Homemade Instant Pot Chicken Noodle Soup just like my Ukrainian grandma used to make but easier with a pressure cooker. A healthy comfort food dinner with tender chicken, veggies and egg noodles in a flavorful broth!

As a Ukrainian, I keep Instant Pot chicken and rice soup, pressure cooker stuffed pepper soup and hearty chicken and potato stew on regular rotation during soup season.

instant pot chicken noodle soup ready to be served in a bowl with garnish

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 recipe first to the stovetop, then slow cooker and now to Instant Pot.

Pressure cooking is a hands off method to make chicken noodle soup from scratch. It involves a few steps but all of them are “dump and go”. It’s ready in under 2 hours, but tastes like it simmered all day!

I just love healthy Instant Pot recipes!

Why Make Instant Pot Chicken Soup?

  • Homestyle classic: Chicken soup brings up all sorts of comforting cozy thoughts at the mere mention of it!
  • Healthy: Chicken soup is contains protein, fiber, vitamins and minerals which can be a boost for your immunity during cold season.
  • Kid friendly: Kids love chicken noodle soup, this is one dinner you can count on serving with no complaints.
  • Lower sodium: Making homemade chicken noodle Instant Pot allows you to control the amount of salt and other ingredients you add.
  • Hands off: Pressure cooker chicken noodle soup is great for those busy days you are doing work around the house or the kids are home for a snow day! 
  • Rich flavor: Thanks to the magic of the pressure cooker this soup has that simmered all day deep flavor!

Looking for more ideas for all things chicken and pressure cooker? Check out this collection of Instant Pot chicken recipes.

instapot chicken noodle soup with noodles rolled up beside the bowl

Ingredients for Instant Pot Chicken Noodle Soup

  • Chicken: Any chicken parts with bones and majorly dark meat is the best. If using breasts, chicken broth won’t be as rich and flavorful. When I use drumsticks and/or thighs, I like to remove some skin for balance of flavor and fat. Save money buying pre-packed chicken and cut your own. Frozen chicken is OK too, just make sure pieces are seperated.

Chicken noodle Instant Pot can also be made with a small whole chicken! Trim fat and remove skin before placing in the Instant Pot and if you have time make homemade chicken broth first.

  • Chicken broth or water: If using chicken breasts, use 1/2 broth and 1/2 water. Other chicken cuts, use chicken broth for best flavorful results.
  • Veggies: Onion for aromatic taste and flavor and carrots add sweetness.

Why no celery? While this is a common soup ingredient, I found that it added a peculiar strong taste and turned out mushy when added to delicate Instant Pot chicken soup.

  • Pasta: White, whole wheat or gluten free egg noodles work.
  • Simple spices: Oregano, garlic powder, peppercorns, and bay leaves add rich flavor to Instapot chicken noodle soup.
  • Salt and pepper: Just a small amount to season and taste, adjust sodium accordingly if your broth is not low sodium.
  • Fresh herbs: Dill or parsley for garnish.
instant pot chicken noodle soup recipe ingredients egg noodles carrot chicken

How to Make Instant Pot Chicken Noodle Soup

  • Cook chicken with spices. Add chicken, carrots, whole peeled onion, bay leaves, peppercorn 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.
  • 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. If your chicken has bones, remove large pieces. If using chicken breasts, remove on a plate and shred with 2 forks.
  • Add seasonings and noodles. Add salt, oregano, basil, garlic powder and uncooked noodles. Stir everything, close the lid, turn on Keep Warm and let pasta “cook” to al dente for 10-15 minutes.

Optional Add-In’s and Variations

  • Whole chicken: My favorite meat to use when making chicken noodle soup. I remove half or all skin and trim the fat. And if I have time, first I make one batch of pressure cooker chicken broth. Then I dilute half of the 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.
  • Frozen veggies: Add frozen vegetables like peas and corn to bulk up the soup after cooking.
  • Root veggies: Some readers have added parsnip with the carrots for a different twist. You may also like this chicken noodle with vegetable soup recipe.
  • Seasonings: Use Italian seasoning instead of oregano, add crushed dried thyme or minced fresh thyme if you wish.
  • Pop of heat: Add a pinch of red pepper flakes.
  • Squirt of lemon juice: At the end brightens overall flavors of soup.
  • Other noodles: While egg noodles are preferred for Instapot chicken soup, any noodle can work! Macaroni noodles (leftover from pressure cooker mac and cheese), ditalini, rotini etc. Just note that some noodles will cook faster than others!

Tips for Best Results

  • Whole onion: 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. The onion is just meant to add flavor, leave the skin on if you would like the broth to have a golden hue. 
  • No celery: Adding celery almost ruined this soup for me, personally. Its flavour was way too strong and texture mushy.
  • Add pasta later: Do not add noodles with chicken.
  • Speed up pressurizing: If you add boiling water in the beginning, Instant Pot will take less time to come to pressure.
  • Fresh herbs: Add fresh herbs to the pot right before serving. Otherwise, they will “cook”.

FAQs

Can I use frozen chicken for Instant Pot chicken soup?

Yes, just make pieces are separated. Instant Pot will take longer to come to pressure. For frozen whole chicken, you may want to Natural Release or add another 10 minutes for Quick Release.

What do I do if my chicken is rubbery?

This means it is not cooked all the way. Close the lid and pressure cook a few minutes longer.

Can I use Instant Pot soup setting?

No, I don’t recommend that. This soup has only been tested using the specific timing on Manual or High Pressure.

Do I need to cook noodles separately for chicken noodle Instant Pot?

Yes and no for healthy pasta recipes. If you plan on eating within two days, just add noodles to Instant Pot and enjoy! If you are planning to freeze soup or keep longer than a few days, see storage notes below.

