant Pot recipes, most of the time is waiting for the food to pressurize! All you need are chicken thighs (or breasts if you prefer but not as flavorful), a few veggies, chicken broth, salt, pepper, and water. And an Instant Pot. Trust me, this will be your new go-to soup recipe all cold-weather season long! If you’re lucky (today!) the Instant Pot is on sale. I just checked and the price today is under $80 shipped if you have Amazon Prime! This Instant Pot is my go-to recommendation if you have  2 people or even 10 in your family. I love my 8 quart model, but for day-in-day-out, I like my 6 quart.  It’s a little easier to maneuver in the kitchen and can cook meals for up to about 12 people.
Instant Pot Chicken Noodle Soup

A fraction of the time, but all the flavor

There’s nothing like the homemade stovetop chicken noodle soup that mom used to make. But this Instant Pot Chicken Noodle Soup comes pretty close. It takes a fraction of the time but still has ALL the flavor you love and crave. If you haven’t used chicken thighs before, give them a try in this recipe. They add a delicious savory flavor to the soup and turn out perfectly tender. Let them simmer in the chicken broth with some chunky veggies and oodles of noodles, and that’s it! Easiest meal ever.
Instant Pot Chicken Noodle Soup

Instant Pot Chicken Noodle Soup: the perfect fall meal

The changing fall colors, the chill in the air, and warm evenings sitting by the fire. Soup season is the best season. It’s one of my favorite ways to cozy up on a chilly day and ease a case of the flu. The smell of the simmering broth itself will have your family wandering into the kitchen. And with the Instant Pot, this Chicken Noodle Soup will taste like it’s been cooking all day. It’s a simple one-pot meal, packed with comforting flavors that are sure to satisfy your family’s appetite! I mean, seriously. Is there a person on the planet who doesn’t love a bowl of homemade chicken noodle soup?
Instant Pot Chicken Noodle Soup
If you’re looking for a quick and easy meal to make this fall season, you need this recipe. Instant Pot Chicken Noodle Soup can be on the table about 40 minutes, and tastes like it’s been cooking for hours. With colder weather here, not to mention the sniffles and runny noses, there’s nothing more comforting than a big bowl of homemade soup. And trust me, this soup is about as easy as it gets. Happy fall my friends!
5 from 11 votes
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Instant Pot Chicken Noodle Soup

Nothing is easier than Classic Chicken Noodle Soup in the Instant Pot! Using the Instant Pot cuts the cooking time of the chicken in half while tenderizing the meat so it falls off the bone. 

Cuisine American
Keyword chicken noodle, comfort food, instant pot, soup
Prep Time 10 minutes
Cook Time 15 minutes
time to reach pressure 15 minutes
Total Time 40 minutes
Servings 8
Author A Bountiful Kitchen

Ingredients

  • 4-5 chicken thighs seasoned with sea salt and pepper
  • 2 tablespoons olive oil or butter (no margarine)
  • 1 teaspoon dried thyme
  • 2 cups carrots chopped* see notes
  • 1 cup celery chopped
  • 2 cups onion chopped
  • 2 cups cold water
  • 1 clove garlic chopped
  • 1 teaspoon sea salt
  • 1 teaspoon course ground pepper
  • 4 cups chicken broth
  • 2 cups water
  • 8 oz wide egg noodles
  • 2 packages Knorr Homestyle Chicken Stock concentrate *see recipe notes
  • parsley, fresh chopped or dried

Instructions

  1. Turn Instant Pot to SAUTE setting. When pot is heated up, or after about 4-5 minutes, add 2 tablespoons olive oil or butter to pot. Season the chicken generously with salt and pepper on both sides. 

  2. Carefully place chicken thighs in the pre-heated Instant Pot. Cook for 3 minutes and then carefully turn the chicken over. Cook for an additional 3 minutes and sprinkle with dried thyme. 

  3. Remove chicken from the Instant Pot and add chopped carrots, celery and onion to the pot (there will be residual oil and seasonings in the bottom of the pot. Do not wash or wipe out. Sauté the vegetables for 2 minutes (just long enough to coat with drippings and begin to brown a bit). 


  4. Add 2 cups cold water, chopped garlic, 1 teaspoon salt, 1 teaspoon pepper and browned chicken back into the Instant Pot.  Set Instant Pot to the MANUAL or PRESSURE COOK or HIGH PRESSURE setting, placing timer to 6 minutes. Make sure the plastic seal is in place inside of the lid before placing lid on the Instant Pot and the valve on top of the lid is set to the SEALING position. 

  5. After the timer goes off, carefully  release the steam from the Instant Pot using the VENTING position on the lid. Remove the chicken from the Instant Pot and set on plate or cutting board. 

