Instant Pot Chicken Noodle Soup (or Stovetop)
An easy recipe for Instant Pot Chicken Noodle Soup, perfect for cold winter days! This soup is so quick and easy to make in your pressure cooker! Stovetop cooking instructions are also included in the recipe.
For the longest time I resisted buying an Instant Pot. I didn’t understand what all the fuss was about. And if I’m being honest, the idea of a pressure cooker scared me a little bit.
Well, I finally gave in and asked for one for Christmas! Mainly for the blog. 🙂 I know many of you have an instant pot and are looking for healthy recipes to cook in it.
I never expected how much I would love my Instant Pot!
While it’s not exactly “instant” since it takes about 10 minutes to come to pressure before the cook time and then 10 minutes to naturally release the pressure after the cooking time (unless you do a quick release), it is really convenient for one pot cooking.
One of my favorite things about the Instant Pot is that you can sauté in it before pressure cooking. I also love how hands off it is and how you can make a meal in much less time than it would take otherwise.
The other night I wasn’t sure what to make for dinner so I cooked some dried black beans in my Instant Pot. I didn’t even soak them beforehand and they cooked in about 30 minutes. The beans were so much better than from a can. They were delicious in bean and cheese burritos!
We are also addicted to this Instant Pot Chicken Tortilla Soup. I’ve made it three times in two weeks!
If you’ve been debating about getting an Instant Pot for yourself, I highly recommend going for it! I wasn’t sure if I should get the 6 quart or the 8 quart. I decided to go with the 8 quart since my family is large, but if you have a smaller family I would recommend the 6 quart.
I decided to try making chicken noodle soup in my Instant Pot because my kids and I caught one of the bugs that’s been going around. It seems this winter is a pretty bad one when it comes to illnesses. I hope you and your family have been staying healthy! (We’ve been drinking lots of these immunity boosting smoothies to help!)
This Instant Pot Chicken Noodle Soup helped us to feel a little bit better. And it was really easy to make! If you don’t have an Instant Pot or other pressure cooker, you can still make this healthy chicken noodle soup! I’ve included directions for how to make the soup on the stove below.
How to make this Instant Pot Chicken Noodle Soup:
- First, use the Instant Pot’s sauté function to cook the chicken and vegetables for a few minutes. They will finish cooking during the pressure cook time.
- Then, add the rest of the ingredients (including the noodles!) and pressure cook on high pressure for 6 minutes.
- Allow the pressure to naturally release for just 2 minutes (just leave the IP alone once the cook time ends).
- Finish releasing the pressure with a quick release: carefully use a potholder, towel, or long spoon to move the valve to venting. A lot of hot steam will escape. Once the steam stops coming out and the red float valve drops down, the pressure has all been released and you can carefully open your Instant Pot.
More nourishing soup recipes:
Instant Pot Chicken Noodle Soup (Pressure Cooker or Stovetop)
An easy recipe for Instant Pot Chicken Noodle Soup, perfect for cold winter days! Stovetop cooking instructions are also included in the recipe.
- ¾ pound boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 4 medium carrots, peeled and sliced
- 4 ribs celery, chopped
- 3 cloves garlic, minced
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 8 cups low sodium chicken broth
- 6 ounces egg noodles
Instant Pot (Pressure Cooker) Instructions:
- Cut chicken into bite-size pieces.
- Turn instant pot on sauté setting and add olive oil. Once heated, add the chicken and cook, stirring often, for 3 minutes. Add the onion, carrots and celery and cook, stirring, until veggies start to soften and chicken just begins to brown, 2-3 minutes. Stir in the garlic.
- Turn off instant pot.
- Add the basil, oregano, thyme, salt, pepper, broth and noodles. Stir well.
- Seal the instant pot lid and turn the valve to sealing. Pressure cook on high pressure for 6 minutes.
- Allow the Instant Pot to naturally release for 2 minutes (by leaving it off after it finishes cooking). Then, carefully do a quick pressure release by using a towel or potholder to carefully turn the valve to venting to release the steam and pressure. A quick release will ensure that the noodles do not over cook.
- Stir and serve.
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the onion, carrots and celery and cook, stirring occasionally, for 2-3 minutes. Add the garlic and cook, stirring, for 1 minute.
- Add the whole chicken breasts, broth, basil, oregano, thyme, salt and pepper to the pot. Increase heat to high and bring to a boil.
- Once boiling, cover and reduce heat to a simmer. Let soup simmer for about 20 minutes or until chicken is cooked through. Chicken should register at least 165 degrees F on an instant read thermometer.
- Remove chicken to a bowl or cutting board and let cool slightly before shredding with two forks. Return chicken to pot.
- Meanwhile, add the egg noodles to the pot and bring to a boil. Cook until noodles are done, about 8-10 minutes, stirring occasionally.
- Stir and serve.
Nutrition information calculated using an online calculator. Nutrition information is an estimate and will vary by exact brands/ingredients used.
Yield: 6 (1 1/2 cup) servings, Serving Size: 1.5 cups
- Amount Per Serving:
- Calories: 232 Calories
- Total Fat: 8g
- Saturated Fat: 1.5g
- Cholesterol: 58mg
- Sodium: 421mg
- Carbohydrates: 17g
- Fiber: 2.5g
- Sugar: 4g
- Protein: 23g
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