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!
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.
Ingredients You Will Need
- Chicken (lots of details below)
- 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.
- 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.
- 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.
- 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).
- 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.
- “Cook” pasta for 10-15 minutes. Stir everything, close the lid, turn on Keep Warm and let pasta “cook” for 10-15 minutes.
- Add fresh dill or parsley and serve hot.
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.
More Healthy Instant Pot Soup Recipes
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Instant Pot Chicken Noodle Soup
Instant Pot Chicken Noodle Soup just like my Ukrainian grandma used to make. It is easy, hearty, healthy and delicious!
- 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
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
- In Instant Pot, place whole chicken, onion, carrots, bay leaves and peppercorns.
- Add cold water enough to fill up to 2/3 full line or approximately 10 cups.***
- 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.
- 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.
- Open the lid and using a mesh strainer discard any foam, onion, bay leaves and peppercorns.
- 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).
- Add salt, oregano, basil, garlic powder and pasta.
- Stir, close lid, turn on Keep Warm and let pasta “cook” for 15 minutes.
- 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.
*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).
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