Name: Instant Pot Chicken Noodle Soup
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6 people
Ingredients: 2 pounds boneless skinless chicken breast; 8 cups chicken broth; 1 large white onion; 1 cup sliced carrots; 1 cup sliced celery; 2 cloves garlic; 1 bay leaf; ½ cup fresh parsley; 1 tablespoon salted butter; 2 tablespoons chicken bouillon powder; 1 teaspoon dried thyme; 2 teaspoons salt; 1 teaspoon ground black pepper; 6 ounces egg noodles

Soup Season

This Instant Pot Chicken Noodle Soup guarantees a spoonful of cozy comfort food in every bite! Fresh ingredients such as chicken, carrots, celery, white onion, garlic, parsley, and thyme work together to deliver the best tasting homemade soup you’ll ever have!

Serve this Easy Chicken Noodle Soup up to your family on a rainy day, those crisp fall evenings, or just when the craving hits for a bowl full of homemade goodness!

Ingredients For Instant Pot Chicken Noodle Soup

This Instant Pot Chicken Noodle Soup Recipe is filled with fresh ingredients to ensure the best tasting soup possible! To make this meal you’ll start with boneless skinless chicken breast that then gets cooked right in the instant pot before being shredded into bite-sized pieces.

Along with the chicken, the core of this soup is made up of sliced carrots, sliced celery, diced onions, and egg noodles. The cozy flavoring is then made up of chicken broth, pressed garlic cloves, bay leaf, chopped fresh parsley, salted butter, chicken bouillon powder, dried thyme, salt, and ground black pepper.

Then serve your bowl of soup up with saltine crackers, grilled cheese sandwiches, or homemade biscuits!

How To Make Instant Pot Chicken Noodle Soup

Add the chicken, chicken broth, water, onion, carrots, celery, garlic, bay leaf, fresh parsley, butter, chicken bouillon powder, thyme, salt, and pepper to the instant pot. Stir to combine.
Cook on the pressure cook setting. Then use the quick release or natural release once it’s done cooking.

3. Transfer the chicken from the instant pot onto a cutting board to allow it to rest.

4. Add the egg noodles to the instant pot and press the saute function. Boil the noodles until they’re just turning soft.

5. Shred the chicken and then add it back into the instant pot.

6. Remove the bay leaf and then serve the soup warm!

How To Store Leftover Homemade Chicken Soup

Store any leftover Pressure Cooker Chicken Noodle Soup in an airtight container in the refrigerator. Enjoy for up to 3 days.

This soup can also be frozen for up to 6 months. If you choose to freeze it I recommend storing it in small airtight containers that are easy to reheat.

Here are more well-loved soup recipes that you can turn to all season long!

Easy Roasted Tomato Soup – Made with freshly roasted tomatoes, ready to enjoy in an hour!
Sweet Potato Soup – A 20-minute prep creamy, hearty soup that’s perfect for chilly nights!
Slow Cooker Creamy Wild Rice Soup – Loaded with a wild rice blend, fresh carrots, and celery!
Loaded Cauliflower Soup – Healthy soup that’s made of fresh cauliflower, sweet onion, and garlic!
Butternut Squash Sausage and Kale Soup – Best enjoyed with a warm slice of crusty bread!
Matzo Ball Soup – A fast and comforting recipe for chicken soup with homemade matzo balls!

Ingredients

6 people

Steps

Add the chicken, broth, water, onion, carrots, celery, garlic, bay leaf, fresh parsley, butter, chicken bouillon powder, thyme, salt, and pepper to the pot. Stir to mix.
Set the instant pot to pressure cook for 12 minutes.
When cooking time is over you may use the quick release or natural release.
Remove the chicken from the pot. Place it on a clean cutting board and allow it to rest for a few minutes.
While the chicken is resting, add the egg noodles to the instant pot and hit the saute function.
While the noodles are boiling, shred the chicken.
Boil until the noodles are just turning soft. It should take no more than 5 minutes.
Add the shredded chicken back to the pot.
Remove the bay leaf before serving.

Notes

How To Store: Store any leftover Pressure Cooker Chicken Noodle Soup in an airtight container in the refrigerator. Enjoy for up to 3 days.
How To Freeze Chicken Noodle Soup: This soup can also be frozen for up to 6 months. If you choose to freeze it I recommend storing it in small airtight containers that are easy to reheat. I also personally recommend omitting the noodle and cooking them fresh on the stovetop and adding to the thawed soup. Pasta doesn't always freeze well.
Can I Use Frozen Chicken In This Instant Pot Recipe? You certainly can! Just increase the cooking time by 15 minutes and then check that the internal temperature of the chicken is at least 165 degrees F.
Can I Use A Whole Chicken Instead Of Chicken Breasts? Absolutely! You can use a whole chicken or really whatever pieces of chicken you like! Just keep in mind to use a whole chicken you'll cook it for 6 minutes per pound.
Could I Use Dried Parsely Instead Of Fresh Parsley? Yes, you can, just substitute the fresh out for 2 Tablespoons of dried parsley.
What Can I Use Instead Of Chicken Broth? You could also use chicken stock or vegetable broth. If you'd like you could even whip up your own chicken broth by using water and chicken bouillon granules or cubes. To do so, use 1 teaspoon of granules or 1 cube per 1 cup of water.
Can I Swap Out The Garlic Cloves For Garlic Powder? Yes, you can substitute the garlic cloves for 1/4 teaspoon of garlic powder.

Nutrition

Calories344
Carbs28g
Protein39g
Fat8g
Saturated fat3g
Fiber3g
Sugar3g
Sodium2550mg

Estimates per serving, when a serving size is listed.

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