by Olena

Instant Pot Chicken Noodle Soup (Video)

by Olena

5 from 11 reviews

Instant Pot Chicken Noodle Soup just like my Ukrainian grandma used to make. It is easy, hearty, healthy and delicious. Serve with fresh dill or parsley, lots of pepper and toasted whole grain bread. Yum!

As a Ukrainian, I have a rotation of chicken soups going on at all times. Chicken noodle vegetable soup and healthy chicken wild rice soup are on the menu year round.

Instant Pot Chicken Noodle Soup

Instant Pot Chicken Soup

Instant Pot chicken noodle soup is chicken soup you don’t have to babysit. Full of juicy chicken pieces, tender noodles and flavorful clear broth. Sign me up.

I have adapted my grandma’s chicken noodle soup I grew up eating in Ukraine to an Instant Pot.

Pressure cooking is not the quickest method to make chicken noodle soup from scratch. It involves a few steps but all of them are “dump and go”.

Short on time? Make quick chicken noodle soup in 40 minutes.

Looking for more dinner ideas? Check out my most popular collection of 30 healthy Instant Pot recipes.

Instant Pot Chicken Noodle Soup Recipe

Ingredients You Will Need

  • Chicken (lots of details below)
  • Onion
  • Carrots
  • Pasta
  • Simple spices

The Best Chicken to Use

Any. Anything with bones and majorly dark meat is the best!

  • Whole chicken. My favorite meat to use when making chicken noodle soup. I remove halfor all skin and trim the fat. And if I have time, first I make one batch of broth. Then I dilute half of the chicken broth with water, add it back to Instant Pot with chicken and cook again for soup. The other half of broth I dilute with water too, cool and freeze. I just find whole chicken produces such a concentrated broth, it’s almost a waste not to “squeeze” as much as you can from 1 bird.
  • When I use drumsticks and/or thighs, I like to remove some skin for balance of flavor and fat content.
  • You can use chicken breast but of course broth won’t be as rich and flavorful.
  • Frozen chicken. Any frozen chicken pieces mentioned above will work. Add 10 minutes to cooking time and add boiling water to speed up cooking (optional). Keep in mind, with frozen chicken Instant Pot will just take longer to come to pressure because it needs to heat up frozen chicken longer. That’s it.

How to Make Instant Pot Chicken Noodle Soup

If you are new to pressure cooking, check out my Instant Pot guide. It explains what happens, why and how to avoid failures. If you don’t have an Instant Pot yet but are thinking about buying one, I explain which Instant Pot to buy in my humble opinion.

I included Instant Pot chicken noodle recipe for both 6 quart and 8 quart models.

  1. Cook chicken with spices. Add chicken, carrots, whole peeled onion, spices and water to make flavorful broth. Cook on High Pressure for 30 minutes and then do Quick Release.
  2. Strain the broth. With a small mesh strainer remove and discard onion, bay leaves, peppercorns, foam and any floating pieces. Do it gently without disturbing broth too much and going very deep. Broth will be clear as things settle. Discard or dice carrots for pop of colour.
  3. Separate chicken into pieces. At this point chicken is so cooked, you can  easily break it into pieces with a long utensil right inside the pot. No need to remove the chicken. Only bones if you wish (they are super soft, so I take out only big ones).
  4. Add seasonings and noodles. Add salt, oregano, basil, garlic powder and uncooked noodles. Use small shape pasta or broken into pieces noodles. White, whole wheat, gluten free or egg noodles work.
  5. “Cook” pasta for 10-15 minutes. Stir everything, close the lid, turn on Keep Warm and let pasta “cook” for 10-15 minutes.
  6. Add fresh dill or parsley and serve hot.

Best Instant Pot Chicken Noodle Soup

Tips for Best Chicken Soup

  • Keep onion whole and don’t trim off “the hairy end”. It will be easy to discard. Treat half of large onion the same way.
  • Adding celery almost ruined this soup for me, personally. Its flavour was way too strong and texture mushy.
  • Do not add noodles with chicken.
  • If you add boiling water in the beginning, Instant Pot will take less time to come to pressure.
  • Add frozen vegetables like peas and corn to bulk up the soup after cooking.
  • Add fresh herbs to the pot right before serving. Otherwise, they will “cook”.

Can I Freeze Leftovers?

Yes but only without the noodles. Set aside the amount of soup you plan on freezing before you add pasta.