Can I use frozen egg noodles?

Yes, they might need a few extra minutes to cook or pressure cooker for 0 minutes.

Can I use a rice instead of pasta?

This recipe has not been tested for rice, I would just make Instant Pot chicken and rice soup.

I chopped my onions instead of leaving them whole, do I need to remove them?

No, unless you are really opposed to onions! They will be soft and tender enough to eat in the soup.

Can I use turkey instead of chicken?

This recipe has only been tested with chicken! But you can make turkey noodle soup instead.

instant pot chicken soup with carrots and parsley garnish

How to Serve Pressure Cooker Chicken Noodle Soup?

While I love to keep it simple and serve it with a loaf of whole grain bread or almond flour bread, here are some other topping ideas:

  • Crackers: Oyster, saltine, whole grain or even gluten free crackers.
  • Croutons: Adds a delicious crunch and taste.
  • Parmesan: Always a lovely addition to topping off soup.
  • Hot sauce: Love things with heat? Add a dash of hot sauce on top!

And if you are feeding hungry teenagers, here are some additional sides for Instapot chicken soup:

Of course at my house we always have muffins in abundance. Serve your soup with any of these healthy muffin recipes!

How to Store Instapot Chicken Soup?

Storing: Chicken soup will last in the fridge for a few days but keep in mind with each day noodles “swell up”. Therefore, 2 days is pushing it. But good thing is, broth-y pasta soups like this one and chicken noodle vegetable soup is gone fast in our house. If it’s not the case for you, I recommend to cook pasta separately and add before serving to the bowls.

Freezing: If you plan on freezing soup, do not add pasta. Either cook noodles separately and add to each bowl, or scoop out pasta before freezing.

The best tip for freezing chicken noodle soup: Set aside the amount of soup you plan on freezing before you add pasta.

Reheating: Always reheat only the amount you will eat at that time. Do not heat entire pot multiple times – it spoils the food. Simmer desired amount on low for 5 minutes or so.

More Instant Pot Soup Recipes

instant pot chicken soup in a bowl with a spoon beside bowl for eating
instant pot chicken noodle soup

Instant Pot Chicken Noodle Soup

Homemade Instant Pot Chicken Noodle Soup just like my Ukrainian grandma used to make but easier with a pressure cooker. A healthy comfort food dinner with tender chicken, veggies and egg noodles in a flavorful broth!
5 from 34 votes
Servings 7 (6 Qt.), 11 (8 Qt.) servings
Calories 270
Prep Time 5 minutes
Cook Time 45 minutes
Pressure Build Up and Release Time 45 minutes
Total Time 1 hour 35 minutes

Ingredients 
 

6 Quart Instant Pot

8 Quart Instant Pot

Instructions 

  • In Instant Pot, place chicken, onion, carrots, bay leaves, peppercorns and water (half chicken broth if cooking with breasts).
  • Close the lid, set pressure vent to Sealing and press Pressure Cook on High or Manual for: whole chicken and bone-in pieces – 30 minutes, chicken breasts – 10 minutes.
  • After, wait for 10 minutes and 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 using chicken breasts, remove on a plate and shred with 2 forks.
  • Add oregano, garlic powder, salt, pepper and egg noodles. Stir, close the lid, turn on Keep Warm and let noodles “cook” for 10 minutes.
  • Open, add fresh parsley or dill and serve hot. That was easy dinner in one pot.

Video

Notes

  • Store: Chicken soup will last in the fridge for a few days but keep in mind with each day noodles “swell up”. Therefore, 2 days is pushing it for me. Reheat in microwave or stove top only amount you plan on eating.
  • Freeze: If you plan on freezing soup, do not add pasta. Either cook noodles separately and add to each bowl, or scoop out pasta before freezing.
  • If using whole chicken*: I recommend using small whole chicken with fat trimmed and skin removed. Drumsticks, thighs or legs would be great too.
  • Make broth and save half for later*: My favorite meat to use when making chicken noodle soup is whole chicken. I remove half or 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.
  • Whole onion**: 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.
  • Water or broth***: If using whole chicken or chicken pieces, add water. If using chicken breasts, use 1/2 water and 1/2 chicken broth.
  • Don’t go over 2/3 full***: 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).
See recipe post for more tips and FAQs.

Nutrition

Serving: 1.5cups | Calories: 270kcal | Carbohydrates: 28g | Protein: 16g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 47mg | Sodium: 640mg | Fiber: 2g | Sugar: 2g
Course: Soup and Stew
Cuisine: Ukrainian
Author: Olena Osipov
Did you make this recipe?Mention @ifoodreal or tag #ifoodreal!

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About Olena

Welcome! I grew up in Ukraine watching my grandma cook with simple ingredients. I have spent the last 11 years making it my mission to help you cook quick and easy meals for your family!

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Comments

  1. 5 stars
    I love this recipe, have made it twice and it is delicious. I have a 3.5lb chicken to cook up and If I only have a 6qt instant pot, can I adapt this recipe to making a stovetop soup in a big stock pot? what would you recommendations be?

  2. 5 stars
    This was the first recipe I used in my new instant pot. Will most definitely make it again. Absolutely delicious! I used boneless/skinless chicken thighs (it was on sale at the time), added a parsnip with the carrots (next time I’ll add one more carrot and parsnip), three cloves of garlic with the onion, and added 2 oz of dried shiitake mushrooms, half of the liquid was sodium-free broth. I used chickpea noodles.

    Thank you for making my very first instant pot recipe a wonderful meal!

  3. 5 stars
    Very good. The house smelled wonderful! I used semi-frozen chicken and it was falling apart after 25 minutes. I added frozen vegetables and pressurized for 3 minutes. Then added pasta and followed the rest of the directions.

  4. 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!

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