Free Dinner Recipes E-book!   Download Now

  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Almond Eater logo

  • Browse Recipes
    • Recipes by Course
      • Breakfast
      • Lunch
      • Dinner
      • Desserts
      • Drinks
      • Snacks
      • Sides
      • The Almond Eater Monthly Cooking Challenge
    • Recipes by Diet
      • Vegetarian
      • Dairy Free
      • Gluten Free
      • Vegan
      • Mediterranean Diet
      • Paleo
      • Whole30
  • Meet Erin
  • Contact
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • Browse Recipes +
    • Recipes by Course +
      • Breakfast
      • Lunch
      • Dinner
      • Desserts
      • Drinks
      • Snacks
      • Sides
      • The Almond Eater Monthly Cooking Challenge
    • Recipes by Diet +
      • Vegetarian
      • Dairy Free
      • Gluten Free
      • Vegan
      • Mediterranean Diet
      • Paleo
      • Whole30
  • About Erin
  • Contact

Home » Recipes » Lunch

Instant Pot Chicken Noodle Soup

By Erin · January 12, 2020 · Updated October 11, 2021 · 4 Comments

Jump to Recipe Print Recipe
  • Share
  • Tweet
Dairy Free

This Instant Pot Chicken Noodle Soup tastes just like your childhood favorite soup, but better because it's homemade! Making it in the Instant Pot allows for easy prep and clean up, plus this recipe makes plenty of servings so you're sure to have leftovers. 

bowl of soup with noodles and chicken

Winter months have people craving one kind of food: soup. In an effort to use my Instant Pot more frequently, I decided to make homemade chicken noodle soup, and immediately knew that I had to share the recipe. It's nothing fancy, but one of those soup recipes that you can make over and over again without getting tired of it. Those are the best kinds of recipes, aren't they?

WHY THIS INSTANT POT CHICKEN NOODLE SOUP IS THE BEST

  • It's made in the Instant Pot, meaning both prep and clean up are super simple
  • It makes plenty of servings, so it will feed a handful of people or there will be leftovers, and who doesn't love leftovers?!
  • Your favorite childhood soup tastes even better when it's homemade

HOW TO MAKE CHICKEN SOUP IN THE INSTANT POT

Sauté the onion: Start by adding the onions and olive oil to the Instant Pot, then sauté for 3-5 minutes or until the onion is soft.

Pressure cook: Next, add the remaining ingredients EXCEPT the noodles. Press the "soup" setting on the Instant Pot, then set the timer to 10 minutes. It will take the IP 10 minutes or so to come to pressure, then the timer will count down from 10. Once the timer beeps, pressure release the valve (refer to your IP manual on how to do this), then carefully open the lid.

At this point, the chicken should be fully cooked. Remove the chicken, then use two forks to shred it.

Meanwhile, press the "sauté" setting on the Instant Pot, then add the noodles and cook them for 8-10 minutes or until they're soft. Once the noodles are cooked, add the shredded chicken back in.

how to make chicken soup in the instant pot

HOW LONG TO COOK INSTANT POT CHICKEN SOUP

It doesn't take long! For this soup, you'll set the pressure cook time to 10 minutes. If your chicken breasts are extra large in size, you may want to set the timer to 12 minutes just to be safe.

WAYS TO MAKE THIS SOUP EVEN BETTER

If you like classic chicken noodle soup, then just leave it as-is. If you want to add a little bit of pizzaz, sprinkle some red pepper flakes and/or shredded parmesan cheese on top.

Have dietary restrictions? Have no fear! You can still enjoy this soup.

Vegan: Omit the chicken altogether, or use vegan chicken (found in the frozen section at the grocery store) and vegetable broth instead of chicken broth.

