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4.8 from 18 votes

Instant Pot Chicken Noodle Soup

Classic and comforting chicken noodle soup prepared easily right in the Instant Pot with simple seasonings and a flavorful broth! Delicious with a side of Ciabatta bead! 

Prep Time
5 mins
Cook Time
5 mins
Preheating Time
10 mins
Total Time
30 mins
Servings: 8
Calories: 164 kcal
Course: Soup
Cuisine: American

Ingredients

  • 3 Tablespoons butter
  • 1 yellow onion diced (small/medium)
  • 4 celery stalks diced
  • 1 cup carrots diced
  • 1 teaspoon dried parsley
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon mustard powder
  • ¼ teaspoon Turmeric
  • ½ teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon hot sauce
  • 1 teapsoon soy sauce
  • 2 lbs. bone-in chicken breasts skin on, if possible.
  • 8 cups chicken broth
  • ¾ cup frozen green beans optional
  • 2 cups uncooked egg noodles

Instructions

    Cup of Yum
  1. Turn on the Sauté setting on the Instant Pot and melt the butter. Add the diced onion, celery, and carrots and stir until the onions become soft and translucent, about 5 minutes. Add the parsley, basil, oregano, thyme, mustard powder, turmeric, salt, pepper, hot sauce, soy sauce, and chicken broth, Stir to combine, then add the chicken.
  2. Close the Instant Pot and ensure the pressure release valve is closed. Select the Pressure Cook button and set the timer to 11 minutes for bone-in chicken breasts. If frozen, cook for 17 minutes. If using boneless, cook for 8 minutes for fresh, and 14 minutes for frozen.
  3. If time allows, let the pressure release naturally, otherwise do a quick release. (I like to give the chicken enough time to really flavor the soup.)
  4. Open the Instant Pot and use tongs to carefully remove the chicken and place it on a cutting board.
  5. Select the Sauté button on the Instant Pot and add the frozen green beans and egg noodles. The noodles will need about 7 minutes to cook. (Refer to package.) Note: If you expect leftovers, I recommend cooking the noodles separately and adding them directly to serving bowls as they absorb a lot of broth during storage.
  6. Use two forks to shred the chicken and place the meat back in to the Instant Pot. Discard the remains.

Notes

  • Pro Tips
  • I add frozen corn along with the frozen green beans on occasion as well. 
  • If using fresh green beans, they can be included during pressure cooking. 
  • Using bone-in chicken adds a lot of flavor to the broth. If you only have boneless, that’s okay.
  • You can't taste the hot sauce or the soy sauce in this recipe, they act as flavor enhancers.
  • I add frozen corn along with the frozen green beans on occasion as well. 
  • If using fresh green beans, they can be included during pressure cooking. 
  • Using bone-in chicken adds a lot of flavor to the broth. If you only have boneless, that’s okay.

Nutrition Information

Calories 164kcal (8%) Carbohydrates 16g (5%) Protein 10g (20%) Fat 6g (9%) Saturated Fat 3g (15%) Cholesterol 40mg (13%) Sodium 287mg (12%) Potassium 366mg (10%) Fiber 1g (4%) Sugar 2g (4%) Vitamin A 2980IU (60%) Vitamin C 4.2mg (5%) Calcium 40mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 164

% Daily Value*

Calories 164kcal 8%
Carbohydrates 16g 5%
Protein 10g 20%
Fat 6g 9%
Saturated Fat 3g 15%
Cholesterol 40mg 13%
Sodium 287mg 12%
Potassium 366mg 8%
Fiber 1g 4%
Sugar 2g 4%
Vitamin A 2980IU 60%
Vitamin C 4.2mg 5%
Calcium 40mg 4%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.