Flavorful and easy Instant Pot chicken noodle soup that you don’t have to babysit. Warming and comforting, this chicken noodle soup is full of juicy chicken and tender noodles. I have adapted my grandma’s chicken noodle soup I grew up eating in Ukraine to a pressure cooker.
I make my homemade chicken noodle soup when someone is sick or when I simply don’t know what to make for dinner. It is so easy to throw chicken, water and a few simple spices in Instant Pot, walk away and have dinner ready in 1 hour. Are you in?
Tips for Best Instant Pot Chicken Noodle Soup
- Chicken pieces with skin and bones will produce more delicious broth than breasts.
- 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 to 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 it is cooked.
What Chicken Can I Use?
Any. Anything with bones and majorly dark meat is the best! My favorite meat to use when making chicken noodle soup is whole chicken. I remove half of the skin and trim 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.
Can I Cook This Soup with Frozen Chicken?
Yes. My piece of advice would be to add 10 minutes to cooking time. And add boiling water to speed up cooking but you don’t have to. 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
I included recipe for both: 6 quart and 8 quart models (I own 8 quart IP-DUO).
- Place chicken, onion, carrots, bay leaves and peppercorns in Instant Pot. Add 10 cups water or enough to fill up to 2/3 max line (if you have it).
- Close the lid, set pressure vent to Sealing and press Pressure Cooking on high pressure for 30 minutes.
- After 30 minutes, you can let pressure come down on its own. Or if you can’t wait, give it a few minutes (to prevent a lot of splatters) and then turn pressure valve to Venting position.
- 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. No need to remove the chicken. Only 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 the lid, turn on Keep Warm and let pasta “cook” for 15 minutes if using gluten free or egg noodles, and 25 minutes if using whole wheat pasta. Add dill and serve hot.
I tried pressure cooking pasta even for 2 minutes but it comes out overcooked and Instant Pot takes again so much time to come up to pressure, then come down. Ugh. You can’t really use Saute function either because it’s boiling soup too much turning it into a hot mess. Letting pasta sit in hot soup is THE BEST way to make chicken noodle soup in Instant Pot. Trust me, I tried it all.
15 minutes if using gluten free or egg noodles, and 25 minutes if using whole wheat pasta.
Why Vent Outside?
I get asked all the time. Often I do not have time to wait for a pressure cooker to bring pressure on its own. Venting Instant Pot is a smelly and often messy process. Especially with a lot of liquids inside, like chicken noodle soup. To keep my kitchen clean and house not smell with food for days, I vent Instant Pot outside. You will love it too!
Can I Freeze Leftovers?
Yes but only without the noodles. Set aside the amount of soup you plan on freezing before you add the noodles.
More Healthy Instant Pot Soup Recipes
- Instant Pot chicken tortilla soup full of flavor but simple ingredients.
- Instant Pot lentil soup will be the best vegetarian soup you ever made!
- Instant Pot black bean soup for when you forgot to soak the beans and crave Mexican food.
- Instant Pot Thai chicken soup that will blow your mind with its taste and veggie content!
Instant Pot Chicken Noodle Soup
Try my grandma’s tasty and comforting chicken noodle soup recipe cooked in pressure cooker. No sauteing and frozen chicken works, yup.
- 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
- 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. I recommend doing so with a long wooden spoon and outside. Trust me, it’s a messy process but I usually do not have time to wait.
- 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 if using gluten free or egg noodles, and 25 minutes if using whole wheat pasta.
- Open, add dill and serve hot. That was easy dinner in one pot.
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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