Gluten free: Use gluten free pasta! With that said, gluten free pasta is a little more delicate, so I recommend cooking it over the stovetop, draining it, then adding it to the Instant Pot. Alternatively, you can add veggies in place of the noodles, like chopped zucchini or zucchini noodles. If you opt for zucchini noodles, simply spiralize them, then stir them into the Instant Pot and they should soften within a minute or two.

bowl of soup with noodles and chicken

OTHER INSTANT POT RECIPES

  • Instant Pot Vegetable Soup
  • Wild Rice Soup
  • Instant Pot Spaghetti Squash
bowl of soup with noodles and chicken

Instant Pot Chicken Noodle Soup

This Instant Pot Chicken Noodle Soup tastes just like your childhood favorite soup, but better because it's homemade! Making it in the Instant Pot allows for easy prep and clean up, plus this recipe makes plenty of servings so you're sure to have leftovers. 
5 from 1 vote
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 6
Author: Erin

Equipment

  • pressure cooker

Ingredients

  • 1 yellow onion diced
  • 2 tablespoon olive oil
  • 2 carrots chopped
  • 1 celery stalk sliced
  • 2 chicken breasts
  • 1 bay leaf
  • 3 tablespoon fresh parsley chopped
  • 8 cups chicken broth
  • 1 lb. pasta noodles
  • salt and pepper to taste

Instructions

  • Add onion and olive oil to the Instant Pot, then press the "sauté" setting and sauté the onion for 3-5 minutes or until it's soft.
  • Add all remaining ingredients EXCEPT the noodles to the Instant Pot. Press the "soup" setting and set the timer to 10 minutes, then place the lid on the Instant Pot, making sure valve is in the "sealing" position. It will take 10 minutes or so for the IP to come to pressure, then it'll begin counting down from 10.
  • Once the timer beeps, switch the valve to "venting" and pressure release the IP, then carefully remove the lid.
  • Remove the chicken from the Instant Pot and place it onto a cutting board. Use two forks to shred the chicken.
  • Meanwhile, add the noodles to the Instant Pot, then press "sauté". Cook the noodles for 8-10 minutes or until they're soft, then add the chicken back in and stir everything together. Add salt and pepper as needed and enjoy!

Notes

*Cook time includes time it takes for the Instant Pot to come to pressure 
**IP = Instant Pot 

Nutrition

Calories: 440kcal | Carbohydrates: 62g | Protein: 28g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 48mg | Sodium: 1255mg | Potassium: 800mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3580IU | Vitamin C: 28mg | Calcium: 52mg | Iron: 2mg
Did you Make this Recipe? Tag me Today!Leave a comment below and tag @thealmondeater on Instagram!
« No Bake Breakfast Cookies
Banh Mi Bowl (Paleo, Whole30) »

About Erin

Erin is the recipe developer, writer and photographer behind the healthy food blog, The Almond Eater. She's been blogging since 2014 and loves to create food for many different diets, including vegan, gluten free and/or Whole30 recipes.

Reader Interactions

Comments

  1. Amy says

    January 12, 2020 at 10:29 am

    Can this be done in crockpot?

    Reply
    • Erin says

      January 12, 2020 at 1:19 pm

      Yes! If you make it in the crockpot, cook it on low for 4-6 hours or high for 2-3 hours, and then cook the noodles over the stove and add them in separately.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

girl in kitchen

Hi, I'm Erin!

I share recipes for ALL diet types because I believe that healthy food should be incredibly delicious without being complicated. Learn more

Seasonal Picks

pasta salad made with mediterranean ingredients

Mediterranean Pasta Salad

bowl with lemon orzo salad beside a small dish of chopped fresh basil

Lemon Orzo Salad

cake on a cake stand with a slice cut out

Vegan Carrot Cake

berries and ice cream in a bowl

Gluten Free Rhubarb Crisp

Popular Recipes

pasta, peas and sausage in a skillet

Italian Chicken Sausage Pasta

bowl with ground pork and vegetables

Banh Mi Bowl (Paleo, Whole30)

a bowl of pasta with lentils and red sauce

Lentil Bolognese Recipe (Vegan + Gluten Free)

sweet potato brownies

Flourless Sweet Potato Brownies

dog eating cake

Mini Dog Birthday Cake

Caramelized Onion Spaghetti Squash | squash filled with onions, mushrooms and kale for a healthy, vegetarian meal | thealmondeater.com

Caramelized Onion Spaghetti Squash

As Featured On

Footer

  • Contact
  • Privacy
  • The Almond Eater Monthly Cooking Challenge

Copyright© 2023 | The Almond Eater. Site Credit

  • Facebook
  • Instagram
  • Pinterest
  • Twitter