Instant Pot Chicken Noodle Soup frozen chicken

More Healthy Instant Pot Soup Recipes

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Print

Instant Pot Chicken Noodle Soup

5 from 11 reviews

Instant Pot Chicken Noodle Soup just like my Ukrainian grandma used to make. It is easy, hearty, healthy and delicious!

  • Author: Olena of ifoodreal.com
  • Prep Time: 5 minutes
  • Cook Time: 45 minutes
  • Total Time: 50 minutes
  • Yield: 7 (6 Qt.), 11 (8 Qt.) servings 1x
  • Category: Soup and Stew
  • Method: Instant Pot
  • Cuisine: Ukrainian
Scale

Ingredients

6 Quart Instant Pot

  • 2 lbs chicken*
  • 1 small onion, peeled and whole**
  • 2 large carrots, peeled and chopped
  • 2 bay leaves
  • 3 peppercorns
  • 10 cups water or to max line (2/3 full)***
  • 1 3/4 tsp salt
  • 1 tsp oregano
  • 1 tsp basil
  • 1 1/2 tsp garlic powder
  • 8 oz (2 cups) any pasta
  • 1/2 bunch dill or parsley, finely chopped

8 Quart Instant Pot

  • 3 lbs chicken*
  • 1 small onion, peeled and whole**
  • 3 large carrots, peeled and chopped
  • 3 bay leaves
  • 5 peppercorns
  • 15 cups water or to max line (2/3 full)***
  • 2 1/2 tsp salt
  • 1 1/2 tsp oregano
  • 1 1/2 tsp basil
  • 2 tsp garlic powder
  • 12 oz (3 cups) any pasta
  • 1 bunch dill or parsley, finely chopped

Instructions

  1. In Instant Pot, place whole chicken, onion, carrots, bay leaves and peppercorns.
  2. Add cold water enough to fill up to 2/3 full line or approximately 10 cups.***
  3. Close the lid, set pressure vent to Sealing and press Pressure Cooking for 30 minutes. Display will say ON, Instant Pot will take about 30-40 minutes to come to pressure, you will see a bit of steam coming out from a valve, then float valve will rise and countdown from 30 minutes will begin.
  4. After, your Instant Pot needs to bring pressure down before you can open it, which will be indicated by a dropped down float valve. You can let it do it on its own which will take at least 30 minutes – Natural Release. OR you can do Quick Release by turning pressure valve to Venting position, which takes 3-4 minutes.
  5. Open the lid and using a mesh strainer discard any foam, onion, bay leaves and peppercorns.
  6. At this point chicken is so cooked, you can easily break it into pieces with a long utensil right inside the pot. Remove bones if you wish (they are super soft, so I take out only big ones).
  7. Add salt, oregano, basil, garlic powder and pasta.
  8. Stir, close lid, turn on Keep Warm and let pasta “cook” for 15 minutes.
  9. Open, add dill and serve hot. That was easy dinner in one pot.

Store: Refrigerate in an airtight container or inner Instant Pot pot with a fitting glass lid for up to 5 days.

Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw on a stovetop covered on low.

Notes

*I recommend using small whole chicken with fat trimmed and skin removed. Drumsticks, thighs or legs would be great too.

**If you don’t trim off “the hairy end”, onion will stay together and will be easy to discard.

***If your inner pot doesn’t have 2/3 full marking, it is very important to fill the pot only 2/3 full when pressure cooking. Ignore the cups, L and near the edge Max ticks. Your pot always should be not more than 2/3 full when making soup (read more).

 Did you make this recipe? Please give it a star rating in the comments.

olena osipov in the studio

Hello and welcome to iFOODreal.

My name is Olena Osipov. I'm a mom to 2 boys and a wife to Alex. And this is our healthy family recipes blog. I grew up in Ukraine on real food. As an adult, I tried many diets without results. Now for over 10 years, I cook quick and easy healthy meals for my family. I can help you with “What’s for dinner?” too.

What You Will Find Here

Healthy family recipes with simple ingredients. Many are inspired by my Ukrainian heritage. I share mostly dinner recipes because it just never ends... I’m obsessed with healthy freezer meals. And more than in love with my Instant Pot.

A Little More About Me

Originally from Ukraine, I now reside on magic Vancouver Island in British Columbia, Canada with my family. I started this blog in 2012 when I ended up at home with 2 small kids unemployed and a wee bit chubby.