  6. Add 4 cups chicken broth plus 2 additional cups of water to the Instant Pot. Change the setting to the SAUTE setting and bring the contents of the pot to a boil. Add 8 oz  pasta to the pot and cook according to package directions.

  7. While the pasta is cooking, shred or chop the chicken and discard any bones and skin remaining. After pasta is cooked, add chopped chicken and two packages homestyle chicken stock* (or chicken bullion or other chicken flavoring) to the soup to taste. Season to taste with salt and pepper. Top with fresh or dried parsley. 

Recipe Notes

  • If you like creamy chicken noodle soup, add about 2 tablespoons cornstarch to 1/2 cup of water and mix until smooth. Add to the finished soup while broth is hot. Stir well. 
  • I like to add sautéed mushrooms to this soup as well. I sauté the mushroom in butter in a separate pan and add at the very end just before serving. 
  • If using bagged baby carrots, no need to chop the carrots, I just put them in whole. 
  • If the soup seems a little skimpy on the broth, simply add a bit more chicken broth. 
  • I like to use Knorr brand "Homestyle Chicken Stock" which is sold in little mini tubs (4 to a package) or the "Better than Bullion" brand stock concentrate. 

30 thoughts on “Instant Pot Chicken Noodle Soup

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      1. 5 stars
        This is a great recipe! Our family enjoyed every bite. I added cilantro at the end instead of parsley. I think it would be delicious either way. Yum!

        1. I love that idea of adding cilantro, Polly! I agree, it tastes so good either way. Thanks for sharing and for reading ABK,
          xo
          Si

  1. This soup sounds amazing! I love your instant pot recipes. Did you use bone less chicken thighs or bone-in? Thank you for your great recipes.

    1. I used bone in chicken thighs! I have also used chicken breasts, boneless, skinless, but the flavor is much better with thighs.
      Thanks for reading ABK!
      xo
      Si

  2. I would add if I were you for the sauté or chicken if you put the lid on or not for the 3 minutes per side. Mine took way longer and therefore dinner was done a lot longer and frustrating for my husband and I.

    1. Hi Joanna, it depends on how much chicken flavor you want in the broth. I would use 3 to 4 teaspoons. Hope this helps and thanks for asking!
      xo
      Si

  3. 5 stars
    Loved it but I had a hard time getting a boil on Sauté mode. Any suggestions? Lid on? I played around with boil on yogurt mode and beef/stew mode but never really got a boil.

    1. Hmm I haven’t run into that issue before, Laura. Maybe let it sit on sauté mode for a little longer, or just add less chicken broth at first and see if it boils. Hope this helps and thanks for asking!
      xo
      Si

  4. 5 stars
    This soup had FANTASTIC flavor!! I even completely left out the stock recommended at the very end. My only issue was the vegetables getting too mushy, so I removed them from the IP before boiling the pasta.

    1. Thank you, Heather! This is one of my favorite soup recipes to make during Winter. That’s a great idea to take the veggies out before boiling the pasta. Thanks for reading ABK,
      xo
      Si

  5. 5 stars
    I have two kids with the flu right now and this was the perfect soup to bring them comfort and soothe their throats. My husband is keto so I just cooked the noodles separately on the stove. It’s delicious with and without the noodles! He claims it is the best chicken noodle soup I’ve ever made. Thank you for sharing all your delicious recipes.
    With much appreciation,
    Melissah

    1. This is the perfect meal for sick kiddos! I’m so glad your family enjoyed it, even without the noodles. Thanks so much for sharing, Melissah,
      xo
      Si

  6. 5 stars
    My husband and I loved this recipe! It was very easy to follow and make which I appreciated a lot because it was the first time I tried cooking with an instapot! This is a great recipe to start with!

  7. 5 stars
    Just made this and our family and the neighbor kids gobbled it up. Every one asked for seconds. I followed the recipe exactly. Wouldn’t change a thing. I’d confidently take this in to a family for a meal.

    1. I’m so glad to hear that, Nicole! It’s the perfect meal for chilly weather and for the whole family. Thanks for sharing,
      xo
      Si

  8. 5 stars
    This is such a quick and delicious chicken noodle soup! Have made it multiple times over the past month, even while out camping! New family favorite! Thank you!

  9. 5 stars
    This recipe is fantastic! It has been a family favorite with my husband and kids for over a year now—but I just made it for my visiting parents and their rave reviews about what an incredible cook I’ve become left me floored. (I’m not…I just know where to find my recipes!) They haven’t stopped talking about it and it has been five days. Well, at least until I made Si’s copycat Panera Broccoli Cheddar soup. Now they talk about that one too.