30 comments on “Instant Pot Chicken Noodle Soup (Video)

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  1. Hi Olena,

    I wanted to make бульон in IP & could not find recipes for just the broth. Was wondering why you didn’t have it, either. Then finally decided to take a look at your chicken noodle soup, & lo & behold – a recipe for IP бульон. I should have known. Basically, I needed to figure out the cooking time. I already know how to make бульон. As a matter of fact, it was the first meal I prepared for my new husband when I got married 34 yrs ago. But I digress. This is very helpful & I hope it works our as well for me as it does for you.
    Quick question, though. I want to add some chicken feet to my broth. Haven’t done it in years, want to start up again. Do you think/know if they will do well in IP?
    Thanks in advance.

    1. Yes feet will do just fine. Perfect! This is like broth and I have bone broth recipe. It Thai is broth without noodles. I didn’t get to chicken stock recipe yet haha. Enjoy!

  2. Being a mom of two boys who love my “soupchik” this is a perfect recipe! They love the soup and so do I! I am a big fan of your recipes! Thank you!

  3. Delicious ? and so easy to make. I haven’t been disappointed yet with any of Olena’s recipes.

  4. Absolutely amazing recipe. I love it when I just want to put something in the pot to cook for dinner and have a meal about an hour and a half later. Probably one of the easiest meals I’ve ever made, and it’s absolutely delicious! Thank you so much! 🙂

    1. Great question. I am in the process of updating this recipe with that type of questions. If you are planning on doing natural release then cook time is the same. But for quick release I would add 10 mins extra just in case. Usually with frozen food in instant pot it just takes longer time to build up pressure but cooking time is the same. But just in case throw in extra few minutes. Also you can use boiling water to speed up pressure build up. Enjoy!

  5. Thank you for the recipe! I love your blog and use recipes often. How long do you put Catelli Smart type pasta to cook for? Not sure if that is considered whole wheat or not.

    1. Hi Natasha. Sorry this is so late. I was away on vacation. Just looked it up and it’s still white pasta with extra fiber from oats. Isn’t Catelli smart in marketing lol. Anyways, I would do 15 minutes for it.
      And thank you and so happy you enjoy my recipes!:)

  6. Olena, this soup sounds excellent! One question: instead of garlic powder, do you think I can use fresh garlic and if yes, chopped or whole (like the onion) and how much for 6 qt Instant Pot? Thanks!

      1. I did make the soup just now! It was perfect on a cold day here in Texas. And I used garlic powder like you suggested instead of fresh garlic, and the combination of all herbs and spices was perfect! The only thing I added was some turmeric powder, as I love that spice… So all in all, it’s a perfect recipe for a hearty chicken soup without much labor at all! Thank you very much! 🙂

          1. Just one more comment, Olena: you were so right about NOT letting the pasta in the soup cook at pressure, but just on “Keep Warm” – this way it was perfect, not overcooked. Great point!… (I used whole wheat elbow macaroni…)

    1. Well, I wouldn’t say it’s THAT challenging (I mean I am a mother of 2 boys, I have been through challenges haha), it just needs experimenting with.

  7. I just wanted to chime in and say THANK YOU for this recipe. I’ve been following you for years now, have never commented on any of your posts, but I’ve made plenty of your delicious recipes. I really appreciated the thought, research, and care that went into the creation of this recipe. I just got an Instant Pot for Christmas and (like many of my friends who ALSO received Instant Pots) I’m pretty stumped as to how to use it – this recipe is what I’m sharing with all my similarly clueless friends who have no idea where to start.

    Thank you so much for taking the time to explain the “whys” and “whats” for all us confused Instant Pot owners!! Stay warm and I look forward to more of your recipes for the IP!

    1. You are very welcome! So nice to hear! IP can be intimidating and requires experimenting for sure. So far, a few recipes I have tried from a book that came with it, my times were different.

  8. I am curious why did you use it as a pressure cooker rather than slow cook function? I also bought one on that sale and was thinking of being able to brown right in it and then slow cook. I have some recipes that make sense to pressure cook, especially beans and slow cooking grains like farro but chicken soup? So curious why you felt to use it as pressure cooker thanks!! I so enjoy your blog

    1. Hi Jillaurie. Because specifically yesterday I needed chicken noodle soup for lunch ready in less than an hour without standing above it, removing foam and checking on it while it cooks on the stove. I went on to do 100 other things and huge amount of soup was ready without me. That’s convenience of Instant Pot – you can leave it. You can totally slow cook it if you have 8-10 hours and have it for dinner, no problem – just know IP original inner pot doesn’t really brown. I have slow cooker recipe too. Or stovetop. Anything works depending on your schedule. I will be making recipes in IP only that make sense to pressure cook.
      Glad you are enjoying my recipes!:)

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